Recipe: SPICY Deviled Eggs
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 36
  • 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 Gruy√®re cheese
  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
Recipe by Danielle Hatfield at