I love deviled eggs. I love making them, eating them, and sharing them at pot-lucks.
I was recently at a restaurant for a luncheon where deviled eggs were on the buffet. I excitedly grabbed a couple and made my way to my seat, only to be disappointed with the bland, pasty lack of flavor. The second egg was left on my plate at the end of the event; that’s how blah it was.
Not like my version of the classic Deviled Eggs. I swap out the kind of pepper between smoked chipolte, Aleppo Syrian red pepper, or whatever strikes my fancy. I’m into Aleppo Red Chile Flakes from the Savory Spice Shop lately, for the fruity, warm, earthy chile flavor of this Syrian chile that’s different from paprika or regular crushed red child flakes.
Deviled Eggs with a Kick
12 hard boiled eggs, peeled
1/3 cup organic egg mayonnaise
1/4 cup stone ground mustard
Aleppo red chile flakes
Slice the eggs lengthwise and scoop the yolks into a medium bowl. Add mayonnaise, mustard, and sea salt to the yolks and mash and cream together until creamy. Taste to adjust seasonings, using more or less of any ingredient. Fill egg halves with yolk mixtures and sprinkle with red chile flakes. Watch them disappear.