Spicy Deviled Eggs

Spicy Deviled Eggs

34 Reviews 10 Pics
  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    35 m
karlyz
Recipe by  karlyz

“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!”

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Ingredients

Adjust Servings

Original recipe yields 24 deviled egg halves

Directions

  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.

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Reviews (34)

Rate This Recipe
Jillian
31

Jillian

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 used that to dust them with - I never decorate them with olives so I left them off. My grandmother sometimes used olives, but when she did she always used the green ones stuffed with pimento.

Susie
25

Susie

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...

Melynda
23

Melynda

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 they are done, put in cold water for about 2 minutes, then crack each egg softly, one crack each side or each end, and let soak in cold water for an hour, when you go to peel, it practically falls off for you.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 51 cal
  • 3%
  • Fat
  • 3.9 g
  • 6%
  • Carbs
  • 0.9 g
  • < 1%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 106 mg
  • 35%
  • Sodium
  • 145 mg
  • 6%

Based on a 2,000 calorie diet

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The Devil's Own Deviled Eggs

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Fabienne's Black Olive and Curry Deviled Eggs