The Devil's Own Deviled Eggs

1. 1

   Arrange the eggs in a single layer in a saucepan; add enough water to cover them by at least 1 inch. Bring the water to a boil over high heat. Cover the pan and take it off the heat. Let the eggs sit in the hot water for 15 minutes. Drain the water. Cool the eggs under cold running water. Peel.

2. 2

   Slice the eggs in half lengthwise. Remove the yolks and place them in a bowl with the jalapeño, habanero, mayonnaise, and mustard. Mash until smooth. Transfer the yolk mixture to a pastry bag fitted with a decorative tip and pipe it into the white halves. Sprinkle with paprika as a garnish.

• Calories 136.06 kcal Moderate
• Protein 9.07 g Moderate
• Carbs 3.93 g Moderate
• Total Fat 9.19 g Moderate
• Saturated Fat 2.8 g Moderate
• Trans Fat 0.03 g High
• Cholesterol 236.03 mg High
• Sodium 141.49 mg Moderate
• Fiber 0.46 g Low Source
• Sugar 0.41 g Low Source
• Added Sugar 0.05 g Low Source
• Calcium 40.15 mg Low Source
• Iron 1.37 mg Low Source
• Potassium 157.88 mg Low Source
• Vitamin A 56.88 mcg_rae Low Source
• Vitamin C 1.63 mg Low Source
• Vitamin D 1.81 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Mustard