DEVILISH DEVILED EGGS: MAKE THEM HOT, CREAMY, AND SINFUL
It’s no secret I love a great deviled egg. The first round was such a hit, that I’ve been experimenting like crazy. This is my best hit yet. Even my boss loved them.
It all began when I stumbled upon Sir Kensington’s Chipotle Mayo. I’m already a huge fan of the regular variety and I just couldn’t help myself from an impulse buy when it was on sale. But I was at a loss for how to actually enjoy it short of spreading it on a lettuce leaf and making some makeshift turkey sandwich (boring… unless you add bacon… hmmmm – stay tuned). In any case, I wracked my brain for all of the recipes that use mayo and I happened to have a surplus on eggs on hand. It instantly became a no-brainer. I had to give it a shot.
And thus the spicy deviled egg was born. The heat is formidable, I warn you. But the addition of avocado on top balances the flavor profile so that once you pop you just can’t stop. I’m surprised I even had enough on hand to let my boss try them. (I’m telling you – surplus of eggs).