Instructions
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Bring the water and rice wine vinegar to a boil in a large pot. Gently add the dozen eggs and boil for 8 minutes.
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Immediately transfer the eggs to an ice‑water bath to stop cooking. Let them cool completely.
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Peel the eggs, cut each in half lengthwise, and remove the yolks, reserving them in a bowl. Place the egg‑white halves in a container and pour over the beet powder and guajillo dissolved in the water to create a beet liquid. Refrigerate for at least two hours if you want the pink color (optional).
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Mash the reserved yolks with the mayonnaise, sour cream, Spiceology jalapeño and salt until smooth.
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Spoon or pipe the creamy filling back into the hollowed egg‑white halves.
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Top each deviled egg with a pinch of Aleppo pepper, sliced scallions, and flake salt before serving.
Video
“How To Make Real Spicy Deviled Eggs” by acooknamedMatt, watch on YouTube.
About this recipe
These deviled eggs get a bold twist with a beet‑based brine that gives the whites a vivid pink hue and a subtle earthy flavor. The filling is creamy, tangy, and spiced with jalapeño for a real kick, making them perfect for brunch, parties, or a quick snack.
Serve the eggs chilled, garnished with Aleppo pepper, sliced scallions, and a pinch of flake salt for extra texture and heat. They pair well with crisp salads or as a side to a light lunch.
