Spicy Deviled Eggs Recipe: A Flavorful Twist on a Classic

Spicy Deviled Eggs

YIELD Makes 12 deviled eggs

INGREDIENTS

6 eggs 3 tablespoons heavy cream 1 green onion, finely chopped 1 tablespoon white wine vinegar 2 teaspoons Dijon mustard 1/2 teaspoon curry powder 1/2 teaspoon hot pepper sauce 3 tablespoons crisply cooked chopped bacon 1 tablespoon chopped fresh chives or parsley, for garnish

PREPARATION:

1. Place eggs in small saucepan; cover with cold water. Bring to a boil over high heat. Cover and remove from heat. Let stand 15 minutes. Drain; rinse under cold water. Peel eggs; cool completely.
2. Slice eggs in half lengthwise. Remove yolks to small bowl; set whites aside. Mash yolks with fork. Stir in cream, onion, vinegar, mustard, curry powder and pepper sauce until blended.
3. Spoon or pipe egg yolk mixture into centers of egg whites. Arrange eggs on serving plate. Sprinkle bacon over eggs. Garnish with chives, if desired.

This recipe appears in: Meat NUTRITIONAL INFORMATION: Serving Size: 2 deviled eggs Sodium 85 mg Protein 6 g Fiber <1 g Carbohydrate <1 g Cholesterol 218 mg Saturated Fat 2 g Total Fat 6 g Calories from Fat 67 % Calories 89