Huevos Diablos For the three ingredient challenge, I decided to try to make a Mexican influenced devilled egg. b_b get credit for the name. The three ingredients: Fine chopped the Poblano. Boiled 6 eggs and cut them in half lengthwise. Scooped out the yolks. Added pepper, black pepper, and about 1/4 cup sour cream to the yolks and mashed it together. Stuffed the egg whites and topped with paprika and a dash of salt. Lessons learned Huevos Diablos were quite good, but they weren't great. They didn't have enough kick to them. However, I think I know how to make them much better. Typically, devilled eggs calls for mayonaise and vinegar to be mixed with the yolk. I think that sour cream is a fine substitute for mayo, but I predict that Cholula would be a killer substitute for vinegar in this recipe. As Cholula is basically vinegar and hot pepper, it's not really even a substitution. I might also go with jalapeno instead of poblano pepper. I'll probably be bringing Huevos Diablos to a holiday gathering.
1. Eggs
2. Poblano Pepper
3. Sour Cream
The process: pepper, paprika, and salt
Not too much, really. Nothing that should throw off the attempt, anyway. http://www.cholula.com/images/products/original_nutrition.gif It'll probably give them some nice color as well. I eat that stuff on eggs all the time as it is.
http://fapc.biz/files/factsheets/fapc140.pdf Read a little deeper on that: it appears that you get to choose whether you do it by weight or by volume. Now ask yourself: "Self, if they're listing dried peppers ahead of vinegar and they're listing by weight or volume, that's kind of a fuckload of peppers, eh what?" Not to mention the fact that if you're using less than 2% you get to say "less than 2% of a bunch of shit" and they've not only got "spices" listed ahead of the thickener, they've got "salt" listed ahead of the vinegar. Put another way: there's more water than peppers, more peppers than salt and more salt than vinegar in Cholula. Tabasco? (I just can't allow you to malign Cholula in this way; I buy it over Tapatio for precisely the reason that it doesn't taste like vinegar)Ingredients must be listed by their common name in
descending order by predominance of weight or volume. This
includes items such as preservatives, colors and flavors.
