How To Tuesday: Spicy Daredeviled Eggs

Posted by Margaret Dunham

Summer is the season for picnics, snacks, and keeping the people of Hell’s Kitchen safe. If you’ve got a Netflix subscription, a love of justice, or a passion for fight choreography, you’re no doubt familiar with Marvel’s Daredevil. But it’s summer, and sometimes you have to stop streaming and get out and socialize. Take the Devil of Hell’s Kitchen with you with this Sriracha-spicy.

First, gather your ingredients:

  • 12 eggs – start with a few more than you plan to serve. Matt Murdock takes a beating, sometimes the eggs do too.
  • 5 tablespoons mayonnaise
  • 3 teaspoons Dijon mustard
  • 2 teaspoons Sriracha hot sauce (to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon ground cumin
  • Hot paprika (for garnish)
  • Piping bag (a plastic bag with the corner snipped also works well for adding yolk mixture)

Hard cook and peel your eggs. Traditionally deviled eggs are hard boiled, but you can also follow this method to cook them in the oven. Let your hard-cooked eggs cool and then peel away the shell and membrane. Pro tip – tap the egg along its waist and then roll it with light pressure between your palm and a plate or cutting board. This will gently fracture the shell all around the middle of the egg, making it easier to peel.

Slice eggs lengthwise and remove the yolks. A fully cooked egg will slice with minimal resistance – but be careful, peeled eggs can be rubbery and slippery! Removing the yolks requires no tools at all, simply tip your sliced egg over a bowl and gently squeeze. The yolk will pop out and leave you with a smooth, cooked egg white. Set the cooked egg white aside. Continue until all yolks are removed.

Blend yolks with wet ingredients, then dry ingredients, then food coloring. Using a fork, crush cooked yolks into crumbles. Add the mayonnaise and mustard and blend together until mixture has the consistency of coarse hummus. Add Sriracha half a teaspoon at a time and to taste. If you plan to add more than 2 teaspoons of Sriracha, reduce the amount of mayonnaise in the recipe accordingly – this balances the liquid and solid components of the blended yolks for the proper consistency. Add dry spices and stir until even. Add food coloring if desired, two drops at a time.

Add deviled yolk filling to the cooked eggs. Put 3 to 4 tablespoons of the deviled yolk filling into your pastry bag (or snipped-corner sandwich bag) and close. Work the mixture down to the open point of the bag and slowly squeeze a healthy dollop into the cavity in the cooked egg whites. Fill the cavity, and then add more so there is a mound of yolk blend on the egg.

Shape your Daredevil horns. Here’s the fun (and slightly tricky) part – using a butter knife or spoon, sculpt tiny peaks in the yolk mixture pointing toward the elongated end of the egg white. You can use your clean fingers to help shape the horns – just make sure to keep a paper towel handy to wipe them off, as the yolk blend will stick to your fingers.

Garnish and serve. Sprinkle eggs with hot paprika for garnish. Pro-tip – pour a small amount of paprika into the cap of your spice bottle and either sprinkle it from the cap or by pinching a small mount between your fingers. This will keep the spice from spilling all over your heroic side dish.

Plate these up on their own, or enjoy them with a slide of freshly-sliced Nelson & Murdock: Avocadoes at Law.