Monday, October 24, 2011

The Devil Went to Mexico

A spicy take on a traditional Deviled Egg Recipe 

Spicy Deviled Eggs 

 6 Eggs
1/3 cup Crème fraîche
1/3 cup Smoked Bacon (finely chopped)
2 tablespoons Serrano Pepper (finely chopped)
2 tablespoons Siracha
2 tablespoons Cilantro (finely chopped)
1 teaspoon Dijon Mustard 
2 tablespoons Lime Zest
3 teaspoons Lime Juice
Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add crème fraîche, smoked bacon, Serrano pepper, siracha, dijon mustard, lime zest and lime juice and mix thoroughly. Add pepper and salt to taste.  Fill the empty egg white shells with the mixture.  

Tip: For a professional finish, use a pastry bag to fill the empty egg white shells.  

Cover lightly with plastic wrap and refrigerate for up to one day before serving.

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