Spicy Deviled Eggs Recipe

There’s something deliciously rebellious about transforming humble eggs into a flavor-packed, finger-food masterpiece. Let me walk you through this spicy take on a classic that’s sure to elevate your next brunch or potluck.

I love to serve a classic dish with a fiery twist, and my Spicy Deviled Eggs do just that with a jolt of hot sauce and a smoky hint of paprika. The creamy base of mayonnaise and Dijon mustard, I think, perfectly balances the heat, making them all kinds of irresistible.

Ingredients

• Eggs: Excellent protein source, rich in vitamins and minerals.
• Mayonnaise: Adds creamy texture, contains healthy fats.
• Dijon mustard: Provides tangy flavor with low calories.
• Hot sauce: Delivers spice, boosts metabolism, low in calories.
• Apple cider vinegar: Adds acidity, may aid digestion.
• Smoked paprika: Imparts smoky, sweet flavors, antioxidants present.

Ingredient Quantities

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon hot sauce (adjust to taste)
• 1/2 teaspoon apple cider vinegar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon smoked paprika, plus more for garnish
• Salt and freshly ground black pepper, to taste
• Chopped chives or green onions, for garnish
• Sliced jalapeños or cayenne pepper, for extra spice (optional)

How to Make this

1. Arrange the eggs in a single layer in a saucepan; add enough water to cover the eggs. Heat the water to boiling, then remove the pan from the heat and cover it. Let the eggs stand in hot water for 10 to 12 minutes, then cool and peel.

2. Following a period of rest, move the eggs into a basin containing ice water and allow them to cool for no less than 5 minutes. This will simplify the task of peeling the eggs.

3. Take the cooled eggs and peel them carefully. Cut the eggs lengthwise in half.

4. Carefully take out the yolks and put them in a bowl of medium size. Place the egg whites on a serving platter and set them aside for now.

5. With a fork, mash the yolks until smooth.

6. Combine the following ingredients and mix until creamy.

> Mayonnaise
> Dijon mustard
> Hot sauce
> Apple cider vinegar
> Garlic powder
> Onion powder
> Smoked paprika
> Salt and pepper to taste

Add something to them to make them creamy. Then you get something. I guess it’s aioli if you add more olive oil, or a dip if you add more sour cream.

7. Savor the stuffing and fine-tune the flavor and heat levels to your liking.

8. Return the yolk mixture to the egg white halves with a spoon or piping bag, mounding it slightly.

9. Add additional smoked paprika to the filled eggs.

10. Top with minced chives or green onions, and if you want more heat, add sliced jalapeños or a few dashes of cayenne pepper. Serve right away, or cover and refrigerate until you’re ready to serve.

Equipment Needed

1. Saucepan
2. Medium bowl
3. Mixing bowl (medium size)
4. Fork
5. Spoon or piping bag
6. Serving platter
7. Knife
8. Cutting board
9. Ice water basin (or bowl)
10. Measuring spoons

Optional for garnish:
11. Fine mesh sieve (for sifting smoked paprika if desired)

FAQ

• Q: How do you ensure the eggs peel easily after boiling?A: To aid in the effortless peeling of hard-boiled eggs, quickly chill them by placing them in an ice bath. Do this just after boiling to achieve the best results. Additionally, use eggs that are slightly past their prime; they will peel much easier than very fresh eggs.
• Q: Can I make these deviled eggs in advance?A: Yes, the eggs can be boiled and the filling prepared the day before. Store the filling and egg whites separately, and assemble just before serving.
• Q: What can I do if I find the mixture too spicy?A: To make these not spicy, don’t use hot sauce, slice up some jalapeños (and don’t use them if you don’t want to), and don’t use cayenne pepper. Also, mayonnaise (or some other creamy substance) can really tone down the flavors in a good way. Use more of it.
• Q: Can I substitute another type of mustard for Dijon in this recipe?A: Yes, you can use yellow mustard or spicy brown mustard in their place, although they will change the flavor a little.
• Q: What is the best way to fill the egg whites with the yolk mixture?A: Neatly and easily fill the egg whites with the filling using a piping bag or a zip-top plastic bag with a corner snipped off.
• Q: Are there any alternatives to mayonnaise for a lighter option?A: You can substitute Greek yogurt or avocado for mayonnaise to make a lighter or differently-flavored filling.
• Q: How can I add different flavors to these deviled eggs?A: Aim to incorporate various spices or herbs, such as dill or cumin, or add mix-ins like minced pickles or crispy bacon bits for a unique twist.

Spicy Deviled Eggs Recipe Substitutions and Variations

Mayonnaise: Use Greek yogurt or sour cream instead for a taste that’s a bit more tangy.
Dijon mustard can be replaced with yellow mustard or whole-grain mustard.
Hot sauce: Substitute sriracha or chili paste for a different heat profile.
Apple cider vinegar. Use white vinegar or lemon juice instead if you want an acidic flavor.
Paprika ahumada: usa pimentón dulce o pimentón picante para una versión con más calor.

Pro Tips

1. Perfect Boiling and Peeling To ensure easy peeling, add a tablespoon of vinegar to the boiling water. This helps prevent the egg whites from leaking if there are any cracks during boiling. Also, fresher eggs can be more challenging to peel, so use older eggs if possible.

2. Creamier Texture For an extra creamy yolk mixture, add a tablespoon of softened cream cheese or Greek yogurt to the yolk filling. It adds a rich texture and slight tanginess, elevating the flavor profile.

3. Flavor Infusion For a deeper flavor, mix the garlic powder and onion powder with the mayonnaise and let it sit for 10–15 minutes before adding it to the yolk mixture. This allows the flavors to marry and intensify.

4. Piping Perfection For a neat and decorative presentation, use a piping bag with a star tip to fill the egg whites with the yolk mixture. This not only makes the eggs look professional but also distributes the filling evenly.

5. Garnish Upgrade For a gourmet touch, fry a bit of the chopped chives or green onion and use them as a crispy topping. The contrast of textures and flavors adds a delightful accent to the dish.