Devilish Eggs
Turn up the heat on a classic appetizer with these tantalizing Devilish Eggs, a bold twist on traditional deviled eggs that’s packed with smoky, spicy flavors. Featuring creamy mayonnaise, zesty Dijon mustard, tangy hot sauce, and a dash of cayenne pepper, these stuffed eggs deliver the perfect balance of heat and richness. Each egg is crowned with a slice of fresh jalapeño and a sprinkle of smoked paprika for an irresistible kick, while optional chive garnishes add a pop of color and freshness. Quick and easy to prepare in just 25 minutes, this recipe is ideal for parties, potlucks, or spicing up your everyday snacks. Serve these fiery, flavor-packed bites chilled for the ultimate crowd-pleasing treat. Keywords: deviled eggs, spicy deviled eggs, easy appetizers, jalapeño eggs, smoky deviled eggs.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1.5 teaspoons hot sauce
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 6 pieces jalapeño slices
- 2 tablespoons fresh chives (optional, for garnish)
Instructions
Place the eggs in a single layer in a medium-sized pot. Fill the pot with cold water until the eggs are submerged by about an inch.
Bring the water to a boil over medium-high heat. Once the water reaches a rolling boil, turn off the heat, cover the pot, and let the eggs sit for 10 minutes.
While the eggs rest, prepare an ice water bath by filling a large bowl with cold water and ice cubes.
After 10 minutes, transfer the eggs to the ice bath to stop them from cooking. Let them cool for about 5 minutes.
Carefully peel the shells off the cooled eggs and slice each egg in half lengthwise.
Scoop the yolks out of the egg halves and place them in a mixing bowl. Set the egg whites aside on a serving platter.
Mash the yolks with a fork until they are crumbly and fine.
Add the mayonnaise, Dijon mustard, hot sauce, cayenne pepper, smoked paprika, salt, and black pepper to the mashed yolks. Mix until the filling is smooth and well combined.
Spoon the yolk mixture into a piping bag (or use a zip-top bag with the corner cut off) and pipe it into the hollow egg whites.
Top each egg with a sliced jalapeño for an extra kick of heat.
Finish by sprinkling a light dusting of smoked paprika and garnish with chopped chives, if desired.
Refrigerate the eggs for at least 15 minutes before serving to allow the flavors to meld. Serve chilled and enjoy!
Nutrition Facts
Calories |
770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 1556 mg | 68% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.5 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 179 mg | 14% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 497 mg | 11% | |
*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.
