The Devil Went Down To Georgia - Deviled Eggs

Kim Biegacki


Wow, do you love sweet peaches with the heat of habaneros? Then you'll be sure to want to try these eggs. They are fantastic with sweet/heat of flavor bursting with every bite.

Again, for those who have been reading about my deviled egg adventure will see why I need the practice. This makes the 7th deviled egg recipe I have made from my "Deviled Eggs" cookbook.

P.S. --- make sure you strain your salsa. :-)


★★★★★ 1 vote

12 deviled eggs
15 Min
10 Min
Stove Top


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  • 3 Tbsp
    peach salsa (i used my peach habanero basil jam)
  • 6 large
    hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
  • 1/4 c
  • 1 tsp
    dijon mustard
  • 2 tsp
    peach jam
  • 1/4 tsp
    habanero powder
  • ·
    salt and black pepper to taste

How to Make The Devil Went Down To Georgia - Deviled Eggs


  1. Place the salsa in a fine-mesh strainer over a bowl to drain well, pressing gently with the back of a spoon to remove excess liquid.

    These are the items I used. My own peach habanero salsa, peach jam and chipotle honey lime mustard.
    Peach Habanero Basil Freezer Jam
  2. Combine the thoroughly mashed yolks with the mayonnaise and mustard. Stir in the drained salsa, jam, and habanero powder. Taste, then season with salt and pepper.

    Fill the whites evenly with the mixture.
  3. I came across these yummy rolled tortilla chips at Target and thought they would be a lovely garnish to the eggs. What do you think?

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About The Devil Went Down To Georgia - Deviled Eggs

Main Ingredient: Eggs
Regional Style: American

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