Name: Spicy Deviled Eggs
Cook time: 10800 s
Total time: 10800 s
Yield: 24 deviled eggs
Ingredients: 12 eggs; 2 tbsp Spiceology Beet Root Powder; 1 quart water; 1 cup rice wine vinegar; 1 tbsp Spiceology Guajillo Ground Chile; 12 cooked yolks (reserved from hard-boiled eggs); 1 cup mayo; 1/2 cup sour cream; scallions; Spiceology Jalapeño Powder; Spiceology Aleppo Pepper Flake; Spiceology Flaky Salt

Spicy Deviled Eggs

cook:

3 h 0 min

The deviled egg. The appetizer we all pretend not to like and then shove an entire egg in our mouths when no one is looking.

24 deviled eggs

original

metric

Ingredients

12 eggs

2 tbsp Spiceology Beet Root Powder

1 quart water

1 cup rice wine vinegar

1 tbsp Spiceology Guajillo Ground Chile

12 cooked yolks (reserved from hard-boiled eggs)

1 cup mayo

½ cup sour cream

scallions

Spiceology Jalapeño Powder

Spiceology Aleppo Pepper Flake

Spiceology Flakey Salt

Step 1

Bring water to a boil and cook eggs for 8 minutes.

12 eggs

Step 2

Remove the eggs and chill in ice immediately.

Step 3

Remove the shells from the eggs. Cut in half and remove yolks, reserve.

Step 4

Combine Beet Powder, Guajillo Powder, Rice Wine Vinegar, Water. Mix well in a deep dish pan.

2 tbsp Spiceology Beet Root Powder

1 quart water

1 cup rice wine vinegar

Step 5

Place the cooked eggs whites in the deep dish pan and cover with beet powder/vinegar liquid for at least two hours in the fridge.

Step 6

While the egg whites are soaking, in a mixing bowl combine the reserved cooked yolk, mayo, sour cream, mix well.

12 cooked yolks (reserved from hard-boiled eggs)

1 cup mayo

½ cup sour cream

Step 7

After egg whites are done soaking, fill each halved egg white with the filling (the easiest way to fill the egg white is using a pastry piping bag, but a spoon will work too).

Step 8

Garnish with Aleppo Flakes, Flake Sea Salt, and scallions.

scallions

Spiceology Aleppo Pepper Flake

Spiceology Flakey Salt

Related Recipes