Huevos Diablos Recipes

HUEVOS DIABLOS

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.

HUEVOS CON CHORIZO

Steps:

• For the pico de gallo: Combine the tomatoes, jalapeno, onion, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
• For the eggs: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking up the meat into big chunks, until well-browned, about 4 minutes. If the mixture seems dry, add another tablespoon of oil. Add the onion and cook, stirring, until tender (reduce the heat if the onion browns too quickly), about 3 minutes. Turn the heat to medium-low.
• Beat the eggs in a bowl until frothy. Stir the butter into the skillet. When it has just melted, pour the eggs over the chorizo and stir constantly with a wooden spoon or rubber spatula until they are just set. Garnish with the reserved cilantro and serve with the tortillas, avocado and pico de gallo.

DIABLO EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks; mash in small bowl. Add all remaining ingredients except egg whites and paprika; mix well.
• Spoon or pipe egg yolk mixture into centers of egg whites. Sprinkle with paprika.

HUEVOS DEL DIABLO (EGGS OF THE DEVIL)

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 EL DIABLO OR THE DEVILS EGGS

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 DIABLOS

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!

HUEVOS DIABLOS

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.

HUEVOS ENDIABLADOS

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.