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 favorite 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 as to impeccably remove the 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 hot yolk and gave me the first bite.
Like the very first time my mom obliged my plea 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 and left it 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, fragrant crumbled cinnamon, and on and on… You know how those eggs turned out. Since then, I have tried to tame my enthusiasm when cooking.
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
Recipe Yield
Cooking time
Rate this recipe
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.
Comments
135comments inTwice Spiced Deviled Eggs
Mike Dionne
Apr 10
I finished making deviled goose eggs just before I saw this post but I have to tell you that they were inspired by a bunch of different things I watched you make. I added 2 different types of homemade salsa (tomatillo/chilies de arbol) and a salsa Roja. I threw in some pickled jalapeños too. Inspired by your Asian fusion show, I used some Mirin with lime juice. They came out awesome. You’ve inspired me to be much more creative! Thank you!
Pati Jinich
Apr 10
How delicious Mike! And thanks for the kind words 😉
Valerie Lynn Sanders
Mar 30
sounds very delicious…..since we;re coloring some eggs for easter, we’ll have to try this.
Pati Jinich
Mar 31
Happy Easter Valerie!
Pam Hoyle
Mar 27
Sounds fabulous!
I can’t wait to try them for Cinco de Mayo!
Pati Jinich
Mar 31
Yay, enjoy them Pam!
Gloria Heffler
Jul 25
I have always loved Deviled eggs. When we were stationed in Germany years ago, the young German couple had them one evening at a party, they were a big hit. But yours Pati are so much better. thanks for sharing, hugs….Gloria
Pati Jinich
Sep 20
Gracias Gloria, so happy you liked this version!
Nik Hatzis
Jul 19
I LOVE Deviled Eggs and this looks great but I have a question.
Your ingredients list says to use two tsp SAUCE from chipotles in adobo sauce. The recipe says to add the chipotles in adobo sauce. Do you use just the sauce or do you add the chiles as well? If the latter, how many chilis do you use besides the two tsp of sauce.
Pati Jinich
Nov 06
For this recipe it is just 2 tsp of the sauce from the chipotles in adobo Nik 😉
Aaron Barrett
Nov 15
Thanks so much! I’m planning to try so many of these recipes.
Pati Jinich
Dec 11
Yay! Let me know if you have any questions!
Barbara
Sep 21
Yum, it would be myself , husband and son woofing it down, lol. Will try
Pati Jinich
Oct 04
Enjoy you guys, abrazos!
Stephanie
Jan 17
I’ve had this recipe bookmarked forever, then finally made them for New Year’s. They were great! Just the right amount of heat. I already made them a second time this week. Skipped the bacon this time around, still delicious!
Pati Jinich
Jan 17
Yay, so glad you liked them Stephanie!
Anna
Jul 27
Is the Mexican crema ready made Store bought Or homemade?
Pati Jinich
Jul 28
I normally get it from the store Anna, it is really good these days! Here my blog entry about it in case you want to learn a bit more about this crema, enjoy! http://patijinich.com/pati_2020/mexican_style_cream/
Levi Phineas
Apr 22
Hola Pati ! Happy Spring ! I just wanted you to know that you are all inspiring. Your recipes are delicious but what makes your television cooking show above the rest is that you cook from the heart.
Thank you for sharing your knowledge and passion about the beautiful culture of Mexico and it’s cuisine.
Pati Jinich
Apr 27
Awwww, thanks Levi, you are very kind 😉
Gayle
Apr 13
Hola Pati! I made these wonderful deviled eggs for an Easter Sunday appetizer and everyone LOVED them! I’m a long time fan and enjoy your cooking show so much…Keep up the great work, and thanks for all of your delicious recipes!
Pati Jinich
Apr 16
Thanks to you Gayle for preparing this recipe, glad to here everyone enjoyed them 😉
Lou in st. Lou, longtime fan of pati !
Apr 10
I adore eggs. They’re soooo underrated in the USA, imho. Thx 4 the usual inspiration, pati. I’m also shy with heat, so will make them sans adobo and jalapeño.
Btw, my fave egg is omelet, also my fave way to prepare omelet. Heat the pan, lightly brown the buyer, mix the eggs with a t. Water, don’t overmix, use med high heat. Use a fork to pull the eggs from pan edge to center. Then swirl pan to cook remaining egg, top with cheese or/and herbs, fold and plate. Don’t overcook. They should be just done, or a bit underdone. Delicious with French bread and more butter!!
Pati Jinich
Apr 19
Thanks Lou for sharing your omelet recipe, sounds yummy! Best to you in this difficult time 😉
Paz Flores
Apr 10
I also love eggs any which way so thank you for sharing. Definitely will try the recipe soon.
Pati Jinich
Apr 19
Thanks Paz! As I just adore eggs I have many recipes for you to try here in the website, here is another one of my favorites http://patijinich.com/pati_2020/rabo-de-mestiza-poached-eggs-in-a-tomato-and-poblano-rajas-sauce/ Enjoy 🙂
Paul Zimmermann
Apr 10
Deviled Eggs are one of my favorites as well. Since its Easter weekend I’m definitely making these. Who am I kidding I’d make them anyway I love them so much.
