Deviled Deviled Eggs
Turn up the heat with these devilishly bold Deviled Deviled Eggs, a spicy twist on the classic appetizer that’s guaranteed to thrill heat-seekers and flavor enthusiasts alike. Featuring creamy egg yolks whipped with tangy Dijon mustard, zesty hot sauce, smoky paprika, and a fiery kick of cayenne pepper, this recipe brings a tantalizing heat to your table. For even more spice, finely diced jalapeños can be folded into the filling for an extra punch. Garnished with vibrant chives and a dusting of paprika, these deviled eggs are as visually striking as they are delicious. Perfect for parties, potlucks, or even a spicy snack, these fiery delights are ready in under 30 minutes and pack a flavorful punch in every bite!
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Recipe Information
Ingredients
- 12 pcs large eggs
- 4 tbsp mayonnaise
- 2 tsp Dijon mustard
- 1 tsp hot sauce (e.g., Tabasco)
- 1 tsp paprika (smoked or regular)
- 0.5 tsp cayenne pepper
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 tbsp jalapeño, finely diced (optional)
- 2 tbsp fresh chives, chopped, for garnish
- 1 tsp extra paprika, for garnish
Instructions
Place eggs in a large saucepan and cover them with cold water, ensuring the water level is about 1 inch above the eggs.
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for 10 minutes.
Transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes. This will make peeling easier.
Once cooled, gently peel the eggs and slice them in half lengthwise.
Carefully remove the yolks and place them in a medium mixing bowl. Arrange the egg whites on a serving platter, cut side up.
Using a fork, mash the yolks until smooth. Add mayonnaise, Dijon mustard, hot sauce, paprika, cayenne pepper, garlic powder, salt, and black pepper. Mix well until creamy and fully combined.
If adding finely diced jalapeño for extra heat, fold it into the yolk mixture now.
Using a spoon or a piping bag fitted with a large star tip, fill each egg white half with the yolk mixture.
Sprinkle the filled eggs with extra paprika for garnish and add a sprinkle of chopped fresh chives for visual appeal.
Refrigerate for at least 20 minutes to let flavors meld, or serve immediately for the boldest heat.
Nutrition Facts
Calories |
1331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.9 g | 137% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2292 mg | 764% | |
| Sodium | 2432 mg | 106% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.5 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 356 mg | 27% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1005 mg | 21% | |
*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.
