1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon mustard powder
1/4 teaspoon onion salt or to taste
1/4 teaspoon cayenne pepper or to taste
For the slaw
1 1/2 cups thinly shredded Savoy cabbage
1/2 cup minced scallions, whites only
1/4 cup cilantro leaves
1 tablespoon minced jalapeno pepper, or to taste
For the slaw dressing
1 teaspoon hot sauce, such as Tabasco
1/2 teaspoon ground cumin
2 tablespoons lime juice
1 teaspoon lime zest
4 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Sweet paprika, for dusting
Ingredients
Makes a great starter and a creamy classic appetizer. Serves 4, as a starter.
Deviled Eggs with Diablo Slaw
Make the eggs. Place the eggs in a pot large enough to accommodate them in a single layer and cover them with cold water and a little salt. The water should be at least 1 inch over the eggs. Bring the water to a gentle boil over high heat. Turn on the heat, cover the pot, and let sit 8 to 10 minutes (a shorter time will result in a softer yolk; a longer time a firmer yolk).
Drain the eggs and run them under cold running water. When the eggs are cool enough to handle, peel them under cold running water.
Pat the eggs dry with a clean kitchen towel and, using a knife, cut them in half lengthwise.
Using a small spoon, scoop the cooked yolks into a medium sized bowl and set aside the egg whites. Mash the yolks with a fork until they are a smooth uniform texture. Add the mayonnaise, Dijon mustard, mustard powder, onion salt and cayenne to the mashed yolks and mix well. Set aside.
Make the slaw. Combine the vegetables for the slaw in a large bowl.
Make the dressing. Combine the ingredients for the dressing in a small bowl and whisk until emulsified. Add the dressing to the slaw vegetables, 1 tablespoon at a time, tossing the slaw as you go to coat all the ingredients. (Save a little dressing to sprinkle on top of the eggs.)
Instructions
