Irresistible Deviled Eggs Recipe with a Spicy Kick
This Deviled Eggs Recipe offers a creamy filling with a spicy kick, perfect for any gathering.
Equipment
- - Pot
- - Mixing bowl
- Piping bag
- ice bath
Ingredients
For the Filling
- 6 large eggs Use fresh eggs for easier peeling.
- 1/4 cup mayonnaise Substitute with Greek yogurt for a lighter twist.
- 1 tablespoon Dijon mustard Adds a tangy sharpness.
- 1 teaspoon hot sauce Adjust quantity to suit your preference for spice.
- 1/4 teaspoon kosher salt Enhances flavor; adjust as needed.
- 1/4 teaspoon freshly ground black pepper Use freshly ground for the best results.
For Garnishing
- 1 tablespoon sliced chives Adds freshness and color.
- 1 teaspoon smoked paprika Provides color and a subtle smoky flavor.
Instructions
Cooking and Preparation
- Begin by bringing a pot of water to a rolling boil and gently lower your fresh eggs into the pot. Cook for 12 minutes for perfectly hard-boiled eggs.
- Carefully transfer the eggs to an ice bath for five minutes to cool and stop the cooking process.
- Peel the cooled eggs and slice them in half lengthwise. Scoop out the yolks into a mixing bowl and mash them.
- Mix in mayonnaise, Dijon mustard, and hot sauce until creamy and smooth.
- Using a piping bag or resealable bag with a snipped corner, fill the hollowed egg whites with the yolk mixture.
- Sprinkle sliced chives and smoked paprika on top before serving chilled.
Notes
For an extra delicious twist, try adding crispy bacon bits on top! Store uneaten eggs in an airtight container in the fridge for up to 3 days.