Spicy Deviled Eggs

Spicy Deviled Eggs

41
karlyz 1

"I made these for a holiday party, and have been asked to make them over and over again ever since. I've been told they have a good unique flavor to them. Hope you enjoy them as much as my friends and family!"

Ingredients

35 m {{adjustedServings}} servings 51 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 51 kcal
  • 3%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 0.9g
  • < 1%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Place eggs in a saucepan with a lid, pour in water to cover, bring to a boil, and remove from the heat. Cover and let stand for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel the eggs.
  2. Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mustard, mayonnaise, Worcestershire sauce, hot pepper sauce, and salt and pepper. Mash the yolks, and stir the mixture until smooth and thoroughly combined.
  3. Fill each egg half with the deviled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut off. Dust each egg with a pinch of paprika, and place an olive half, round side up, in the center of each. Refrigerate until chilled, 20 to 30 minutes, and serve cold.

Footnotes

  • Cook's Note:
  • You can decorate these for Halloween by putting a black olive "eyeball" in the center of each. A sprinkle of paprika adds a nice bloodshot look. They're fun and delicious.
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Reviews

41
  1. 58 Ratings

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My husband loves deviled eggs and this recipe was a nice departure from my usual "go to" recipe. I used a little less dijon and a little more mayo. I also had some smoked paprika on hand so I ...

Very delicious! I did use tad less mustard and added tad more mayo just because we like creamier i guess. It is a keeper in my recipe box. Hint for those struggling on peeling eggs. Once the...

Thought these were great - added just a couple of items: finely minced green onion - just a bit and a little dried mustard....... a little extra mayo too but that's just a personal preference...