Spicy Deviled Eggs

After talking about deviled eggs last week, Z and I decided to make our own.

Our long weekend was spent relaxing, biking, and just enjoying the sunshine with family and friends. We took a trip to deCordova on Saturday, and also had dinner with my parents at The Publick House. We ate well, we drank even better, and I did a lot of sleeping. A lot. It was glorious.

After so much rest and relaxation, Z and I decided to be productive on Memorial Day and make some food for a cookout at his godfather's home. Knowing the main dishes were already taken care of, we decided to make some deviled eggs - with a twist. A spicy twist.

Spicy Deviled Eggs

Adapted from DeviledEgg.org

-12 hard boiled eggs, peeled
-1/2 cup Trader Joe's Wasabi Mayonnaise (or regular mayonnaise, for more mild deviled eggs)

-1 tablespoon Dijon mustard
-1/4 cup shredded cheddar cheese
-1 tablespoon minced jalapeno peppers (or 1 fresh jalapeno pepper, minced)
-1 minced green onion stalk
-1 tablespoon dried parsley
-Salt and black pepper, to taste
Cayenne pepper to sprinkle on top

Directions:

1. Cut peeled eggs in half length-wise and place yolks in a mixing bowl; set the whites aside. Mash the yolks with the back of a fork and add mayo, mustard, cheddar cheese, jalapeno, green onion, and parsley. Mix well. Add salt and pepper as desired.
2. Spoon or pipe the filling back into egg white. Sprinkle tops with cayenne pepper.
3. Cover and refrigerate at least one hour before serving.

Despite how spicy these deviled eggs sound, they were actually rather mild - but intensely flavorful. Although Z and I like our food on-fire-spicy, it was nice that these ended up more mild, since we were feeding a small crowd - and not everyone likes to eat fire. 

How was your Memorial Day weekend? 

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