Spicy Deviled Eggs Recipe You’ll Want at Every Gathering
This deviled eggs recipe is a creamy, zesty appetizer that's perfect for gatherings.
Equipment
- Pot
- ice water bath
- Mixing bowl
- - Piping bag
Ingredients
For the Filling
- 6 large Eggs Essential for creating the creamy base
- 1/4 cup Mayonnaise Adds moisture and richness; Greek yogurt is a lighter alternative if desired
- 1 tablespoon Dijon Mustard Provides tanginess; substitute with yellow mustard for a milder flavor
- 1 teaspoon Hot Sauce Gives a spicy kick; adjust the amount to fit your heat preference
- 1/4 teaspoon Kosher Salt Enhances overall flavor; use regular salt as substitute
- 1/4 teaspoon Freshly Ground Black Pepper Adds subtle heat; white pepper is a milder option
For Garnish
- 2 tablespoons Sliced Chives Adds fresh oniony flavor and a pop of color
- 1 teaspoon Smoked Paprika Offers a hint of smokiness and vibrant touch; omit for simplicity
Instructions
How to Make Classic Deviled Eggs
- Place large eggs gently in a pot of cold water. Bring to a rolling boil, then cover, reduce heat, and let simmer for 12 minutes.
- Quickly transfer the eggs to an ice water bath. Allow them to cool completely.
- Once cooled, slice the eggs in half lengthwise. Scoop yolks into a bowl and mix with mayonnaise, Dijon mustard, and hot sauce until smooth and creamy.
- Pipe the yolk mixture back into the egg whites using a piping bag or a resealable plastic bag.
- Sprinkle the filled deviled eggs with smoked paprika and add sliced chives for garnish.
Notes
For an extra kick, add a dash of cayenne pepper to the filling mixture. Store filling and egg whites separately if preparing in advance to maintain texture.