A spicy twist on a traditional classic. Habanero and jalapeno peppers give it a nice slow burn that will delight your tastebuds!
Ingredients
- 12 eggs
- 1 jalapeno pepper, minced
- 1 habanero peppers, seeded and minced
- ¼ cup mayonnaise
- 1 teaspoon yellow mustard
- 1/8 teaspoon paprika
Directions
Step 1
Place the eggs into a saucepan in a single layer, and fill with water to cover the eggs by at least 1 inch. Bring the water to a boil over high heat. Cover, and remove from the heat; let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel.
Step 2
Cut the cooled eggs in half lengthwise. Remove the yolks, and place them into a mixing bowl along with the jalapeno, habanero, mayonnaise, and mustard; mash together until smooth. Transfer the yolk mixture to a pastry bag, and decoratively squeeze into the white halves. Sprinkle with paprika to garnish.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 105 | |
% Daily Value * | |
Total Fat9g | 11% |
Saturated Fat2g | 11% |
Cholesterol188mg | 63% |
Sodium101mg | 4% |
Total Carbohydrate1g | 0% |
Dietary Fiber0g | 0% |
Total Sugars1g | |
Protein6g | |
Vitamin C1mg | 4% |
Calcium27mg | 2% |
Iron1mg | 5% |
Potassium73mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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