Pati Jinich
Apr 19
😀 😀 😀 Thanks Paul, I hope these were a hit 😉
Maria Stasny
Apr 10
Love deviled eggs too! Thank you for a great new recipe. Love watching your show and your news letter!
Thanks for everything you teach us!
Pati Jinich
Apr 19
Thanks Maria! New Season coming out in the fall, stay tuned 🙂
Lorena
Dec 31
Pati
I plant to try yhis recipe, but not big on chipotle. What other chile do you recommend?
Pati Jinich
Dec 31
Hi Lorena! You don’t have to use any chipotles, you can just use the sauce from chipotles in adobo.
Meg McAlister
Nov 13
Pati – I made these yesterday and all of them have already been eaten, mostly by my husband. I’m going to make a platter of them as a Thanksgiving appetizer. I have my own backyard chickens so the eggs are really fresh and often very hard to peel. I’ve discovered that they peel nicely if I steam them, covered, in a vegetable steamer basket set over boiling water for about 11 minutes and then plunge them into ice water to cool. I have no idea why steaming works better than simmering them submerged in water, but it does!
Pati Jinich
Nov 13
Enjoy the eggs this Thanksgiving, Meg!
Joseph
Oct 07
followed recipe ,but tweeked it a bit ,y’all should think of this when a recipe has something in it ya don’t like add whatever suits your taste buds thats what cooking is all about “,a matter of taste ” like I do not like pickled jalapeno ,so I went with Italian pepperoncini and yellow mustard ,hey ,if ya don’t try ya won’t know ,,,goin wit these Thanksgiving thank you Pati
Pati Jinich
Oct 10
Love that you made the recipe your own, Joseph.
Joseph
Sep 02
Oh Congrats on Jimmys reward you well deserve it By chance if you have his artifacts do you remember a pottery flame proof butter warmer , He really liked it ?? I love stuffed eggs will have to try it just bought free range eggs ,,they are the best …….
Pati Jinich
Sep 03
Oh thanks for sharing, Joseph!
Vicki L
Aug 04
Pati,
I haven’t made these yet, but I know they will be amazing. I made your enchilada sauce and enchiladas and everyone loves them. You have an amazing personality and congratulations on winning the James Beard award. I cannot wait for your new season to start.
Pati Jinich
Aug 06
I can’t wait for the new season either, Vicki! And thank you so much.
~Marcia from Schodack, NY
Apr 21
In a word: OMGosh! I can not wait to make these!
Pati Jinich
Apr 22
Super!
Merced O. Dillard
Apr 21
Look so good! I will definitely try these. I love deviled eggs!
Pati Jinich
Apr 21
Yay!
Pati Colarossi
Apr 21
I wish I had seen your recipe earlier. I made chipotle deviled eggs but did not use the Mexican Crema or the jalapeño juice. I’m sure it adds a much nicer depth of flavor. Next time. Happy Easter to you and your family
Pati Jinich
Apr 21
Yes, next time for sure! Happy Easter to you too.
Mary
Mar 05
this sounds good, I will have to try making it! I would use avocado’s instead of all the yolk,some yolk,to cut back on the cholesterol! Just a healthier option to use!
Thanks for sharing Pati you have some real good recipes.
Pati
Mar 05
Oh that will be yum, Mary!
Gary
Oct 14
I love this concept. But I’d top it with a very thin slice ripe (bright red) fresh jalapeno. Ah, my garden is full of them in the moment.
Pati
Oct 16
Mmmm so good too, Gary.
Tom Bartolomei
Jun 12
Like you I am absolutely obsessed with eggs. I can’t get enough of them. This recipe sounds absolutely delicious. Can’t wait to try it. Thanks for sharing Pati! Buen provecho!!
Pati
Jun 12
Me too! Hope you love the deviled eggs, Tom.
Jamie
Jun 07
Hola, Pati,
Hope you are well…quick question: Can you make these the night before for a daytime barbeque and refrigerate them? I see recipes for deviled eggs that say “refrigerate for up to 8 hours” and wasn’t sure if you refrigerate them longer if anything would happen.
Please let me know and thanks!
Pati
Jun 08
You can make them up to 24 hours ahead of time…enjoy your BBQ, Jamie!
Jamie
Jul 02
Pati, I have a problem…
Now that I made these for a BBQ, I am under strict orders to bring these to EVERY event I’m invited to!
These really are fantastic and easy to make, a real winner…
Best,
Jamie
Pati
Jul 02
Awesome!
Minnesota Mike
Apr 11
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
Pati
Apr 12
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 🙂
Mary Beth Nupp
Mar 26
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.
Pati
Mar 26
This is such a great pot luck recipe. Have fun, and thank you for the kind words, Mary Beth!
