Me and sweet heat.  We are best of friends.  Actually, anything with heat and me can, and most likely will be friends.

We are heading over to spend time with friends today after spending the weekend with my parents.  I didn’t do any cooking this weekend.  My dad did it all.  So, today, since we are going to some friends house, I decided to make some deviled eggs.  You all know me and recipes.  I can’t make the same thing over and over again.  I have to always try something new out.  I don’t know why I do this to myself.  I do it, and share it.  Just last week I made a loaf of “Beernana Bread” from the recent issue of Simple & Delicious and sent it off to work with Grumpy.  I have no idea how it tasted and Grumpy didn’t eat any himself so I still have no idea if it was good.  I did however taste these eggs and in my opinion they are good.  I would probably add more heat to these if I was eating them all by myself, but since I am sharing with others, I was easy on the sriracha.

As I was slicing the eggs in half I was thinking about what could I use to make these that wasn’t going to be the traditional deviled egg, or the buffalo style deviled egg.  I knew I wanted a little heat/tang and thought a little sweet should be in order too.  I had been looking at Tricia Yearwood’s recipe for her deviled eggs and saw she put sweet relish in hers.  I thought about doing that but wasn’t sure I really wanted to.  Then I remembered I had some of Trader Joe’s Sweet Hot Pepper Jelly in the fridge.  While I love this pepper jelly, if you ask me, its more sweet than it is hot.  So, I thought that could still be the “sweet” part of my heat in these eggs.  I mixed a little yolk mixture separately with the flavors I wanted and decided it would be good enough to share with others.  While I love Trader Joes, I think I would probably want to use Harry & David’s Sweet Hot Pepper Jelly the next time because I think that has more of a kick to it.  If you try these out, let me know what you think!  I know I loved them!

function printDiv(e){var divToPrint=document.getElementById(e);newWin = window.open(“”, “printwin”); newWin.document.write(divToPrint.innerHTML); newWin.print(); newWin.close(); }

#therecipewiz {width:95%; padding:8px;} #therecipewiz{border:#E1E1E1 solid thin;}#therecipewiz #printbutton{float:right; cursor:pointer; margin:-8px 0px 0px 0px;} #therecipewiz #rechead img{float:left; margin:0px 8px 0px 0px;}#therecipewiz #recbody{padding:0px 30px 0px 30px;}#therecipewiz div.title{ font-size:18px; font-weight:bold; margin:5px 0px 1px 0px; padding:0px;}#therecipewiz div.byline{ font-size:12px;}#therecipewiz div.subtitle{ font-size:16px; font-weight:bold; margin:10px 0px 5px 0px;}#therecipewiz div.summary{font-style:italic; font-size:14px; margin:5px;}#therecipewiz .ingredient{ /*width:46%; float:left;*/ display:block; margin:5px 0px 5px 15px;}#therecipewiz .instruction{ margin:5px 0px 5px 15px; display:block;}#therecipewiz .time{ margin:5px 0px 5px 15px; display:block;}#therecipewiz .clear{clear:both}

print recipe

Sweet Hot Pepper Eggs
by Shelby Law Ruttan May-27-2013
A new twist on deviled eggs to give you some sweet heat in this yummy appetizer!
Ingredients
  • 1 dozen hard boiled eggs, yolk removed
  • 1/2 cup Hellmann’s Mayonnaise
  • 1-1/2 tablespoon Sweet Hot Pepper Jelly
  • 1-2 teaspoons Sriracha Sauce (to taste)
  • 1/2 teaspoon mustard
  • hot pepper rings cilantro, and pimento to garnish
Instructions
Hard boil eggs. The method I use is to place the eggs in a saucepan, cover with cold water, cover with lid and bring to a slow boil. Turn heat off and keep covered for 10-15 minutes. Drain water from eggs, place under cold running water and cover with ice. Let set until cold (about 10 minutes).Slice eggs in half, placing white on plate and yolk in a small mixing bowl. Mash egg yolk until mixuture has fine crumbles. Stir in Mayonnaise, sweet/hot pepper jelly, mustard, sirachi. Spoon or pipe egg yolk mixture into egg halves. Garnish with pimento, hot pepper slices and cilantro. Keep chilled until ready to serve.
Details

Prep time: Cook time: Total time: 45 mins Yield: 24 egg halves