Huevos Del Diablo Eggs Of The Devil Food

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HUEVOS EL DIABLO OR THE DEVILS EGGS



Huevos El Diablo or The Devils Eggs image

This is a "one skillet" breakfast loaded with tomatoes and chiles. Just make a little space in the pan and let the eggs "poach" in the sauce. Serve with roasted potatoes and toasted baguette.

Provided by Sandy

Categories     Breakfast     Main Dish

Number Of Ingredients 12

1 to 2 links of Italian sausage (casing removed)
1 small Spanish onion (finely diced)
6 cloves garlic (divided)
3 Anaheim or New Mexico green chiles (stems and seeds removed, finely diced)
6 medium to large tomatoes (diced)
pinch of cumin
salt and black pepper (to taste)
4 to 6 eggs
Garnish
1 avocado (sliced)
½ cup sour cream
1/4 cup baby spinach (basil leaves or 2 tablespoons cilantro, minced)

Steps:

  • Remove the casing from the sausage and place in a frying pan with a tablespoon of oil. Break up the sausage the same way you would ground beef. Brown the sausage but do not fully cook, remove from pan and drain on a paper towel.
  • Add the diced onion and diced, seeded chiles to the pan. Cook and stir the chile mixture until it softens and begins to brown. Mince 4 of the cloves of garlic and add to the chile mixture. Add a pinch of cumin. Cook for 2 to 3 minutes.
  • Add the diced tomatoes. Slightly smash the tomatoes with the back of a wooden spoon to release some of the moisture and bring the mixture to a boil. Immediately reduce the temperature to just under a boil.
  • Make 4 to 6 indentations in the tomato sauce for the eggs. Crack the eggs one at a time onto a plate and it into an indentation in the tomato sauce. Repeat with all of the eggs. Cover the frying pan with a lid or aluminum foil. Let the eggs steam and "poach" until the white is set and the yolks are very runny. There will be a slight white film over the yolk. About 3 to 4 minutes. Watch them carefully. Do not over cook the eggs. The eggs will continue to cook when removed from the heat and sitting in the warm sauce.

HUEVOS DIABLO {DEVIL EGGS}



Huevos Diablo {Devil Eggs} image

These surly, sassy chipotle-filled eggs are not your Mama's picnic eggs. Spiced up with pickled jalapenos and ancho chile powder; they are richer with the addition of Neuchatel or cream cheese and topped off with some smoked salt and smoked paprika. You won't want to share them.

Provided by Toni Dash

Categories     Appetizer

Time 20m

Number Of Ingredients 9

12 hard boiled eggs
6 tablespoons Mayonnaise
1 ounce Neufchatel Cheese or Cream Cheese
1 tablespoon Pickled Jalapeno peppers (, diced*)
1 ½ teaspoons Adobo sauce*^
1/8 teaspoon Ancho chile powder
1/8 teaspoon Sumac (, ground**)
Alderwood smoked salt and pepper ((to taste))
Garnish: Smoked Paprika (, 2 scallions (white and lower 2 inches of the green stalk) finely diced)

Steps:

  • Cut hard boiled eggs in half horizontally. Place yolks in a large in a small chopper or blender (note: the batch is too small for a food processor but I wanted to blend it in the same way a food processor would). Add all the other ingredients except the smoked salt and pepper (and garnish). Pulse until the mixture is fully mixed and smooth. Add the smoked salt (only a tiny bit is needed; it can become overpowering quickly) and pepper.
  • Spoon or pipe (with a pastry bag and star tip) into the egg white halves. Gently sprinkle with smoked paprika and sprinkle with diced scallions. Best served at room temperature. May be stored completely sealed in the refrigerator for a few days. Do not allow to sit out at hot temperatures due to the mayonnaise.

Nutrition Facts : Calories 66 kcal, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 95 mg, Sodium 121 mg, ServingSize 1 serving

HUEVOS DEL DIABLO (EGGS OF THE DEVIL)



Huevos Del Diablo (Eggs of the Devil) image

If you like spicy, you can really kick-up the heat in this twist on traditional deviled eggs. If you are squimish, reduce the chili paste and jalapenos.

Provided by CaribbeanQueen

Categories     < 30 Mins

Time 20m

Yield 24 serving(s)

Number Of Ingredients 9

12 eggs, boiled, cooled
1/4 cup mayonnaise (to taste)
1 tablespoon Dijon mustard
1 tablespoon thai chili paste (to taste)
2 tablespoons jalapenos, minced (to taste)
2 tablespoons scallions, minced
2 tablespoons cilantro, minced (save some for garnish)
salt and pepper, to taste
pickled ginger, for garnish

Steps:

  • Cut cooled eggs in half. Scoop out the yolk.
  • Mash the yolks with next 6 ingredients. Season with salt and pepper.
  • Mix well.
  • Fill egg halves.
  • Garnish with cilantro and pickled ginger.
  • Chill and serve.

HUEVOS ENDIABLADOS



Huevos Endiablados image

Spanish tapas are tasty small plates that when combined can create a light supper, or serve as a great appetizer. Huevos Endiablados are deviled eggs filled with a savory combination of tuna, onion, mayonnaise, and Dijon mustard.

