Ghost Pepper Deviled Eggs (Printable Version)
Spicy deviled eggs with creamy yolks, ghost pepper, and tangy mustard. Perfect for adventurous palates.
# What You'll Need:
→ Eggs
01 - 6 large eggs
→ Filling
02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white vinegar
05 - 1/8 teaspoon ghost pepper powder
06 - 1/4 teaspoon smoked paprika
07 - 1/4 teaspoon salt
08 - 1/8 teaspoon black pepper
→ Garnish
09 - Chives, finely sliced (optional)
10 - Additional smoked paprika (optional)
# Steps to Follow:
01 - Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat.
02 - Once boiling, cover, remove from heat, and let stand for 10 minutes.
03 - Drain the eggs and transfer them to a bowl of ice water. Allow to cool for 5 minutes.
04 - Peel the eggs and slice each in half lengthwise. Remove the yolks, place in a mixing bowl, and set the whites aside.
05 - Thoroughly mash the yolks. Add mayonnaise, Dijon mustard, white vinegar, ghost pepper powder, smoked paprika, salt, and black pepper. Stir until smooth.
06 - Taste the filling carefully and adjust the amount of ghost pepper powder as desired. Use gloves and extreme caution; ghost pepper is intensely spicy.
07 - Spoon or pipe the prepared filling into the egg white halves.
08 - Top each filled egg with chives and a sprinkle of smoked paprika, if desired.
09 - Serve the filled eggs chilled.
# Additional Tips::
01 -
- Full of bold flavor and guaranteed to make an impression at any gathering
- Quick to prepare perfect for last-minute entertaining
- Uses simple ingredients most of us already have at home
- Gluten-free and vegetarian so almost everyone can enjoy them
02 -
- High in protein easy option for vegetarian eaters at parties
- Not suitable for children or spice-sensitive guests due to ghost pepper
- Freezes well if stored in airtight containers
03 -
- Never skip the ice bath it makes peeling simple and keeps whites pretty.
- Test spice with a toothpick dip before mixing the entire batch.