Better the devil you know than the devil you don´t

There’s a good reason why you never see a leftover devilled egg.
Who put the devil in devilled eggs? Througout the years, I’ve eaten deviled eggs every which way. Many were decades-old family recipes that followed some combination of mashed yolks, mayo, mustard and sweet pickled relish. Others were filled with more interesting ingredients like crabmeat, chilli peppers or Old Oak Ham(who remembers?) in the can. Do you remember that stuff? All of them were delicious, even the ones with pickled gherkins– something which which I firmly believe should be relegated to hotdogs! At home, however, I’ve always stuck to my traditional recipe of Hellman’s mayonnaise, Dijon mustard and black pepper. I’ve relied on those basic ingredients just because my mother did and everyone loved them.But recently, I started playing around with my stuffed eggs and discovered that they’re even better with a bit of  a kick of chilli eh boys. I love the bite it adds to the creamy yolk filling.So,hey ho what about some home made hummus as healthy option in place of tired old mayonnaise.
Hummus Sriracha Devilled Eggs
8 large eggs
3/4 cups home made hummus

4 cloves roasted garlic
2 tbsp freshly squeezed lemon juice 

1 1/2 tbsp sriracha 
1 tbsp extra virgin olive oil 
Smoked paprika for garnish
Place eggs in pot and cover with cold water. Bring to a rolling boil over high heat. Turn off the heat and let sit for 15 minutes. Remove with a slotted spoon and run cold water over the eggs. The eggs are easiest to peel if they're still slightly warm. Also, older eggs peel easier than fresh. Cut peeled eggs in half with a sharp knife, dipping the knife in water between each egg so they slice smoothly.
Scoop out the yolks. Reserve 4 of the yolks in bowl of a food processor. Discard the other yolks (or save them as a special treat for your dog!). Add the hummus, roasted garlic, lemon juice, sriracha, honey and salt to the food processor and process, adding the olive oil in small batches until mixture is smooth and easily spreadable. If you're spice sensitive, you might want to start with 1/2 tbsp sriracha and add more to taste.
Use a pastry bag with tip to pipe the hummus mixture into the halved eggs (or, if you want to be less fancy, just scoop a bit of the mixture into each egg).
Dust the eggs with smoked paprika using a mesh strainer to disperse the spice neatly and evenly.
If you have leftover filling, place it in a small bowl for next days sandwich filling. These deviled eggs can be made up to 1 day ahead and refrigerated in a covered container until ready to serve. Refrigerate them immediately after making, do not leave at room temperature for very long or they may spoil.

I also like the brininess of pickled jalapenos.. This is good old fashioned finger food with a twist. If you’re serving them to company, be sure to “flag” these Jalapeno Devilled Eggs with the recommended garnish so your guests will know what to expect when they bite into them.I’m thinking that these spicy devilled eggs will taste even better 
Jalapeno Devilled Eggs 
6 large hard-boiled eggs, cooled and peeled
1 fresh jalapeno pepper, seeded and minced
3 tablespoons mayonnaise
2 teaspoons chopped cilantro
1 teaspoon Dijon mustard
1 teaspoon pickled jalapeno juice (or white wine vinegar)
Pinch of cayenne pepper
Salt and pepper to taste
Halve the eggs lengthwise.  Carefully remove yolks and place in a small bowl; mash yolks with the back of a fork.Add jalapeno pepper, mayonnaise, cilantro, mustard, and cayenne pepper.Season to taste with salt and black pepper.  Spoon mixture into hollowed out egg whites. Refrigerate for at least 1 hour before serving.  Serves 6.
Amped up Devilled Eggs
Strictly speaking, anything described as devilled should be spicy, but this bandwagon has run away with itself – like a good catalogue model, the humble egg is versatile enough to take on almost any flavour humanity can throw at it, from simple smoked salmon,bacon or avocado, to hipper-than-thou kimchi.This is good old fashioned finger food with a twist.
6 large hard-boiled eggs, cooled and peeled
1 ripe avocado pipped and peeled
1/4 cup mayonnaise
1tbsp ground cumin
1 tbsp capers finely chopped
1 tbsp Dijon mustard
1 lime juiced and zested
1/2 tsp flor de sal
2 mild green chillies,seeded and finely chopped
1 tbsp chilli flakes
2 tbsp chopped fresh coriander
Pinch of cayenne pepper
Salt and pepper to taste
chives, for garnish
Follow method as above

And finally for a truly "Portuguese" palate
Portuguese devilled eggs
6 hard boiled eggs
½ cup mayonnaise
Dash of piri piri sauce
Dash of paprika
Flor de sal, pepper

Cut the eggs in half and scoop out the yolk. Mix in the mayo, peri peri sauce , salt and pepper. Mix well and fill a piping bag with a large star tip. Pipe back into eggs. Sprinkle with a little paprika and pepper.


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