Twice Spiced Deviled Eggs

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Twice Spiced Deviled Eggs

I don’t know if I have shared this with you before, but I am obsessed with eggs. I just love them. In fact, many of my dear childhood memories have eggs in them.

Like sitting next to my mom before she left for work, so many mornings, as she ate her usual scrambled eggs with ham, always cooked until tender, along with a piece of black toast with a thin spread of honey.

Like when my dad taught me how to crack a soft boiled egg, using a coffee spoon in such a way to remove the tip of the cooked white top, revealing the still runny yolk that seemed to be waiting for soft butter and a sprinkle of salt to be mixed in. Then, he rushed to dip a piece of toast in the creamy and still hot yolk and gave me the first bite.

Like the very first time my mom obliged to my requests to let me cook and commissioned me to make the Sunday brunch scrambled eggs. She gave me the eggs. The bowl. The pan. The butter. The salt that she took from the spice cupboard. But, she left the spice cupboard open. Temptation was too hard to resist, and I added more than a dash of every bottle in it. Bright red paprika, beautiful star anise, deep yellow cumin, barky crumbled cinnamon, and on and on… You know how those eggs ended up. Since then, I have learned to maintain my enthusiasm, while taming it in my creation and execution of recipes.

I find eggs to be one of the most fascinating ingredients. They are affordable. They are beautiful. They are accessible. They are versatile, too, and can be eaten for any meal of the day, any time of day, taken for a sweet or savory spin, taking center stage or as a crucial ingredient. To boot, they are, along with milk and seeds, amongst the most nutritious foods on earth. Oh, and if that wasn’t enough, they can be used for so many purposes aside from being eaten as eggs: they can act as a binding ingredient (think meatballs), as a thickener (such as in chocolate mousse), as a volume booster (like in a soufflé!) or as the medium that makes other ingredients shine (like in a frittata or omelet).

It is no surprise then that I have a hard time starting my day without eggs. My most common quick breakfast is, like my mom, scrambled eggs with ham. Followed by Huevos a la Mexicana, sometimes straight and sometimes adding crunchy green beans, slightly sweet diced zucchini or thinly sliced woody mushrooms. I can’t resist huevos ahogados or drunken in one or another salsa, like salsa verde, martajada or in a chunky tomato and poblano rajas salsa. Enchiladas stuffed with one or another kind of scrambled eggs for a sumptuous brunch are king for when you have guests. Any form eggs can take for a morning concoction, such as breakfast crepes, tortas, sandwiches or tacos, I will eat them up.

OK: getting to the point of this post. I love eggs so very much that the fact that there is something such as deviled eggs makes me beyond ecstatic. One of the best ways to honor the egg that can be eaten post breakfast and is so pretty, tasty and a classic finger food.

If there are deviled eggs on a menu, you know I am ordering some. If there is a tray being passed around at a cocktail hour or party, you know who that crazy woman is trailing the deviled egg tray.

Here is my version: I called them Twice Spiced, as they benefit from two of my favorite spicy Mexican condiments: Chipotles in adobo sauce and pickled jalapeños. You know you have nowhere else to go than to the kitchen to whip some up.

