“DEVILISH EGGS” (for Halloween, stuffed with pimiento, cayenne and tabasco, 24)
12 medium eggs
3 jarred roasted red peppers, finely chopped
1/3 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon coarse salt
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika (pimienton)
¼ teaspoon cayenne pepper
1 teaspoon hot sauce, such as Tabasco (optional)
1 small red bell pepper, cut into small triangles, for garnish
fresh chives, cut into ½ inch pieces, for garnish
- Place the eggs in a saucepan, cover them with cold water, turn heat to medium high, and set a timer for 15 minutes. When bubbles first appear, reduce heat to medium and simmer the eggs, stirring gently from time to time (to assure that the yolks will set in the center of the eggs, creating a balanced receptacle for the stuffing.) until the timer goes off. Remove from stove, place pan in sink and run cold water over eggs for 5 minutes, until they have cooled completely. (This causes a jacket of steam to form between the egg and shell to facilitate peeling.) Peel the eggs and, using a knife run under cold water, halve them lengthwise.
- Scoop the yolks from the eggs, keeping the egg white halves intact, and use a spatula to force the yolks through a fine sieve into a small bowl. Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne and hot sauce (if you are using it) to the yolks. Mash with a fork until smooth. Cover and refrigerate until stiff, about 30 minutes. Refrigerate whites separately.
- Mound yolk mixture into each egg white half. Garnish to look like devil’s faces, with bell pepper triangles (to form ears, goatees and horns), and chive pieces (to form mustaches).
adapted from marthastewart.com