Lala Lopez
Mar 08
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.
Pati
Mar 09
I’m so glad you found the show…and became hooked 😉 Enjoy the deviled eggs!
michael
Feb 17
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!
Pati
Feb 19
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!
Jennifer
Feb 09
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
Pati
Feb 12
Happy Birthday to your boyfriend and Happy Valentine’s Day!
Desiree
Feb 06
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!
Pati
Feb 07
Thank you for tuning in Desiree! Say hola to your Juju for me.
Desiree
Feb 06
I love eggs. I can’t wait to try these!
Pati
Feb 07
Yay!
Chef Druz from Dinuba, Ca.
Feb 06
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.
Pati
Feb 07
Yum!
Jennifer
Feb 05
You are so inspiring and amazing! My husband and I watch you everyday from Australia!
Pati
Feb 05
Thank you so much Jennifer for your kind words and for tuning in with your husband all the way from Australia.
Linda
Feb 03
I love your show…and what a great personality…will be trying the deviled eggs soon!
Pati
Feb 05
Thank YOU Linda.
Shirley J. Knox
Feb 01
My son-in-law will love these. Thank you!
Pati
Feb 01
Super!
Irma Walker
Jan 28
You’re the best! Gracias!
Pati
Jan 29
Thank YOU Irma.
Gail Loyola
Jan 24
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
Pati
Jan 24
Oh I keep mine in a sealed container in the fridge…but I don’t often have leftovers 😉
Sylvia Ellis
Jan 23
I have fallen in love with this recipe on deviled eggs. A big hit with my family. Thank you Pati. You are the best.
Pati
Jan 23
Oh thank you Sylvia.
Anonymous
Jan 22
I love your food!!!!
Please get an app
Pati
Jan 22
Thank you!
Katy Widdop
Jan 21
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.
Pati
Jan 31
I hope you enjoy the eggs Katy!
Patricia
Jan 20
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!
Pati
Jan 22
Jajaja yes chorizo would be great too.
Michael
Jan 20
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
Pati
Jan 22
Thank you Michael! I do hope it is another hit with your family.
Norm Nichols
Jan 19
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.
Pati
Jan 22
I’m so glad you like both egg recipes Norm.
Jeneva Ross
Jan 19
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.
Pati
Jan 22
Happy birthday to your daughter Jeneva!
Anonymous
Jan 19
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 .
Pati
Jan 22
🙂
Betty wilhelm
Jan 19
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.
Pati
Jan 19
Hmmm I use a gas…but let me know how you like your new induction heat unit.
Mina Montes
Jan 19
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!
Pati
Jan 19
They are perfect for brunch!
alex
Jan 19
sounds really good and i will try your recipe. thank you alex
Pati
Jan 19
Thank YOU Alex.
Connie Hohmann
Jan 19
I love your uplifting personality and watching your show!
Pati
Jan 19
Oh thank you so much Connie.
Debbie Mcnally
Jan 19
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
Pati
Jan 19
Oh Old Bay is great.
Mary Flanigan
Jan 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.
Pati
Jan 19
What great ideas! You’re right the possibilities are endless Mary.
Patti T.
Jan 19
I will definitely try these twice spiced deviled eggs….sounds delicious! Thank you for sharing.
Pati
Jan 19
Thank YOU Patti.
Joseph
Jan 18
Can’t wait to make the twice spiced Deviled Eggs. Sounds delicious!
Pati
Jan 19
Super!
Jenny
Jan 18
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
Pati
Jan 19
Please do let me know Jenny!
CRAIG J CURTIS
Jan 18
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!
Pati
Jan 19
I hope you enjoy it Craig.
Barbara Florida
Jan 18
This sounds SO good. Will try..thanks for recipe!
Pati
Jan 19
Awesome!
lisa
Jan 18
What is Mexican Crema and where do I get it?
Pati
Jan 19
Oh it’s delicious…sort of like sour cream but thicker and tangier and saltier. Here’s some more information: http://patijinich.com/pati_2020/mexican_style_cream/
Keith in Nashville (Hi!)
Jan 18
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!
Pati
Jan 19
Oh thank you so much Keith for your super kind message!
DEBBIE MCMAHON
Jan 18
Sounds yummy
Pati
Jan 19
🙂
Ernestina Kimball
Jan 18
Sounds delicious!! Can’t wait to try some!
Pati
Jan 19
Yay!
Tmercks
Jan 18
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.
Pati
Jan 19
They are good too!
Kenneth Taylor
Jan 18
Thanks for sending this message to me, I love spicy deviled eggs.
Pati
Jan 19
Me too!
John Wildi
Jan 18
The recipe says to add chipotles in adobo sauce. The ingredient list only calls for the sauce from the chipotles.
So which is it?
Pati
Jan 25
The sauce!
Chef Druz from Dinuba, Ca.
Feb 06
If you want spicier eggs, use the whole chile pod.
If you use the sauce only, they will be milder.