Posted November 20, 2007 by Nick Lindauer in Recipes

Recipe: The Devils Eggs

The Devils Eggs

Recipe & Instructions available below the fold

The Devils Eggs

12 hard boiled eggs peeled
1/2 C mayonnaise
1 Tbl Zane & Zack’s honey mustard (you can substitute your favorite honey mustard)
1/2 Tsp Tony Legner’s award winning CAT 5 Food Polish
1/4 Tsp black pepper
4 strips of bacon finely chopped
1 Tbl finely shredded sharp cheddar
1 Tbl finely shredded pepper jack
1 Tbl finely minced jalapeno pepper
2-3 fresh habaneros cut into rings

Cut eggs in half lengthwise. Carefully remove yolks into medium mixing bowl. Place whites on serving tray rounded side down and set aside. Mash yolks with a fork. Add the mayo, mustard, CAT5, and pepper. Beat with a hand mixer 1 to 2 minutes or until most lumps are gone. Make sure to scrape down sides of bowl to fully incorporate all ingredients. Fold in the bacon, cheddar, jack, and jalapenos. Spoon yolk mixture into whites. There should be enough of the yolk mixture for each half egg white to receive a heaping tablespoon. Apply a habanero ring to the top of each half egg white. Dust liberally with CAT 5. Garnish with jalapenos and habaneros.

Note, to avoid the burning lip sensation, you may want to pop each of these into your mouth whole.

The Devils Eggs

Submitted by:
Sam McCanless
Zane and Zack’s
Renton, WA

Nick Lindauer

The Original Hot Sauce Blog