Red devils from This Will Make It Taste Good: A New Path to Simple Cooking (page 114) by Vivian Howard

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Notes about this recipe

  • Eat Your Books

    Allow to pickle for at least 3 days. Can substitute brown mustard seeds for yellow mustard seeds.

  • rglo820 on January 09, 2022

    I used the yolks from 10 eggs rather than 8, and my filling was more stable than others have reported. Really like the texture, though I would have preferred them a touch less sweet. Also worth noting, the Red Weapons recipe has you mince rather than julienne the ginger, so I’m not sure where the julienned Red Weapon ginger garnish came from.

  • Plumberful on June 12, 2021

    These were a big fail for me. I followed the recipe, as written, and the filling was way too soft. It also lacked acidic punch, so I added a good bit of dry mustard and topped each finished egg with a RW jalapeño and a sprinkle of Aleppo pepper. I won’t make these again, as written.

  • allisonsemele on April 03, 2021

    I skipped the butter and thought these were plenty rich without it. Used the dregs of my red weapons so it was mostly peppers. Would make it this way again.

  • SheilaS on November 18, 2020

    Like the deviled eggs in Deep Run Roots, these use both butter and mayo so they are too rich for me. I also wanted to add more acid (there's no mustard or vinegar, save for the Red Weapons liquid) but the yolk filling was already pretty soft so my options were limited. Maybe I should have drained the chopped Red Weapons better? Glad I tried them but won't repeat.

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