Special Request Deviled Eggs
Elevate your appetizer game with "Special Request Deviled Eggs," a classic dish transformed into a flavor-packed crowd-pleaser. Perfectly boiled large eggs are filled with a creamy yolk mixture featuring rich mayonnaise, tangy Dijon mustard, and a splash of white vinegar for balance. Smoked paprika and hot sauce add a subtle smokiness and zing, while fresh chives and optional parsley lend brightness and a gourmet touch to the presentation. These savory bites are as beautiful as they are delicious, boasting a smooth and seasoned filling piped elegantly into the tender egg whites. Ready in just 25 minutes, these deviled eggs are ideal for parties, potlucks, or holiday gatherings and can be served cold to highlight their bold flavors. Delight your guests with this elegant twist on a classic recipe—they’ll be making special requests for seconds!
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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 Smoked paprika
- 5 drops hot sauce
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon chives, finely chopped
- 1 teaspoon parsley, finely chopped (optional)
Instructions
Place the eggs in a single layer in a medium-sized saucepan and cover them with enough cold water so that there is at least 1 inch of water above the eggs.
Bring the water to a rolling boil over high heat. Once boiling, cover the saucepan and remove it from the heat. Let the eggs sit in the hot water for 10 minutes.
While the eggs cook, prepare an ice bath by filling a large bowl with ice and cold water.
After 10 minutes, transfer the eggs to the ice bath using a slotted spoon. Let the eggs cool for 5 minutes.
Carefully peel the eggs under running water to remove the shells. Pat them dry with a paper towel.
Slice each egg in half lengthwise and gently remove the yolks. Place the yolks in a medium mixing bowl and arrange the egg white halves on a serving platter, cut side up.
Using a fork, mash the egg yolks until they are finely crumbled and smooth.
Add mayonnaise, Dijon mustard, white vinegar, smoked paprika, hot sauce, salt, and black pepper to the mashed yolks. Mix thoroughly until the filling is creamy and well combined.
Taste the filling and adjust seasonings if necessary. Add more hot sauce for extra spice or mayo for a creamier texture.
Transfer the yolk mixture to a piping bag fitted with a star tip or a resealable plastic bag with one corner snipped off. Pipe the creamy filling into the hollow centers of the egg whites.
Garnish the deviled eggs with chopped chives and a sprinkle of smoked paprika for color. If desired, add finely chopped parsley for additional freshness.
Serve immediately or refrigerate until ready to serve. Deviled eggs are best enjoyed cold.
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 1352 mg | 59% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.1 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 176 mg | 14% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 458 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.
