by | September 30, 2026
How To Make Datil Pepper Deviled Eggs
The North Florida-grown datil pepper is the stuff of legends. Add them to your deviled eggs up the spice—and taste—level.
Devilishly Deviled Datil Eggs
By Deanna Park
Serves 3 to 6
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon whipped cream cheese
- 2 teaspoons Dijon mustard
- 2 tablespoons dill pickle relish
- 1-2 teaspoons datil pepper sauce
- Salt and freshly cracked black pepper, to taste
- 1-2 datil peppers, for garnish
- Datil dust (recipe below) or paprika, for garnish
PREPARATION: Bring a large pot of water to a boil. Lower eggs into the water. Cover, reduce the heat to medium low and cook for 12 minutes. Transfer the eggs to an ice bath for one minute, then drain. Rinse under cold water and peel.
Halve the eggs lengthwise and scoop the yolks into a food processor. Add the mayonnaise, cream cheese, mustard, relish and datil sauce. Blend until smooth. Add salt and pepper to taste.
Arrange the egg white halves on a platter. Transfer the yolk mixture to a piping bag fitted with a star tip and pipe into the egg whites.
Garnish with datil dust, paprika or a thin slice of datil pepper. Serve eggs chilled.
Datil Dust
By Josh Silcox
Yields about 1 ounce
- 12 datil peppers
PREPARATION: Wearing gloves, pat the datil peppers dry and arrange them in a single layer in a dehydrator set to 140 degrees. Dehydrate until completely dry and brittle (about six hours). Use a pepper mill to crush into a fine powder, avoiding direct inhalation of the pepper dust. Store at room temperature.
