Deviled Eggs Recipe with a Zesty Kick You’ll Love
This Deviled Eggs Recipe is a creamy, tangy crowd-pleaser that can be customized with your favorite spices.
Equipment
- Pot
- Mixing bowl
- - Piping bag
- ice bath
Ingredients
For the Filling
- 6 large Large Eggs Use fresh eggs for optimal texture and flavor.
- 1/3 cup Mayonnaise Greek yogurt can be used for a lighter variant.
- 1 tablespoon Dijon Mustard Brings a tangy depth.
- 1 teaspoon Hot Sauce Adjust according to your spice preference.
- 1/4 teaspoon Kosher Salt Substitute with sea salt if preferred.
- 1/4 teaspoon Freshly Ground Black Pepper White pepper offers a milder option.
For the Garnish
- 2 tablespoons Sliced Chives Provides freshness and a lovely pop of color.
- 1 teaspoon Smoked Paprika Adds a delightful smoky note.
Instructions
How to Make Deviled Eggs Recipe
- Hard-Boil Eggs: Bring a pot of water to a boil. Carefully lower the fresh eggs into the bubbling water, then cover and reduce the heat. Cook for 12 minutes until perfectly hard-boiled.
- Shock Eggs: Transfer your cooked eggs into an ice water bath. This will stop the cooking process, ensuring tender whites and making peeling easier. Once cool, peel them gently.
- Prepare Filling: Cut the eggs in half. Scoop the yolks into a mixing bowl and mash them. Add mayonnaise, Dijon mustard, hot sauce, salt, and pepper, mixing until you achieve a smooth, creamy texture.
- Fill Eggs: Using a piping bag or spoon, carefully fill the hollowed egg whites with the yolk mixture. Fill them generously for that enticing look!
- Garnish: Top your filled eggs with sliced chives and a sprinkle of smoked paprika.
Notes
For an added spicy kick, drizzle extra hot sauce on top. Store leftovers in an airtight container for up to 3 days.