Datil Pepper Deviled Eggs
Classic deviled eggs given a St. Augustine twist with fiery, fruity datil pepper hot sauce mixed into the yolk filling.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 90 kcal
Equipment
- •Saucepan
- •Piping bag or spoon
Nutrition
Per serving, approximate
- Calories
- 90 kcal
- fat
- 7
- carbs
- 1
- protein
- 6
- calories
- 90
Instructions
- 1
Hard-boil the eggs. Let them cool and peel off the shells.
- 2
Cut the eggs in half lengthwise. Scoop the yolks into a bowl.
- 3
Mash the yolks with the mayonnaise, mustard, and datil pepper hot sauce.
- 4
Spoon or pipe the filling back into the egg white halves.
- 5
Sprinkle paprika over the top.
- 6
Chill the eggs in the refrigerator before serving.
Chef's tips
Datil pepper hot sauce has a sweet, fruity heat. Start with a small splash, taste the filling, and chill the eggs before serving for the best texture.
Storage
Refrigerate up to 2 days.
Reheating
Serve chilled; no reheating needed.
Common mistakes to avoid
- •Adding too much hot sauce at once and overpowering the eggs
- •Cooking the eggs too long, which leaves a dark green ring on the yolks
Serving suggestions
Cooked Datil Pepper Deviled Eggs?
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