Deviled Eggs Recipe: Easy Party Hit with a Spicy Twist
A must-try Deviled Eggs Recipe perfect for gatherings, featuring creamy texture with a spicy twist.
Equipment
- - Pot
- bowl
- Mixing bowl
- piping bag or resealable plastic bag
Ingredients
For the Filling
- 6 large Eggs The base of the dish; no substitutes recommended.
- 1/4 cup Mayonnaise Adds creaminess; Greek yogurt works for a lower-fat option.
- 1 tablespoon Dijon Mustard Brings tanginess; can substitute with yellow mustard.
- 1-2 dashes Hot Sauce Provides a spicy kick; adjust based on heat preference.
- 1/4 teaspoon Kosher Salt Enhances flavor; use sea salt if preferred.
- 1/4 teaspoon Freshly Ground Black Pepper Offers subtle spice; adjust according to taste.
For Garnish
- 2 tablespoons Sliced Chives Perfect for a fresh finish.
- 1 teaspoon Smoked Paprika Adds color and smoky flavor; substitute as desired.
Instructions
Preparation Steps
- Hard-Boil Eggs: Bring a pot of water to a boil. Gently place the eggs in the water and return to a boil. Cover, reduce heat, and cook for 12 minutes.
- Ice Water Shock: Prepare a bowl with ice water and transfer the eggs to stop cooking after 12 minutes.
- Prepare Filling: Peel cooled eggs, slice in half, scoop yolks into a mixing bowl, and add mayonnaise, Dijon mustard, and hot sauce. Mix until smooth.
- Fill Eggs: Use a piping bag to fill each egg white with the yolk mixture.
- Garnish: Sprinkle smoked paprika and top with chives for a beautiful finish.
Notes
To elevate, consider a Dirty Martini variation or adding crumbled bacon on top. Store leftovers in an airtight container for up to 3 days.