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Recipe Main Cat | Devil Deviled Eggs


Now that the holiday dust has settled, it is time to share a successful dish. This Thanksgiving I tackled a popular holiday food. This food was deviled eggs. Although there is nothing wrong with the traditional deviled egg, I thought that it could use some "spicing" up. The obvious solution for this was some Pastamore Fresh Jalapeno Oil.

6 - eggs, hard boiled
1.5 Tbsp - coarse mustard
1/4 tsp - salt
1 tsp - Pastamore White Balsamic Vinegar with Pear
1/4 Cup - mayonnaise
1 tsp - crushed red pepper
1 Tbsp - Pastamore Fresh Jalapeno Oil
.5 tsp - chili powder (can use more for garnish)


1. Place the six eggs in a large pot and add enough cold water to cover by a few inches. Place on the stove over high heat and bring to a boil. Once at a boil, reduce the heat to a simmer and allow to cook for 5 minutes. After five minutes, turn off the heat and allow the eggs to stay in the water for 10-12 more minutes. Remove the eggs from the water with a slotted spoon, and place the eggs into an ice bath. Once the eggs are cool to touch, peel the eggs and place them into the refrigerator to cool. Allow to cool for at least one hour.

2. Once the eggs have been cooled, cut them lengthwise down the middle. Remove the yolks and place them into a mixing bowl, and place the whites onto a plate or serving platter. Add all of the ingredients to the mixing bowl and mix using a fork or a potato masher. Mix until fully incorporated.

3. The yolks will now be placed into the whites. This can be done with a spoon, or preferably, a pastry bag. Pipe or scoop the yolks into the egg whites and plate. Garnish with chili powder if desired.

These eggs are spicy and delicious. Be sure to tell your guests these are hot, or they could be in for quite a surprise.


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