The Devil Went Down to Georgia Deviled Eggs
Get ready to take your appetizer game to the next level with "The Devil Went Down to Georgia Deviled Eggs"—a bold, Southern-inspired twist on the classic deviled egg. These zesty bites bring layers of flavor with creamy egg yolks blended with smoky hot sauce, tangy apple cider vinegar, and a touch of honey for balance. Crumbled bacon and pickled jalapeños add irresistible crunch and heat, while paprika and cayenne pepper give them a fiery kick. Topped with fresh chives for a pop of color and flavor, these deviled eggs are perfect for parties, picnics, or potlucks. Quick to prepare and packed with indulgent, spicy goodness, they’ll become your go-to crowd-pleaser for any occasion.
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Recipe Information
Ingredients
- 12 pieces large eggs
- 4 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon hot sauce (preferably a smoky variety)
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 2 slices crisp-cooked bacon, finely crumbled
- 1 tablespoon pickled jalapeños, finely chopped
- 1 teaspoon honey
- 2 teaspoons chives, finely chopped, for garnish
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Place the eggs in a large saucepan and cover them with cold water until the water is about 1 inch above the eggs.
Bring the water to a boil over medium-high heat. Once boiling, remove the saucepan from heat, cover with a lid, and let the eggs sit for 12 minutes.
After 12 minutes, transfer the eggs to an ice water bath using a slotted spoon. Let the eggs cool completely, about 5 minutes.
Peel the eggs carefully under cold running water to remove the shells cleanly. Pat them dry with paper towels.
Slice each egg in half lengthwise. Gently remove the yolks and place them in a medium bowl. Set the egg whites aside, cut side up, on a serving platter.
Using a fork, mash the egg yolks until smooth. Add mayonnaise, Dijon mustard, apple cider vinegar, hot sauce, paprika, cayenne pepper, honey, salt, and black pepper. Mix until the filling is creamy and well combined.
Fold in the crumbled bacon and chopped pickled jalapeños to incorporate some texture and heat into the filling.
Using a spoon or a piping bag fitted with a star tip, fill each egg white half generously with the yolk mixture.
Sprinkle additional paprika on top for garnish, and top each deviled egg with a light scattering of chopped chives.
Serve immediately, or chill in the refrigerator for up to 4 hours before serving to allow the flavors to meld.
Nutrition Facts
Calories |
1424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.1 g | 145% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2310 mg | 770% | |
| Sodium | 2960 mg | 129% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 6.6 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 351 mg | 27% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1012 mg | 22% | |
*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.
