Spicy Habanero and Jalapeño Deviled Eggs

Place eggs in a saucepan, laying them flat and level to ensure even cooking. Fill the saucepan with water, making sure that it covers the eggs by at least 1 inch. Bring the water to a rolling boil over high heat, then cover and remove from the heat source; let the eggs sit in the hot water for 15 minutes. Carefully pour out the hot water, then submerge the eggs under a gentle flow of cold running water in the sink to stop the cooking process. Peel.

Cut the cooled eggs in half lengthwise, being careful not to break the delicate eggshell. Remove the yolks and place them into a mixing bowl, along with the diced jalapeño, habanero peppers, mayonnaise, and mustard; use a fork or potato masher to mash the ingredients together until you achieve a smooth consistency. Transfer the yolk mixture to a pastry bag, and use it to decoratively fill the white egg halves. Finish by sprinkling a pinch of paprika over the top to add a pop of color and garnish.