Devilish Deviled Eggs
Turn up the heat on your next appetizer spread with these "Devilish Deviled Eggs," a bold and spicy twist on the classic favorite. Perfectly hard-boiled eggs are stuffed with a rich, creamy yolk mixture infused with zesty Dijon mustard, a kick of hot sauce, tangy pickle juice, and a fiery blend of paprika and cayenne pepper. Topped with optional jalapeño slices and fresh chives, these deviled eggs are as visually striking as they are flavorful. Whether you're hosting a game day party or spicing up a holiday gathering, these quick-to-make, crowd-pleasing deviled eggs bring just the right amount of heat to your table. Serve them as an irresistible appetizer or a vibrant side dish, and don’t forget to sprinkle on a little paprika for that perfect finishing touch!
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Recipe Information
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon hot sauce
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon pickle juice or white vinegar
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 6 jalapeño slices (optional, for garnish)
- 2 tablespoons chives (optional, for garnish)
Instructions
Place the eggs in a single layer in a saucepan and cover them with water about 1 inch above the eggs.
Bring the water to a rolling boil over high heat, then turn off the heat and cover the saucepan with a lid. Let the eggs sit for 10 minutes to cook through.
Transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes. Once cooled, peel the eggs carefully.
Slice each egg in half lengthwise and gently remove the yolks, placing the yolks into a medium bowl. Set the egg whites aside on a platter.
Mash the yolks with a fork until they are crumbly and smooth. Add the mayonnaise, Dijon mustard, hot sauce, pickle juice (or vinegar), paprika, cayenne pepper, salt, and black pepper. Mix until fully combined and creamy.
Taste the yolk mixture and adjust the seasoning if needed, adding more salt, pepper, or hot sauce to reach your desired level of spice.
Spoon or pipe the yolk mixture back into the egg whites evenly. To pipe, you can use a piping bag or snip the corner off a zip-top plastic bag to create a pastry bag effect.
Garnish each deviled egg with a slice of jalapeño and sprinkle with chives for a touch of freshness, if desired.
Serve immediately, or cover and refrigerate for up to 2 hours before serving. Sprinkle with a little extra paprika for color before serving if desired.
Nutrition Facts
Calories |
797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 1416 mg | 62% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 3.4 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 193 mg | 15% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 686 mg | 15% | |
*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.
