Chili Deviled Eggs

Chili Deviled Eggs

Just another take on such a creamy, delicious dish. A yumminess with a just a little kick from the chili.
Checkout some other variations like the Classic deviled eggs and the Bacon deviled eggs
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Snack
Servings 10 people

Ingredients
  

  • 30 g red chili pepper diced
  • Salt & pepper
  • 15 large eggs hard boiled
  • 2 tsp olive oil
  • 30 g red onion diced
  • 1 tsp Worchestershire sauce
  • 8 tbsp mayonnaise
  • 1 tbsp mustard
  • White wine

Instructions
 

  • After the eggs have cooled down, peel them & slice them in half.
  • Scoop the yolk out & into a bowl. Set the eggs aside.
  • In a frying pan, heat the oil. Add the onion & chili. Season them with salt, pepper & Worchestershire sauce. Add a splash of white wine. Cover the pan & let it cook for 5-6 minutes, covered over low heat. When done cooking, let it cool. Save approximately 1 tbsp of the mixture for garnish.
  • Add the chili mixture, mayonnaise & mustard to the yolks. Mix together well until you have a smooth paste.
  • Using a piping bag or a plastic bag with a corner cut off, put the mixture in the bag & pipe the eggs with the mixture.
  • Garnish with some chili powder or some of the cooked chili.
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2 Comments

  1. Pingback: Classic Deviled Eggs - It's Food o'Clock

  2. Pingback: Bacon Deviled Eggs - It's Food o'Clock

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