Why this recipe Matters
Have you ever wondered why stuffed eggs are called deviled eggs? I was curious, so I turned to dear old Google to ask the question.
Google search bar: Where did the term Deviled Eggs come from?
The answer, well…which one is more like it. There were close to five million search results. Clearly, I’m not the only person to contemplate the deviled egg! Despite millions of results, one stood out to me:
The connection was likely drawn to the fiery imagery associated with hell. The process of “deviling” refers to the act of seasoning a food with such hot or spicy ingredients.
With many versions often garnished with cayenne and paprika, hot and spicy makes sense. So, I guess deviled applies. However, associating the delicious deviled egg and all its glory to the hot temperatures in hell…
Ummmmmm
Not so much.
I prefer to add a slight pleasantry to the deviled side of it.
Forget the horns.
The deviled in this recipe will not refer to so-called infernal regions below. Instead, think heat from the hot sun, as it shines down during a good party.
Yep. That’s it.
Much better.
Think piñata.
Think confetti.
Ooooooh, actually, think bacon confetti.
With chive party poppers.
Yes. That’s the deviled egg version we are talking about here.
The Best Fiesta Deviled Eggs.
Prepare your Taste Buds
I have been making this version of deviled eggs for as long as I can remember. But, if you put any variation of deviled eggs out for my family (especially extended), they instantly disappear!
Literally. Gone in minutes.
Add bacon confetti.
It’s over. Gone in a split second.
These aren’t your average deviled eggs. Hence the name, Best Fiesta Deviled Eggs. The typical deviled filling is an egg yolk mash, made creamy with mayonnaise, mustard and vinegar. In this recipe this classic filling gets a flavorful boost.
Sub in spicy mustard for classic yellow.
Jazz up the mayo with some sour cream.
A pinch of sweetness with sugar.
A bit of heat with adobo sauce from a can of chipotle chiles.
You’ve got yourself a party. In an egg.
Handy Hints for Best Fiesta Deviled Eggs
•To pipe the filling into the eggs, use a pastry bag fitted with a pastry tip. Alternatively, you can use a large Ziploc storage bag. Simply fill the bag with the filling, being sure keep it in one corner. Then twist the bag at the top to release any air and keep the filling in the corner. Using scissors, cut about half an inch off the corner.
•Deviled eggs can be made up to two days ahead of serving. Place the peeled egg white halves in a storage container or wrap them tightly in plastic wrap and refrigerate. Keep the filling in a separate container and continue from step #2, when ready to serve.
PrintBest Fiesta Deviled Eggs
This recipe enhances deviled eggs with spicy mustard, sour cream and adobo sauce, making them a festive favorite. They are sure to disappear quickly at your next party or family gathering!
Ingredients
FOR THE EGGS
6 large eggs
FOR THE FILLING
2 1/2 tablespoons mayonnaise
1 tablespoon sour cream
1/2 teaspoon distilled white vinegar
1/2 teaspoon spicy brown mustard
1 teaspoon adobo sauce (from canned chipotle chiles)
1/4 teaspoon granulated sugar
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup bacon, crumbled
2 tablespoons fresh chives, chopped
Instructions
FOR THE EGGS
- In a medium saucepan, add the eggs and cover with water by one-two inches. Bring the eggs to a boil over high heat. Once they come to a boil, cover and remove the pan from the heat. Let the eggs stand in the hot water for ten minutes.
- Pour off the hot water from the saucepan and shake the eggs back and forth a bit to crack the shells slightly. Next, add cold water and about one cup of ice cubes to cover the eggs. Let cool for 5 minutes and peel.
- Slice in the eggs in half down the center and transfer the yolks to a small bowl. Using a fork or small potato masher, mash the yolks until no clumps remain.
FOR THE FILLING
- To the bowl of mashed yolk, add the mayo, sour cream, vinegar, mustard, adobo sauce, sugar, salt and pepper. Using a rubber spatula combine all of the ingredients together. If necessary, press the filling against the sides of the bowl to create a smooth consistency.
- Arrange the egg whites on a serving platter. Then spoon or pipe the filling into each egg.
- Garnish with the crumbled, bacon and chives. Serve immediately and watch them disappear!
Notes
*Recipe from The Cooks Country Cookbook.
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