Spicy Deviled Eggs Recipe

Spicy deviled eggs topped with spicy panko bread crumbs

Spiked with New Mexico Chimayo Chile Powder, white wine vinegar, Dijon Mustard and sprinkled with a crunch topping of buttered panko bread crumbs seasoned with chile powder and cilantro.

Course Appetizer

Cuisine American/Mexican

Prep Time 20 minutes

Cook Time 15 minutes

Servings

Calories 78kcal

Author Lea Ann Brown

Ingredients

12 whole eggs
1/2 cup mayonnaise
1/4 teaspoon Chile Powder Preferably New Mexico. Start with 1/4 teaspoon and add more to desired heat.
2 teaspoons Dijon mustard
1 teaspoon white wine vinegar
salt and pepper to taste
Finely chopped cilantro for garnish
For the bread crumbs:
1 tablespoon butter
1 cup panko bread crumbs
1/8 teaspoon New Mexico Chile Powder or ancho
1 teaspoon cilantro fine chopped

Instructions

Cook eggs to hard boiled stage. See instructions in notes for stove top and instant pot.
While the eggs are cooking, prepare an ice bath.
When the eggs are cool enough to handle, crack the egg shells, remove and discard.
In the meantime, make the bread crumbs. In a fry pan over medium heat, heat the butter. Once the butter is melted and bubbles start to subside, add the Panko bread crumbs, chile powder and cilantro and cook, stirring constantly, until the crumbs nice and golden. About 3 minutes. Remove from the heat and let cool.
Cut each egg in half lengthwise. Use a spoon to scoop the yolks into a bowl. Set the egg white halves, hollow side up, on a serving platter and set aside.
Add the mayonnaise, chile powder, mustard and vinegar to the yolks and stir until no lumps remain. Season with salt and pepper.
Spoon the yolk mixture into each egg white half. Top with some bread crumbs and a sprinkle of cilantro. Makes 24 deviled eggs; serves 12.

Notes

Use a fork or a grapefruit spoon to fill the egg whites with the yolk mixture.

You may not end up with exactly 24 deviled eggs. Some shells may rip beyond repair, and I sometimes fill each egg too full that I have a shell or two left over.

Tip: Arrange the eggs so the wider end of the eggs are all facing the same way. It will make for a neater appearance and make them easier to grab.

If you don't have Chimayo, use any New Mexico Chile Powder. Or a good substitution is also Ancho Chile Powder, Cayenne, or even Aleppo pepper will work well here. Hot Smoked Paprika is another great choice for a fabulous flavor combo. And if you want to make these deviled eggs into spicy AND smoky deviled eggs, use Chipotle Chile Powder. (smoked and dried jalapeno peppers)

How To Hard Boil Eggs, Stove Top and Instant Pot

Stove top: Starting with cold water, and eggs that had been purchased three - five days in advance:

Place the eggs in a saucepan and slowly brought the water to a boil over medium heat. This keeps the eggs from getting too hot too fast which can crack the eggs during the cooking process. Resulting in seeping egg whites.
Once the water is just starting to simmer, set the time for one minute then remove them from the heat. Cover the pan with a lid and set the timer for 15-18 minutes. If you don't live at high altitude like me, 15 minutes will do the trick.
Remove eggs from water and place them in an ice water bath.

How do you hard boil eggs so they peel easily? Instant Pot! It works magic for cooking hard boiled eggs and hard boiled eggs that are guaranteed to peel without making a mess of the skin of the cooked egg whites.

No need to worry about the freshness of the eggs, it turns out beautiful easy to peel hard boiled eggs every time. I use the 4-3-3 method.

Place one cup of water in the Instant Pot.
Place the eggs on the trivet. Cook on high for four minutes.
Once the cooking time is up, let the pot naturally release pressure for three minutes.
Then press the steam release. Once you can open the lid, place the eggs in an ice water bath.
As soon as the eggs are cool enough to handle, you can start making these spicy deviled eggs.

Nutrition