Provided by Allrecipes

Categories     Appetizers and Snacks     Deviled Eggs

Time 50m

Yield 6

Number Of Ingredients 8

6 eggs
1 (4 ounce) can tuna packed in oil, drained
2 tablespoons diced red onion
1 ½ tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon minced garlic
½ teaspoon smoked paprika, plus more for garnish
¼ teaspoon salt

Steps:

  • Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Allow to cool completely, about 20 minutes.
  • Slice each egg in half lengthwise, remove yolks and place them in a bowl. Set the whites aside on a serving platter. Mash yolks together with tuna, red onion, mayonnaise, Dijon mustard, garlic, smoked paprika, and salt until smooth and combined. Fill each egg white half with about a tablespoon of filling. Garnish with smoked paprika.

Nutrition Facts : Calories 138.9 calories, Carbohydrate 1.6 g, Cholesterol 190.7 mg, Fat 9.3 g, Fiber 0.1 g, Protein 11.9 g, SaturatedFat 2.3 g, Sodium 316.2 mg, Sugar 0.6 g

HUEVOS DIABLOS



Huevos Diablos image

You'll think these eggs really do have a bit of devil's heat in them. For a milder version, remove the ribs and seeds from the jalapeno. -Linda Ross, Williamsport, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 10

12 hard-boiled large eggs
6 tablespoons minced fresh cilantro, divided
6 tablespoons mayonnaise
2 green onions, thinly sliced
1/4 cup sour cream
1 jalapeno pepper, seeded and minced
1-1/2 teaspoons grated lime zest
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add 3 tablespoons cilantro, mayonnaise, onions, sour cream, jalapeno, lime zest, cumin, salt and pepper; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Garnish with remaining cilantro.

Nutrition Facts : Calories 70 calories, Fat 6g fat (1g saturated fat), Cholesterol 109mg cholesterol, Sodium 76mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

HUEVOS DIABLOS



Huevos Diablos image

I was hungry one morning and decided to try something different, this was made from random stuff I found in the fridge ;)

Provided by Adam Carlson

Categories     Breakfast

Time 20m

Yield 3 serving(s)

Number Of Ingredients 6

3 large eggs
2 oscar mayer all beef hot dogs, chopped into 1/4 inch pieces
1 cup salsa
1 small onion
2 cloves garlic, minced
monterey jack pepper cheese

Steps:

  • Start by sweating the onion and garlic in a small skillet.
  • When they are translucent add in the salsa and hotdogs.
  • Crack the eggs over the top, letting them cook through.
  • place slices of cheese on top and cover until cheese melts.
  • Flip it all onto a plate and enjoy!

ALITAS DEL DIABLO



Alitas Del Diablo image

Here's a recipe for hot wings I got from Latina.com - it has an interesting blend of spices not usually associated with hot wings. Preparation time is marinating time.

Provided by Pinay0618

Categories     Chicken

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 12

40 chicken wings
1 cup seasoning salt
1/4 cup paprika
2/3 cup chili powder
1 teaspoon ground ginger
1 teaspoon ground nutmeg
2 teaspoons ground dry mustard
1 teaspoon ground cloves
1 teaspoon dry mesquite marinade
2 tablespoons garlic salt
1 tablespoon black pepper
1 cup brown sugar

Steps:

  • To prepare dry rub, in large bowl mix all spices. You may substitute any spice according to taste. Coat each wing thoroughly with dry mixture on all sides at least 2 hours before cooking. Grill until golden brown.

Nutrition Facts : Calories 699.2, Fat 41.8, SaturatedFat 11.5, Cholesterol 188.7, Sodium 297, Carbohydrate 35.6, Fiber 5.4, Sugar 27.7, Protein 47

HUEVOS DIABLOS



Huevos Diablos image

A flavorful quick Mexican breakfast or brunch recipe. You can dial the heat up or down with the cayenne. I usually double the sauce and it freezes wonderfully.

Provided by momtoXandI

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 40m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
1 (14.5 ounce) can crushed tomatoes
1 teaspoon Worcestershire sauce
1 dash cayenne pepper
¾ cup freshly grated Parmesan cheese, divided
6 large eggs
2 tablespoons butter
1 dash paprika
6 (6 inch) corn tortillas, warmed

Steps:

  • Heat olive oil in a heavy saucepan over medium heat. Cook onion until soft, translucent, and just beginning to brown, about 5 minutes. Add garlic and cook for 1 minute. Stir in tomatoes, Worcestershire sauce, and cayenne pepper. Bring to a simmer, lower heat, and cook tomato sauce for about 10 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Stir 1/2 cup grated Parmesan cheese into tomato sauce. Add 1/4 cup of sauce to 6 small oven-safe bowls. Break 1 egg on top of each and dot with butter. Sprinkle with Parmesan cheese and a dash of paprika for color.
  • Bake in the preheated oven, uncovered, just until egg whites are set but yolks are still soft, 10 to 20 minutes. Serve with tortillas.

Nutrition Facts : Calories 276 calories, Carbohydrate 19.5 g, Cholesterol 205 mg, Fat 17.2 g, Fiber 3.3 g, Protein 13 g, SaturatedFat 6.5 g, Sodium 361.4 mg, Sugar 1.6 g

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