Bedeviled Eggs
The seeds of the Mexican tabasco chili were planted on Avery Island, Louisiana, in the mid 1800s, and in 1868, former New Orleans banker Edmund McIlhenny be gan experimenting with them. He created Tabasco sauce by mixing mashed chilies with salt, letting them age in oak barrels, then adding vinegar. Tabasco is so popular today that it often appears on restaurant tables right next to the salt and pepper. A good dose of the stuff puts the devil in these eggs.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 appetizer servings
American
Egg
Appetizer
Halloween
Fall
Bon Appétit
- paprika
Preparation Cut eggs in half lengthwise. Scoop out yolks; place in small bowl. Add tartar sauce, mustard and Tabasco; mash with fork. Season with salt and pepper. Spoon mixture into egg white halves, dividing equally. Sprinkle with paprika. (Can be made 6 hours ahead. Cover; chill.)
Preparation Cut eggs in half lengthwise. Scoop out yolks; place in small bowl. Add tartar sauce, mustard and Tabasco; mash with fork. Season with salt and pepper. Spoon mixture into egg white halves, dividing equally. Sprinkle with paprika. (Can be made 6 hours ahead. Cover; chill.)
