Ghost Pepper Deviled Eggs Recipe
Spice up your appetizer game with these Ghost Pepper Deviled Eggs! A fiery twist on a classic, perfect for adventurous palates.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Snack
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ghost pepper powder (or more, to taste)
- 1 tablespoon sweet pickle relish
- Salt and pepper to taste
- Optional garnish: paprika, chopped chives, a sliver of ghost pepper (use with extreme caution!)
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 12 minutes.
- Drain the hot water and immediately rinse the eggs under cold running water until cooled.
- Peel the eggs and slice them in half lengthwise.
- Carefully remove the yolks and place them in a bowl.
- Mash the yolks with mayonnaise, Dijon mustard, ghost pepper powder, and sweet pickle relish until smooth. Season with salt and pepper to taste.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish with paprika, chopped chives, or a sliver of ghost pepper (if desired).
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
For a milder heat, start with a very small pinch of ghost pepper powder and increase to taste. Be cautious, as ghost peppers are extremely spicy! Consider serving with a glass of milk or buttermilk to cool the palate.