Cayenne deviled eggs recipe
Cayenne Deviled Eggs⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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Got a hankering for a spicy appetizer? The doctor recommends a dose of cayenne pepper in these easy deviled eggs.
Ready in: 45 mins
- 12 large eggs
- Ice water
- 6 tablespoons mayonnaise
- 2 teaspoons mustard
- 1/4 teaspoon cayenne pepper
- Salt and black pepper
- Paprika, for dusting
Prep: 15 mins | Cook: 10 mins | Extra time: 20 mins, cooling
1. Place eggs in a saucepan, cover with cold water and bring to a boil over medium-high heat. When water boils, remove from heat and cover the saucepan. Let the eggs sit for 16 minutes, then drain and cool eggs in a bowl of ice water. Peel and halve lengthwise.
2. Peel the eggs, then cut each in half lengthwise. Remove yolks and place in a mixing bowl, along with mayonnaise, mustard, cayenne, and salt and pepper to taste; use a fork to smash the yolks and incorporate with other ingredients.
3. Pipe or spoon the flavored yolk mixture back into the egg whites. Sprinkle with paprika and serve.
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