Here’s a Quick Update from us!

You probably think that we lead an incredibly glamorous life…the private jets, the Michelin starred restaurants, the black–tie galas with A-list movie stars. Okay, maybe I’m exaggerating slightly but we do know our way around an airport lounge and a hotel mini bar.

But while we travel a lot spreading the chile love there’s nothing I love better than coming home. I unpack the Louis Vuitton steamer trunks (aka the Samonsite hard case), greet the faithful butler (aka the dogs) and survey my domain (aka the backyard).

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I’m a picture of domesticity. Don’t believe me? Well get this – I’m the proud own of chickens. Yes, you heard me right. Lots and lots of chickens. I’ve got Cochins, Frizzles, Polish, Barred Red Rock, Bare Neck, Silver Wing Phoenix as well as good ole farmyard chickens. Not to mention the odd runner duck or four.

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While other people bring flowers or wine to a party I bring a dozen eggs – no wonder folks invite me over so much. I get a good haul each day from my feathered friends so I’m a dab hand at whipping up some tasty eggy treats, like my El Diablo Deviled Eggs.

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You know I’m modest but I’ve got to say they’re good. Mighty good. It’s the Los Chileros chile – natch – that makes them so tasty. I use El Molido Hot but choose your poison and add more or less to taste. I think they improve from a visit to the fridge after you’ve made them.

Enjoy and don’t forget to invite me over to your next party. You know what I’ll be bringing.

El Diablo Devilled Eggs

Makes 12 Halves

6 hard cooked eggs

3 Tbsp Mayonnaise

2 tsp Dijon mustard

1 tsp Chile powder

Squeeze of lemon juice

Salt

Chives chopped (optional)

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Shell the eggs. Halve them and remove the yolks. Set the yolks aside. Place the yolks in a bowl with the remaining ingredients. Mash with a fork till smooth. Taste and add salt if needed. Spoon the mixture into the whites or if you’re feeling fancy-smancy you can pipe it in using an icing bag. Dust with a bit of chile powder and chopped chives (if using). Refrigerate until ready to serve.

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