Habanero Mango Deviled Eggs
I’ve got my Easter menu on my brain this week and wanted to share a family FAVORITE of ours! This is the ABSOLUTE BEST deviled egg recipe! It has just the right combination of SPICY and SWEET and our Easter brunch would not be the same without these DELCIOUS little devils!
- 6 eggs, room temperature
- 1/4 cup Stonewall Kitchen Habanero Mango Aioli (Roasted Garlic, Chipotle and Horseradish Aioli are also great in this recipe)
- Salt & Pepper
- Crumbled bacon, cilantro leaf, parsley leaf, paprika or dill sprig, for garnish (optional)
Place eggs in a pot large enough for the eggs to be in a single layer. Cover eggs with cold water, enough to cover eggs by 1-inch. Bring water to a boil. Reduce heat to a simmer and cook eggs. 14 minutes for large eggs, 12 minutes for small and medium eggs, and 15 minutes for extra-large and jumbo eggs. Add 1-2 minutes more if eggs are cold directly from refrigerator and not room temperature. Plunge eggs into cold water to prevent further cooking.
Once eggs are cooled peel off shells. Cut eggs in half lengthwise. Remove egg yolks to a small bowl. Add Habanero Mango Aioli, salt and pepper. Mix until smooth and uniform. If dry add a touch more aioli. Spoon or pipe egg yolk filling into each white. Garnish and serve.