Recipe 666: Deviled Eggs � Damn, These Were Hella Good

As I approached my 666th upload on YouTube, several subscribers wondered if I would do some sort of satanic-inspired recipe. Since one of my New Year�s resolutions was to eat less chocolate cake, I decided to go with the next most obvious choice.

My deviled eggs recipe is fairly standard, except I like to add a little cream cheese. Unlike mayonnaise, cream cheese firms up when chilled, and provides a little more luxurious texture. The other glaring addition is a simple, yet stunning ring of candied Fresno chili pepper. I think a little sweetness is important to balance the sharp flavors, and these �rings of fire,� along with a dash of rice vinegar, worked perfectly.

Besides sharing this much-requested recipe, and the gratuitous use of the words, �damn� and �hell,� the other reason I wanted to do this video was to prove that our previously posted hard-boiled egg method works as advertised. The procedure was posted back in March 2010, and some complained it didn�t work. Well, I used the exact same method, and it worked perfectly, again.

This time I�m giving an exact temperature of 210 degrees F, whereas before I just said to bring to a simmer. I imagine many failures were due to people not getting it to a high enough temperature. You also need a heavy pot and tight lid, as well as live close to sea level, but other than that, you should be fine.

By the way, I did try to get the Devil to make a cameo appearance, but he was too busy meeting with the Kardashians on a new deal. Anyway, the NFL playoffs are just about to start (Go, Giants!), so maybe give these sinfully delicious deviled eggs a try for your next big game day buffet. Enjoy!

Ingredients:

12 large eggs cooked in 3 quarts of water as shown

2 tbsp cream cheese

1/3 cup mayo

1/2 tsp Sriracha or to taste

2 tsp Dijon mustard

1 tbsp rice vinegar

salt and pepper to taste
chives to garnish

For the candied peppers:

1/4 cup red chili rings

3 tbsp sugar

3 tbsp water