Danielle Hatfield

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Recipe: SPICY Deviled Eggs

September 3, 2017 By Danielle Hatfield 1 Comment

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Y’all know I love trying/creating new recipes. You also may have figured out that I love spicy food (even though it doesn’t like me). When I saw this post by Isabel (@familyfoodie) on Instagram I HAD to try making SPICY deviled eggs. Thankfully my friend Davina (@davinavb) shared a basket full of peppers she grew and made this deliciousness possible.

Danielle Hatfield's devilish spicy deviled eggs

If you’re like me, you love sharing your recipe successes with friends and last night I did just that. Feedback was great and nearly everyone loved the kick and crunch of these devilishly good eggs. 

I hope you enjoy making this recipe. I truly made it up as I went along and was inspired by Isabel’s post (that bag in the cup thing is a LIFE SAVER!). 

Be sure to leave a comment to let me know what you think of this recipe. I’d love to hear your feed back! 

 

These Jalapeño Popper Deviled Eggs are totally the bomb!! So perfect for Labor Day but I am not sure I can wait! This may or may not be #sundaysupper What’s cooking in your kitchen?

A post shared by Isabel Reis Laessig (@familyfoodie) on Aug 27, 2017 at 8:00am PDT


 

 

Recipe: SPICY Deviled Eggs
 
Print
Prep time
30 mins
Cook time
15 mins
Total time
45 mins
 
Author: Danielle Hatfield
Recipe type: Appetizer
Serves: 36
Ingredients
  • 18 eggs (boiled, peeled, cut in half)
  • 5 jalapeno peppers (deseeded and diced)
  • 5 Thai Chili Peppers (deseeded and diced)
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 9 tbsp Duke's mayonnaise
  • 1 tsp turmeric
  • 2 stalks celery (diced)
  • 1 small white onion (diced)
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp shredded Gruyère cheese
Instructions
  1. boil eggs, peel, cut in half, and separate yolks
  2. mash yolks thoroughly and mix in all ingredients listed above
  3. place quart size plastic sandwich bag in small bowl or cup and place yolk mixture in bag
  4. snip end of bag and pipe in yolk mixture into each egg half
  5. sprinkle eggs with paprika
  6. cut ½ cup of celery leaves and sprinkle over eggs
  7. in small frying pan mix 10 Thai chili peppers (deseeded and diced), 3 tsp olive oil, 1 tsp onion powder, 1 tsp garlic powder - cook until browned.
  8. on side of pan mash Thai chili mixture to release olive oil
  9. sprinkle Thai chili crumbles over eggs
  10. chill and serve
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About Danielle Hatfield

Owner/Chief Dirt Digger at Experience Farm - DIYs, recipes and sharing my 2 cents on social media

« Recipe: Black River Creole Baked Okra
RECIPE: Soft and Chewy Chocolate Chip Cookies »

I love to share recipes, DIYs, and my two cents on social media.

I am also proud to be the Chief Dirt Digger at Experience Farm where I have worked with my partner and husband Brandon Pierce since 2009.

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I love #DIYs, #recipes, and sharing my 2 cents on social media.

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The #RecycledFabric was once part of a bed skirt and I’m so happy that it has finally found a new life. ❤️
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It’s been hanging in the kitchen for about 3 years and I still don’t know what it is.😩
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