Bill Ballistik’s Be-Deviled Eggs

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing Bill Ballistik's Be Deviled Eggs recipe, a delightful twist on the classic deviled eggs that will leave your taste buds craving for more. This recipe takes the traditional deviled eggs to new heights with a unique combination of ingredients and a touch of Bill Ballistik's culinary expertise. The result is a heavenly appetizer that combines creamy egg yolks with zesty flavors, creating a perfect balance of richness and tanginess. Whether you're hosting a party or simply looking for a quick and delicious snack, these be deviled eggs are sure to impress.

Keywords: deviled eggs, recipe, twist, zesty flavors, appetizer.

Bill ballistik's be deviled eggs recipe details

Bill ballistik’s be deviled eggs recipe, recipe Rating: 4.7
Number of votes:124

Spicy hot deviled eggs excellent for any cook-out, picnic, Barbeque or any other occasion which is appropriate for ’em.
Ready in: 2 hours 25 mins

Ingredients

Makes: 24 be-deviled egg halves

• 12 Eggs
• 1/2 cup Heinz(R) Horseradish Mustard
• 2 tbs Vlasic(R) Dill Relish
• 1/2 tsp Sea Salt
• 1/4 tsp McCormick(R) Coarse Ground Black Pepper
• 1/4 tsp Mexene(R) Chili Powder
• 24 DeLallo(R) Pepperoncini Rings

Preparation method

Prep: 10 mins | Cook: 15 mins | Extra time: 2 hours, chilling

1. Fill a medium size saucepan half-way with water. . Makes 12 deviled egg halves.
2. Carefully place eggs into the water and bring to a full boil.
3. Lower heat to simmering
4. Simmer eggs for 15 minutes.
5. Use a slotted spoon to remove eggs from the saucepan and place in the bowl filled with cold water
6. Let the eggs sit until cool.
7. Crack the shells and peel eggs, cut in half, lengthwise.
8. Remove the yolks and place in mixing bowl.
9. Smash and stir the yolks with a fork, until they turn into ‘crumbs.’
10. Add the remaining ingredients, except Mexene(R) and Pepperoncini.
11. Mix with a fork until the mixture is smooth.
12. Use a spoon to heap the yolk mixture into the egg white halves.
13. Sprinkle with Mexene(R) powder and top with one Pepperoncini ring apiece.
14. Place into egg serving trays and cover with plastic wrap.
15. Refrigerate for at least two hours.