Twice Spiced Deviled Eggs
Print Recipe
Makes 16 halves Huevos Rellenos Doblemente Sazonados
Ingredients
  • 8 eggs
  • 2 tablespoons mayonnaise
  • 2 tablespoons Mexican crema
  • 1/2 teaspoon dijon mustard
  • 2 teaspoons sauce from chipotles in adobo sauce
  • 2 teaspoons pickling vinegar from pickled jalapeños
  • 2 teaspoons white vinegar
  • 1 tablespoon unsalted butter
  • 1 scallion white and light green parts sliced
  • 1/2 teaspoon sugar
  • 3 bacon slices cooked until crisp and finely minced
  • Pickled jalapeños sliced or diced for garnish
To Prepare
  • Place the eggs in a saucepan and cover them with water by a couple inches. Bring to a boil over medium high heat. Let the water boil for a minute, turn off the heat, cover and let the eggs steep for 9 to 10 minutes. Remove the eggs from the water and let cool. Once they are cool enough to handle, peel and place on a chopping board. Using a sharp knife, slice each egg in half vertically.
  • With a spoon, remove the yolks and place them in a food processor. Along with the yolks, add the mayonnaise, crema, mustard, chipotles in adobo sauce, pickling vinegar from pickled jalapeños, white vinegar, unsalted butter, scallion and sugar. Process until completely smooth and fluffy. Give it a full minute of your time.
  • Place the egg yolk mixture in a pastry tube or use a plastic or piping bag. I like to use the star tip, but you can use a tip with whichever shape you like - you can also use a teaspoon. Add some of the minced bacon at the bottom of each white half. Pipe or spoon the egg yolk mixture on top. Garnish with the jalapeños and serve.
Ingredients
  • 8 eggs
  • 2 tablespoons mayonnaise
  • 2 tablespoons Mexican crema
  • 1/2 teaspoon dijon mustard
  • 2 teaspoons sauce from chipotles in adobo sauce
  • 2 teaspoons pickling vinegar from pickled jalapeños
  • 2 teaspoons white vinegar
  • 1 tablespoon unsalted butter
  • 1 scallion white and light green parts sliced
  • 1/2 teaspoon sugar
  • 3 bacon slices cooked until crisp and finely minced
  • Pickled jalapeños sliced or diced for garnish
To Prepare
  • Place the eggs in a saucepan and cover them with water by a couple inches. Bring to a boil over medium high heat. Let the water boil for a minute, turn off the heat, cover and let the eggs steep for 9 to 10 minutes. Remove the eggs from the water and let cool. Once they are cool enough to handle, peel and place on a chopping board. Using a sharp knife, slice each egg in half vertically.
  • With a spoon, remove the yolks and place them in a food processor. Along with the yolks, add the mayonnaise, crema, mustard, chipotles in adobo sauce, pickling vinegar from pickled jalapeños, white vinegar, unsalted butter, scallion and sugar. Process until completely smooth and fluffy. Give it a full minute of your time.
  • Place the egg yolk mixture in a pastry tube or use a plastic or piping bag. I like to use the star tip, but you can use a tip with whichever shape you like - you can also use a teaspoon. Add some of the minced bacon at the bottom of each white half. Pipe or spoon the egg yolk mixture on top. Garnish with the jalapeños and serve.

79 comments on “Twice Spiced Deviled Eggs

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  1. Hi Pati,
    I love your show and your web site.
    I often do not have the exact ingredient your recipe suggests. I then wonder what might be a good substitute. What do you think about building a page with substitute ingredients and adding a link on your website/recipe to this new page?
    Love your cooking and you too, Mike

    1. Thank you for the suggestion, Mike. I often put substitutions in the list of ingredients or talk about them during the episode. You can also ask me anytime for help 🙂

  2. I have a Mexican pot luck dinner to go to and this recipe is going to be PERFECT!
    I enjoy your show so much. You are so passionate about your heritage and your cooking- it is so contagious!
    I look forward to sharing your Twice Spiced Deviled Eggs with my friends.

  3. Wow! Just reading your article on Twice Spiced Deviled Eggs had me so intrigued. I definitely need to try your recipe, because like a Mexican women, I myself grew up eating huevos every morning. Deviled Eggs are my fav and as I just kept reading my mount just watered. I thank you for sharing your recipe and definitely will try it. I started following you one day I had a channeled on and your show came on and since then I’ve been hooked. Love your show and love how you involve your son. His so cute. Thank you for such a great inspiration.

  4. Lovely! I know the article was primarily about the deviled eggs, and I’ll have to try the added crema and vinegar (I already use the other ingredients depending on my mood), but really, how have I lived this long and never heard of huevos ahogados?! My mom is a great cook; maybe she would have made them if I liked poached eggs. She taught me how to cook a lot of things, and how to figure out the rest. I can’t resist reading cookbooks to mentally taste recipes and when I cook, it’s rarely the same twice. Ever since I made him pancakes, graduating from simple cinnamon to other spices to lemon and blueberries, my son is learning now too. This week, among other things, I made chocolate from cocoa to dip strawberries and pineapple chunks, Cajun-style spicy jambalaya, and home-made chicken noodle soup with hand-rolled and sliced egg noodles. It’s been a great week. If I have no time at all, I steal time to bake bread when the stress of no time gets to me. Home made bread is my specialty; there are so many variations it’s like play time!

    I love your cooking! I’m so happy when I can watch your shows, and your whole family is adorable! There are plenty of chefs who seem to delight in making a lot of noise, but I absolutely love your style. All about great food, family, and fun. I bragged on Facebook today (The Cook’s Cook Community Forum) about your cooking and your trajectory- bachelor’s degree, master’s degree, culinary school, cooking shows, books! And then I found your blog, and episodes on Amazon! You are amazing, brilliant, charming!

    1. Thank you for tuning in Michael! It sounds like you have lots of fun in the kitchen too. I hope you and your son have many more fun kitchen adventures!

