Step 2 of 2
Halve the eggs longways. Scoop out the yolks into a bowl, mixing in the habanero, jalapeño, mustard, and mayonnaise. Blend until creamy. Transfer the filling into a piping bag with a decorative nozzle to fill the egg whites, finishing with a dusting of paprika.
I prepared these for a Cinco de Mayo potluck, and there were no leftovers. The first time, I was conservative with the pepper and topped them with avocado slices. The second time, I followed the recipe exactly. It was even better, although definitely spicier. This recipe is a keeper.
For my next attempt, I plan to include an additional habanero to ramp up the heat.
Even when using both habanero and jalapeño, the dish lacks heat if you remove all the seeds. Keep the seeds in if you want a real kick!