Best Diablo Eggs Recipes

HUEVOS DEL DIABLO (EGGS OF THE DEVIL)

Huevos Del Diablo (Eggs of the Devil) image

If you like spicy, you can really kick-up the heat in this twist on traditional deviled eggs. If you are squimish, reduce the chili paste and jalapenos.

Provided by CaribbeanQueen

Categories < 30 Mins

Time 20m

Yield 24 serving(s)

Number Of Ingredients 9

Ingredients

12 eggs, boiled, cooled
1/4 cup mayonnaise (to taste)
1 tablespoon Dijon mustard
1 tablespoon thai chili paste (to taste)
2 tablespoons jalapenos, minced (to taste)
2 tablespoons scallions, minced
2 tablespoons cilantro, minced (save some for garnish)
salt and pepper, to taste
pickled ginger, for garnish

Steps:

Cut cooled eggs in half. Scoop out the yolk.
Mash the yolks with next 6 ingredients. Season with salt and pepper.
Mix well.
Fill egg halves.
Garnish with cilantro and pickled ginger.
Chill and serve.

DIABLO EGGS

Diablo Eggs image

Despite the name, these eggs are heavenly delicious. Their creamy filling with a hint of poblano chile is incomparable. Make them for your next brunch.

Provided by My Food and Family

Categories Home

Time 10m

Yield Makes 16 servings.

Number Of Ingredients 7

Ingredients

8 hard-cooked eggs, peeled
1/4 cup KRAFT Real Mayo
1 poblano chile, roasted, seeded, deveined and chopped
2 tsp. GREY POUPON Dijon Mustard
1/2 cup chopped onions
1/8 tsp. each salt and pepper
1/8 tsp. paprika

Steps:

Cut eggs lengthwise in half. Remove yolks; mash in small bowl. Add all remaining ingredients except egg whites and paprika; mix well.
Spoon or pipe egg yolk mixture into centers of egg whites. Sprinkle with paprika.

Nutrition Facts : Calories 70, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 105 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

MILDLY DIABOLIC EGGS IN TOMATO SAUCE (EGGS DIABLO)

MILDLY DIABOLIC EGGS IN TOMATO SAUCE (EGGS DIABLO) image

Categories Egg Tomato Breakfast Sauté Quick & Easy Wheat/Gluten-Free Dinner

Yield 2 persons

Number Of Ingredients 7

Ingredients

4 eggs
1 onion, chopped
2 cloves garlic, chopped
Half a sweet red pepper, chopped
Half a small can tomatoes (chop if they're not already cut up)
Chili powder to taste (I used couple shakes each of ancho and chipotle powder)
Vegetable oil for cooking

Steps:

Heat a little oil in a frying pan over medium heat. Add the onion, garlic, red pepper and chili powder and cook until the vegetables soften. Stir in the tomatoes and cook a few minutes more, until the tomatoes start to break down. Crack in the eggs, cover the pan and continue cooking until the eggs are as firm as you like your eggs to be - they come out sort of baked, sort of poached. Serve with toast, or over rice for dinner.