Roasted Jalapeno Deviled Eggs
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
6 eggs
1-2 jalapeños, depending on heat preference, plus one for garnish*
1/8 teaspoon olive oil
5 tablespoons canola oil mayonnaise**
1 teaspoon yellow mustard
1/2 teaspoon white wine vinegar
1/4 teaspoon onion powder
salt and pepper to taste
Instructions:
Preheat broiler on high. Rub olive oil on the outside of the jalapeño(s) and place under the broiler on a baking sheet. Broil for about 15 minutes (turning occasionally), or until very charred and dark brown on the outside. Transfer to a bowl and cover with plastic wrap for 15 minutes. Next, remove skins from the outside and remove ribs and seeds from the inside for a milder heat. Chop, and set aside.
Place eggs in a medium pot, cover with water. Bring to a boil and boil for 10 minutes. Drain water and place eggs in an ice water bath for 15 minutes. Crack and peel off the shells, cut eggs in half lengthwise, and pop the yolk out into a small mixing bowl. Set egg whites aside for now.
From simplyfreshcooking.com To the yolk bowl, add jalapeño, mayonnaise, mustard, vinegar, onion powder, salt, and pepper. Smooth with the back of a spoon and mix well. To make a piping bag: Place egg mixture in a Ziploc bag, let all the air out, and seal. Snip off a small piece at one corner, making sure the hole will be big enough to squeeze the filling out. Pipe the yolk filling evenly among each egg. Chill well before serving.