The Devil Made Me Do It Deviled Eggs
Turn up the heat on your party platter with "The Devil Made Me Do It Deviled Eggs," a bold and spicy twist on the classic appetizer that guarantees to ignite your taste buds! These creamy, savory bites feature a silky yolk filling spiked with sriracha, tangy apple cider vinegar, and smoky paprika, balanced perfectly with a pop of finely chopped pickled jalapeños. Garnished with a pinch of paprika, fresh parsley, and optional jalapeño slices, these deviled eggs deliver a touch of elegance with a fiery kick. Ready in just 25 minutes, they’re the ultimate crowd-pleaser for holidays, game days, or whenever you're craving a flavorful bite. Perfect for fans of spicy finger foods, this recipe combines ease, flavor, and a touch of devilish fun—served chilled for that extra zing.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon sriracha sauce
- 1 teaspoon apple cider vinegar
- 0.5 teaspoon smoked paprika
- 2 teaspoons pickled jalapeños, finely chopped
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon fresh parsley, finely chopped (optional for garnish)
- 1 pinch extra smoked paprika (for garnish)
- 6 pieces sliced pickled jalapeños (optional for garnish)
Instructions
Place the eggs in a medium saucepan and cover them with cold water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes.
After 10 minutes, remove the eggs from the heat and transfer them to a bowl of ice water. Let them cool for 5 minutes.
Gently peel the shells off the eggs under running cold water to ensure a smooth peel. Pat the eggs dry with a paper towel.
Slice the eggs in half lengthwise and carefully scoop out the yolks into a medium-sized mixing bowl. Place the egg white halves on a serving platter.
Using a fork, mash the yolks until they are completely crumbled and no large pieces remain.
Add mayonnaise, Dijon mustard, sriracha sauce, apple cider vinegar, smoked paprika, chopped pickled jalapeños, salt, and black pepper to the mashed yolks. Mix thoroughly until the filling is smooth and well incorporated.
Taste the filling and adjust seasoning or spiciness with more salt, pepper, or sriracha, as desired.
Spoon or pipe the yolk mixture back into the egg white halves, filling each cavity generously.
Sprinkle a pinch of smoked paprika over the filled eggs for extra color and smokiness.
Optional: Garnish each egg with a slice of pickled jalapeño and a sprinkle of fresh parsley for added flair.
Refrigerate for at least 10 minutes before serving to allow the flavors to meld. Serve chilled and enjoy the spicy kick!
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 1668 mg | 73% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.1 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 180 mg | 14% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 502 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.