  5. So excited that you are on Netflix. I am catching so many recipes that I missed. I’m gonna cook a 100% Pati meal for my boyfriend for his birthday (which is also Valentine’s day).

    Thank you for being such a great inspiration

  6. I love watching your show. I just watched the one with your Don JuJu and it made me look you up and I found your wonderful recipes. I have a little cousin name Jewel and her Nickname is JuJu and always loved that name😊Enjoy Hoo I love your show! Keep cooking and sharing! Thanks for teaching me more about Mexican food which I love!

  7. I have made these eggs with chorizo and they are wonderful.
    I also added bleu cheese crumbles to the mix.
    Chorizo and bleu cheese go great together.

  8. I serve deviled eggs on Easter. I will be using your recipe this year. One question. How do you store your leftover chipotle Chile’s in adobo sauce? Thanks

  9. I have fallen in love with this recipe on deviled eggs. A big hit with my family. Thank you Pati. You are the best.

  10. Dear Pati, Love your recipes and will definitely try this one, though I may not be able to get all the Mexican ingredients in Adelaide, Australia. Funnily enough stuffed eggs were one of the very first recipes I did for a party, way back around 1970 when I was in my early twenties in New Zealand. The recipe wasn’t nearly as exciting as yours! When I post and entry on eggs to my “What We Ate” blog http://katywiddopsblog.blogspot.com.au/ I will be sure to mention your recipe.

  11. Bacon and chipotle. How can you go wrong? I made them for an afternoon snack. Delicious! Pero estoy de acuerdo con Mary Flanigan…chorizo seria fantastico!

  12. Nice, another magnificent training session that has me whirring fast to make these ASAP!!!.
    Much of these ingredients I use in my everyday cooking.
    Its nice to have another idea brought down from Pati to share with family.
    this will be another big hit with my everyone.

    Best wishes….Michael

  13. I’m with you girl! I could eat eggs every day and simply love deviled eggs. I will definitely give this one a try. Also thanks for the Huevos a la Mexicana recipe. I normally get this at a local taco shop but now I will be making my own.

  14. That’s a new twist on deviled eggs. Will try that for my daughter’s birthday on Friday. She/well all my kids & I love them and try to have them from home to school events.

  15. Sound delicious , I love hard boiled eggs too . I always have 4 or 5 ready all the time ! But Iwill do the Devled Eggs ! Thank you Pati .

  16. Have you ever cooked with induction heat? I’m really tired of cleaning my gas unit with the heavy grates, scratched stainless tray and ugly knobs. It’s just 3 years old and looks ancient. I’m thinking of switching to a flat top, easy to clean and good looking unit for our new home.

  17. Pati, like you my favorite food – huevos- any way shape or form. I love them for breakfast, lunch or dinner! Deviled eggs are my go to for all my brunch get togethers. These are so simple but with a twist of Latin Flavor that my next brunch will be a hit when I serve them. Muchisimas Gracias for bringing “our” wonderful Mexican Cuisine to the otherwise not so interesting American Cuisine. Ole!

  18. I make a lot a variations of deviled eggs and spicy is always so fun. I too love eggs. I like to add old bay seasoning. It is a spice very well known in Maryland —try it , I promise you will like

  19. What a luscious recipe – bacon on the bottom?! My mind is racing – chorizo on the bottom – tuna tartare on the bottom – chopped shrimp on the bottom – a wonderful hidden surprise! The possibilities are endless. A nice change from the sprinkled top garnish or a mix in of ingredients.

  20. Wow! The Deviled eggs look delicious, yummy, I can’t wait to try them. I will make them for our family gathering we’re having soon. My family loves Devilef Eggs and I’m sure they will love this too. Will let you know

  21. I’ve used pickled ginger didn’t have enough kick! Can’t wait to try your recipe ,looks like it’ll have a good blend of spice and heat!😎 thank you Pati!

  22. Oh, dear Pati, you are such a good writer! Star anise and cinnamon, right!!! I bet that’s the last time you added them to your eggs! It’s great fun reading about how you learned to love eggs from your parents. I have “met” your beautiful papa on your show. When I read your pieces, I hear your voice and it is beautiful; I am such a fan. Muchas gracias y much love!

  23. I love Deviled eggs too. And I have eaten many different ways, spicy, not spicy, flavored, and with all kinds of additions. But there is nothing imn my mind that ever beats the plain, old fashionded basic deviled eggs. They just have their own flavor and are totally awesome.

  24. The recipe says to add chipotles in adobo sauce. The ingredient list only calls for the sauce from the chipotles.

    So which is it?