Spicey deviled eggs

Spicey Deviled Eggs

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Sandy Franco


This recipe is for the REAL Spicey eater. My two girlfriends LOVE this spicey oil I make they just can not get enough of it it is so spicey yet smokey


★★★★★ 1 vote

1 Hr
15 Min


  • 2 c
    dried chile de arbol
  • 1 bunch
    chile pequine
  • 10 clove
    fresh garlic
  • 1 1/2 c
    canola oil
  • 1/2 tsp
    sea salt
  • 12 medium
    hard boiled eggs
  • 1 Tbsp
    spicey brown mustard
  • 1 tsp

How to Make Spicey deviled eggs


  1. toast both types of dried chiles in frying pan until smokey keep on low because they will burn very fast
  2. once chiles are toasted add oil and bring to a slow boil for about 7 min turn off burner and add galic cloves and let cool completly about 1/2 hour
  3. Once this is cooled at salt mix and pour into blender blend for about 30 seconds until all chiles and garlic are pureed
  4. boil eggs and cut in half removing yolk and placing yolk in a seperate bowl
  5. mash egg yolks with mustard and mayo then add the chile oil you can add as much or little as you like, the more you add the hotter it will be
  6. scoop the yolks into the egg whites and put in fridge for about an hour...

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About Spicey deviled eggs

Course/Dish: Other Appetizers

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