Welcome to Hell’s Kitchen! If you can take the heat, then these Daredevil-ed Eggs are a must try. They are a great way to use up post-Easter hard boiled eggs, and very easy to make regardless if you’re a crime-fighting vigilante or one of us regular, non-super folk!
- 10 eggs
- 2 tbsp chopped jarred pimentos
- ¾ cup grated cheddar
- ¼ cup mayonnaise
- 1 tbsp fresh lemon juice
- For a mild kick use ¼ tsp cayenne (or you can double it to up the ante) + more for garnish
- Salt to taste
- Sriracha sauce (optional)
- Carefully place eggs into a large saucepan and add enough water to cover them by about 1 inch. Bring to a rolling boil.
- Remove eggs from heat, cover with a lid, and set them aside for 12 minutes. No peeking!
- Drain and run them under cold water. Leave eggs in a bowl of cold water for 17 minutes to cool.
- The eggs are ready to peel! Once peeled, cut them in half lengthwise.
- Transfer all of the yolks into a separate bowl and mix in the pimentos, cheddar, mayonnaise, lemon juice, cayenne, and ½ tsp salt until nicely combined.
- Place yolk mixture into a small ziplock bag and cut a corner. Pipe mixture into the egg whites. Sprinkle more cayenne to your liking.
- Add a side of Sriracha for additional heat.
- Serve & enjoy!
- For easier peeling, do not use fresh eggs. They are extremely hard to peel, so save yourself the headache and go with eggs that are at least 5 days old.
- Add some salt to the water while boiling your eggs to speed up the process.
- Don’t want yucky green yolks? To see if your eggs are suitable for this recipe, fill a bowl with water. Then carefully place an egg inside. If the egg floats, then it’s time to toss. If the egg sinks, then you’re on the road to wonderfully yellow yolks.
These Daredevil-ed eggs are perfect for any potluck or gathering. (Or a good old fashioned party in the street…) Quick, simple, and devilishly delicious. But just a fair warning: A fire will burn deep within you for more!