Classic with a Kick Deviled Eggs
Elevate your appetizer game with 'Classic with a Kick Deviled Eggs'—a timeless party favorite infused with bold, spicy flavor. This irresistible recipe combines velvety egg yolks with creamy mayonnaise, tangy Dijon mustard, a splash of white vinegar, and just the right amount of hot sauce to awaken your taste buds. A dusting of smoked paprika adds a smoky depth, while optional toppings like finely chopped jalapeño and chives bring a fresh, zesty bite. These deviled eggs are quick to prepare, boasting just 10 minutes of prep and 15 minutes of cook time, making them perfect for last-minute gatherings or meal prepping. Serve them chilled and watch how the rich, satisfying interior paired with the perfect amount of heat becomes the talk of your table.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 0.5 teaspoon hot sauce (such as Tabasco)
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 tablespoon jalapeño, finely chopped (optional garnish)
- 1 tablespoon chives, finely chopped (optional garnish)
- 0.25 teaspoon smoked paprika (optional garnish)
Instructions
Place the eggs in a single layer in a medium saucepan and cover them with cold water, ensuring the water is at least 1 inch above the eggs.
Bring the water to a rapid boil over medium-high heat. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
While the eggs are sitting, prepare an ice bath by filling a large bowl with water and ice.
Transfer the eggs to the ice bath using a slotted spoon and let them cool for about 5 minutes.
Carefully peel the eggs under running water to remove the shells, and then pat them dry with a paper towel.
Slice each egg in half lengthwise and gently remove the yolks, placing them in a medium bowl. Arrange the egg whites on a serving platter.
Use a fork to mash the egg yolks until smooth, then add the mayonnaise, Dijon mustard, white vinegar, hot sauce, smoked paprika, salt, and black pepper. Mix until the filling is creamy and well-combined.
Spoon or pipe the yolk mixture into the egg white halves, filling each cavity generously.
Garnish with a sprinkle of smoked paprika and, if desired, finely chopped jalapeño and chives for an extra kick and burst of color.
Serve immediately, or cover and refrigerate until ready to serve (up to 4 hours).
Nutrition Facts
Calories |
770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 1249 mg | 54% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.5 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 177 mg | 14% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 489 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
