Introduction: Gage's Devilish Eggs
Bored with normal deviled eggs?
This recipe is of my own creation. It is very simple and follows the same scheme of the classic deviled eggs with a few important and exciting twists!
Namely, these eggs are FIERY HOT.
Watch your eyebrows.
Let's get started.
Step 1: Ingredients
Here's what you need:
- 6 Large Eggs
- Red Wine (a cheap bottle)
- 3 Tablespoons Mayonnaise
- 2 Tablespoons Sweet Relish
- 1 Tablespoon Grey Poupon (Dijon would be excellent too)
- One Jalapeno Pepper
- Salt and Pepper
Not pictured, optional ingredients:
- A little lemon juice
- Cayenne Pepper
Step 2: Hard-boil Six Eggs
Gently place six eggs into enough boiling water to cover them. Boil for about five minutes and then rinse with cold water under the tap.
Step 3: Smack the Hard-Boiled Eggs With a Spoon!
After letting the eggs cool down, go to town on them with a spoon. The goal is to break the shell and form deep cracks, so don't be shy. These cracks will allow the egg to absorb flavor in the next step.
Step 4: Wine and Cayenne Bath
Toss the cracked eggs into the wine and heat it to boiling. Let them boil for about 15 minutes and then douse them with cayenne pepper.
Stir the pepper into the wine and as soon as it is mostly dissolved, take the saucepan off of the burner and quickly cover. The pepper will render your kitchen, and then your home, unlivable for about half an hour if left on the burner.
Allow the concoction to cool, either in the saucepan, or transfer to a different container (as I did). You want the eggs to be completely covered by the liquid, so I switched to something of smaller volume.
Step 5: Play the Waiting Game and Peel
This part is up to you. The longer those eggs marinate in the wine concoction, the more intense their flavor. I left mine in for about two hours because I was short on time. If you have time to soak them overnight (in the refrigerator), go for it. Mine had a noticeable flavor, but it was not the intensity I desired.
After the eggs soak, it's time to peel them. If you left them in the fridge overnight, peel away. If they are still warm from the wine, give them a 20 minute soak in cold water to make peeling easier.
Step 6: Split and Separate
Carefully slice your eggs longways and separate the yolks into a small bowl. Put the whites in a container so you can keep them cold in the fridge while you make the filling.
Step 7: Make the Filler
Crumble the yolks with a fork and add about half of a finely chopped jalapeno, the mayo, the grey poupon, the relish, and a touch of lemon. Mix well and adjust any of the ingredients to taste. Also, you may want to add salt and or pepper, or maybe more jalapenos?
Step 8: Spoon Filler Into Whites and Chill
If your filler is a little runny, refrigerate before you spoon it into yolks.
- Chill for at least two hours
- Add a sprinkle of cayenne pepper
- Add a bit of cilantro
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