A spicy twist on a traditional classic. Habanero and jalapeno peppers give it a nice slow burn that will delight your tastebuds!
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
105 Calories
Recipe Instructions
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.
