Devilish Jalapeno Eggs (Or What To Do With A Bumper Crop of Peppers)
This past year I was given a bunch of miscellaneous peppers from our friends, which was great because for some reason my pepper plants failed to thrive so I had all but given up on them. However, the question then became “what do I do with all these peppers?”
In the end, I dehydrated and powdered them, the flavor of the jalapenos and spicy bananas shining through–five pounds of peppers ended up being nothing more than half a cup of spicy, tasty dust (be careful when you open the blender for the first time! It packs a very literal punch.) One of the things I love to do with it is actually making deviled eggs, so if you end up with too much peppers (or tomatoes!) over the growing season and don’t want to spend the time and energy canning them/taking up space in your freezer, dehydrating and grinding is the way to go!
Ingredients
- 6 large chicken eggs
- 1 tablespoon mayo
- 1 tablespoon relish (or minced pickles)
- 1 teaspoon pepper powder
- 1 tablespoon white wine/red wine/champagne vinegar
- 1 teaspoon mustard
- Salt and pepper to taste
- Parsley for garnish
- Cumin for garnish
- Paprika for garnish
- Place eggs in pot of water and bring to a boil. Boil for about 10 minutes and immediately place in cold water bath.
- Peel eggs, cut each in half, and put the yolks in a bowl while the egg whites go on a plate.
- Mix mayo, relish, pepper powder, vinegar, mustard, salt and pepper to taste with the egg yolks and finely mash and combine until smooth.
- Spoon mixture into the egg whites and dust with cumin and paprika, and garnish with parsley. Serve immediately or chilled.