This post is sponsored by Happy Egg Co, and all opinions are my own.
If you’re on the Keto kick, then you probably already tried many versions of Deviled Eggs. It’s guaranteed that someone brought a traditional version of their own Deviled Egg recipe to Easter Brunch. Snooze, how boring. Which is why I’m excited to rock your Keto world with my version of a spicy Deviled Eggs. When I say spicy, I mean spicy, because I am talking about Habanero spicy. These Habanero Deviled Eggs with Chicharron will be the star of your Easter Brunch!
Deviled eggs don’t have to be boring. Sure, even boring Deviled Eggs can be delicious. But there’s a secret ingredient to my spicy eggs that will change everything in how you make eggs and even eat eggs in the future. No, it’s not the Chicharron, all though Chicharron changes everything. It’s the eggs itself.
What about the eggs? Eggs are Eggs, right? Not exactly. I was recently introduced to Happy Eggs, which have 30 free range hen farms across Arkansas and Missouri that allow their hens to roam over 8 acres of pasture every day and are fed a natural specially formulated recipe of corn and soy mixed with vitamins and minerals for the best nutrition for healthy hens and great eggs. Since the hens are free to explore, they tend to be happier, which then lay happy eggs.
Why does it matter? It matters a lot, especially if you’re on Keto. You probably eat a lot of eggs daily. I know I do. So shouldn’t we eat eggs that provide nutrients? Besides being organic, Happy Eggs are also high in protein and contain vitamin B2, D, B6, B12, zinc, iron, and copper. And yes, you could actually taste the difference from other eggs. Once you try them, you will never make Deviled Eggs with any other ordinary eggs. Happy Eggs are really easy to spot at your local supermarket, just look for the bright yellow carton when you go grocery shopping for this recipe.
Now, if you never made Deviled Eggs before, don’t let the name of this recipe intimidate you. Deviled Eggs are seriously super easy to make. For the most part, it’s just boiling your eggs and mix up a few ingredients you already have in your pantry. I have a Instapot, which I recommend if you are constantly boiling eggs. While the eggs are cooking, I quickly whip up all the other ingredients, like mayonnaise, chile powder, salt, pepper, and mustard.
Once the eggs are cooked, cool and peeled, I slice them in half and scoop out the yolk. Place your egg whites to a side and place your yolks in a medium bowl and break it down until its completely crumbled. Then add broken down yolks to your mayonnaise mixture and mix together. Some people use an electric mixer to get that smooth consistency. I just use a fork, I don’t mind the crumbles. Make sure you taste the mixture before you pipe the filling into the egg whites. If you want it spicier, add more chile powder, if you want it creamier, add more mayo. Its up to you. But before you add more spice, keep in mind we’re still garnishing the egg with habanero.
Now, if you want to stick to boring traditional Deviled Eggs, you could top them with paprika and stop here. But if you want to continue for the most amazing Deviled Eggs, keep reading because it’s all about the toppings.
I like to add a little Mexican spice to many of my favorite dishes. Which is how this idea came to mind. Since I brought an appetizer to our family gathering for Easter, they loved the Latin twist of toppings that I added to my Deviled Eggs.
The sliver of habanero gives it enough of a kick to grab your attention, but small enough for the heat to fade away by the time you swallow it. Plus the crisp and salty chicharron gives that one bite a great balance of creaminess and savory flavor. The cilantro leaves is enough to give it that Mexican flavor. Are you drooling yet? Well, let’s start cooking so you could enjoy the first bite of deliciousness.
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