Recipe 666: Deviled Eggs – Damn, These Were Hella Good
My deviled eggs recipe is fairly standard, except I like to add a little cream cheese. Unlike mayonnaise, cream cheese firms up when chilled, and provides a little more luxurious texture. The other glaring addition is a simple, yet stunning ring of candied Fresno chili pepper. I think a little sweetness is important to balance the sharp flavors, and these “rings of fire,” along with a dash of rice vinegar, worked perfectly.
This time I’m giving an exact temperature of 210 degrees F, whereas before I just said to bring to a simmer. I imagine many failures were due to people not getting it to a high enough temperature. You also need a heavy pot and tight lid, as well as live close to sea level, but other than that, you should be fine.
By the way, I did try to get the Devil to make a cameo appearance, but he was too busy meeting with the Kardashians on a new deal. Anyway, the NFL playoffs are just about to start (Go, Giants!), so maybe give these sinfully delicious deviled eggs a try for your next big game day buffet. Enjoy!
Ingredients:
12 large eggs cooked in 3 quarts of water as shown
2 tbsp cream cheese
1/3 cup mayo
1/2 tsp Sriracha or to taste
2 tsp Dijon mustard
1 tbsp rice vinegar
salt and pepper to taste
chives to garnish
chives to garnish
For the candied peppers:
1/4 cup red chili rings
3 tbsp sugar
3 tbsp water
Recipe 666: Deviled Eggs – Damn, These Were Hella Good
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