St. Augustine–Style Datil Pepper Deviled Eggs
Classic deviled eggs get a kick from minced datil pepper, a small, very hot pepper. If you cannot find datil peppers, a few dashes of hot sauce work well. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
Food safety
Cook the eggs until both whites and yolks are completely firm. Keep deviled eggs refrigerated at 40°F or below and serve them on ice at outdoor events. Discard any left out longer than 2 hours (1 hour if above 90°F).
Allergens: egg
Equipment
- medium saucepan with lid
- large bowl for ice water
- mixing bowl
- fork
- knife
- spoon
Ingredients (for 4 servings)
- 8 large eggs
- 1/3 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 datil pepper, seeded and very finely minced (or 1 teaspoon hot sauce)
- 1 tablespoon sweet pickle relish
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
Directions
1. Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over high heat.
2. Cover the pan, turn off the heat, and let the eggs stand 12 minutes until the whites and yolks are completely firm (fully cooked eggs are well above 160°F).
3. Move the eggs to a bowl of ice water and let them cool 10 minutes. Peel under cool running water.
4. Wash the datil pepper. Wearing gloves if you have them, remove the seeds and mince it very finely. Wash your hands well afterward.
5. Halve the eggs lengthwise and pop the yolks into a mixing bowl. Mash with a fork until fine.
6. Stir in the mayonnaise, mustard, datil pepper, relish, and salt until smooth. Taste and add more pepper if you like it hotter.
7. Spoon the filling into the egg whites and dust with paprika.
8. Cover and refrigerate at least 30 minutes before serving. Keep cold and do not leave out more than 2 hours (1 hour if above 90°F).
Skill taught
Hard-cooking eggs so yolks are fully set and the shells peel cleanly.
Affordable substitution
Use any hot sauce in place of the datil pepper, adding a few drops at a time to taste.
Optional variation
Top each egg with a few thin slices of green onion or a sprinkle of crumbled cooked bacon.
Leftovers & storage
Refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store covered at 40°F or below and eat within 2 days. Serve cold.