Lil Devils Deviled Eggs
Turn up the heat on a classic party favorite with "Lil Devils Deviled Eggs," a bold and spicy twist on traditional deviled eggs. These irresistibly creamy bites are infused with tangy Dijon mustard, zesty apple cider vinegar, and a fiery blend of hot sauce, smoked paprika, and cayenne pepper. Perfectly balanced with a hint of green onion and optional jalapeño slices for garnish, this recipe combines richness and spice in every bite. Ready in just 25 minutes, these devilishly delicious appetizers are sure to steal the show at your next gathering. Serve them chilled for a refreshing contrast to their spicy kick!
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Recipe Information
Ingredients
- 6 pieces large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon hot sauce
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon ground cayenne pepper
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons green onion (for garnish)
- 6 pieces sliced jalapeño (optional, for garnish)
Instructions
Place the eggs in a single layer in a medium-sized saucepan and cover them with cold water, about 1 inch above the eggs.
Bring the water to a rolling boil over medium-high heat. Once boiling, cover the saucepan, turn off the heat, and let the eggs sit in the hot water for 9 minutes.
Using a slotted spoon, transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for at least 5 minutes.
Gently crack and peel the eggs under running cold water. Pat them dry with a paper towel and slice each egg in half lengthwise.
Carefully scoop out the yolks into a medium mixing bowl, and place the egg whites on a serving platter.
Mash the yolks with a fork until crumbly and smooth. Add mayonnaise, Dijon mustard, apple cider vinegar, hot sauce, smoked paprika, cayenne pepper, salt, and black pepper. Mix until the filling is creamy and well combined.
Spoon or pipe the yolk mixture back into the egg white halves, evenly distributing the filling among the 12 halves.
Sprinkle additional smoked paprika on top for garnish. Add a small slice of jalapeño or some finely chopped green onion to finish.
Refrigerate the eggs for at least 20 minutes before serving to let the flavors meld. Serve chilled.
Nutrition Facts
Calories |
793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 1355 mg | 59% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.9 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 190 mg | 15% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 714 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.
