Rustica

Huevos Diablo

This recipe is devilishly hot and features the fresh, crunchy flavors of the Rancho California and Baja Arizona countrysides.  Serve with Bloody Marias next Sunday and let me know what you think!

Also, if you make it, please send me a photo!

• 6 eggs
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 teaspoon juice from a jar of pickled pepperoncinis
• 1 teaspoon white Worcestershire sauce
• 1 teaspoon Dijon mustard
• 2 dashes of Tobasco sauce
• 1/4 teaspoon salt
• Liberal sprinkling of lemon pepper
• ½ Hungarian yellow pepper, seeded, finely diced (you can substitute with a jalapeno if you’re brave)
• 1 tablespoon fresh ginger, grated fine
• 1 tablespoon fresh chives, chopped fine
• Mini red bell peppers, sliced into rounds, for garnish
• Cilantro leaves, single with short stems, for garnish

Huevos Diablo

This recipe is devilishly hot and features the fresh, crunchy flavors of our Rancho California countryside.  Serve with Bloody Marias for Sunday brunch!

• 6 eggs
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 teaspoon juice from a jar of pickled pepperoncinis
• 1 teaspoon white Worcestershire sauce
• 1 teaspoon Dijon mustard
• 2 dashes of Tobasco sauce
• 1/4 teaspoon salt
• Liberal sprinkling of lemon pepper
• ½ Hungarian yellow pepper, seeded, finely diced (you can substitute with a jalapeno if you’re brave)
• 1 tablespoon fresh ginger, grated fine
• 1 tablespoon fresh chives, chopped fine
• Mini red bell peppers, sliced into rounds, for garnish
• Cilantro leaves, single with short stems, for garnish

Place eggs in a saucepan and cover with salted water until there are 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 8 minutes. Remove from heat and rinse under cold water continuously for 3 minutes.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, pickle juice, white Worcestershire sauce, mustard, Tobasco, salt, and pepper, and mix until smooth with a fork or small food processor.  Carefully fold in the yellow pepper, ginger and chives.

Cut a thin slice of the bottom of each egg half so they will sit flat.  Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Top with one circle of red mini bell pepper and a cilantro leaf for garnish.

A Great Affair: How to Throw a Party in 10 Easy Steps

 
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