Sweet and Spicy Deviled Eggs

Finger food or small bites are often the star of a party menu. There are several reasons why they are the crowd-puller. No matter what the occasion is, parties are meant for socializing. Be it a formal setting or a casual house-party one thing people would definitely do is talk. And you do not want to be occupied with being too attentive while shoving food in your mouth as you enjoy all that gossip. Thus, small bites are the perfect thing to nibble on while you sip on your drink and get all chatty with your friends.

Deviled Eggs are one such simple yet sophisticated route to take, making it very popular in any appetizer line-up. The creamy egg yolks are the perfect base to infuse flavors and the egg white is the perfect vehicle to carry it. And so it was the apt canvas for me to get creative and make these Sweet and Spicy Deviled Eggs. I wanted to infuse some Mexican flavors into the classic European version. And I was glad that the end product of this fusion did not create any confusion but a lot of satisfaction.

Sweet and Spicy Deviled Eggs


Eggs (hard boiled): 5
Mayonnaise: 2 tbsp
Dijon mustard: 1 tbsp
Vinegar: 1 tbsp
Garlic Salt: 1 tsp
Ancho Chile: 1
Raisins: 1/4 cup
Spring/ green onions (chopped) for garnish


Rinse the ancho chile and soak it in warm water for 15 minutes to get hydrated. You can either leave out or take the seeds depending on how much heat you can handle.

Cut the hard-boiled eggs in halves and separate the yolks.

Blend the egg yolks with mayonnaise, dijon mustard, vinegar, garlic salt, ancho chile and raisins until smooth. If you do not have garlic salt on hand then just add a clove of freshly minced garlic and salt.

Put the mixture in a piping bag and pipe it on to the egg white halves.

Garnish it with some chopped spring/green onions.

You are all set to serve up these beauties and kick off your party.

Photographs by Swakshar Ghosh.


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