Deviled Egg Trio – A Spicy Valentine

Do you have someone special in your life who loves spice?  And who doesn’t love a deviled egg? I mean, c’mon.  What’s not to love?  If you do then this is the absolutely perfect appetizer or first course to your valentine’s day dinner.  The hard boiled eggs can be done ahead of time and then refrigerated.  And the creamy egg mixture with creme fraiche, mayo, vinegar and mustard is such a wonderful counterbalance to the spicy trio of toppings. The bacon jalapeno is crunchy and a tiny bit sweet from the brown sugar which is soooo melt in your mouth perfect.  And the fresh slice of jalapeno on top really makes it.  For the second egg we have a Chorizo sausage that is super flavorful and a little spicy.  It’s the classic Spanish flavors of paprika and garlic that marry so well with the briny olives and pimento.  And let’s not forget the simple but fresh and spicy wild bay shrimp tossed in a light dressing of mayo, fresh lemon, and sriracha. So easy but packed with flavor. This recipe was developed with two in mind but you could easily double or triple it for any party!

Eggs

  1. Hard boil eggs by placing in the bottom of a large pot in a single layer and covering, by 1 inch, with cold water. Bring to a boil (not a simmer) and then remove from the heat and cover and let sit for 15 minutes.  Remove from pan and run under cold water.
  2. When cool, peel and cut the eggs in half with a sharp knife, lengthwise, placing all the yolks into a medium bowl.
  3. Add the remaining ingredients and whisk until smooth.  Can be refrigerated until ready to use.
  4. When ready to serve take a small plastic bag and snip the tip off one corner.  Roll down the top of the bag and place the egg mixture into the corner of the bag near the corner with the whole.  Pipe the egg mixture into each egg.

Bacon & Jalapeno 

  1. In a medium skillet sauté bacon, jalapeno, shallot, and sugar over medium low to low heat until the bacon is crisp.  Let cool slightly and chop.  Set aside.

Chorizo and Olive

  1. In a medium skillet sauté chorizo sausage and olives for approximately 5-7 minutes, until cooked thoroughly.  Add the garlic and cook another 30-45 seconds.  Remove from heat and let cool.

Spicy Shrimp

  1. In a medium bowl gently fold all the ingredients together.  Taste for spice and adjust as desired.

Assembly

  1. Place a little of each mixture onto 4 halves of each egg.  There will be 12 in all. Top with the garnish for each.  Serve with lemon slices.  This dish can be plated and refrigerated up to 2 hours in advance.

 

Eggs

6 large eggs, hard boiled

2 tablespoons mayonnaise

2 tablespoons crème fraiche

1 teaspoon Dijon mustard

1 ½ teaspoons white wine vinegar

Salt & Pepper

Bacon & Jalapeno

1 slice of bacon, cut into ½ inch pieces

1 teaspoon minced jalapeno

1 teaspoon diced shallot

1 teaspoon brown sugar

Slices of jalapeno for garnish

Chorizo and Olive

1 oz (approximately ¼ cup) uncooked Chorizo sausage

¼ cup small Spanish olives stuffed with pimento, chopped

1 small clove garlic, minced

Slices of small olive with pimento for garnish

Leaf of cilantro for garnish (optional)

Spicy Shrimp

¼ cup fresh wild caught Bay shrimp, roughly chopped

1 teaspoon Mayonnaise

½ teaspoon Sriarcha

Squeeze of lemon juice, and ½ teaspoon zest

Salt & Pepper

Lemon zest for garnish

Serves 2 

Print Friendly, PDF & Email

Review

User Rating

5 (1 Votes)

Summary

Score

No Comments