Devilish Eggs Recipe

Introduction

Devilish Eggs are a spicy twist on the classic deviled eggs, perfect for parties or a flavorful snack. This recipe balances creamy yolks with zingy mustard, hot sauce, and tangy pickle juice for an irresistible bite.

Ingredients

• 12 Large Eggs
• 1/2 cup Mayonnaise
• 2 teaspoons Dijon Mustard
• 2 teaspoons Hot Sauce
• 2 tablespoons Pickle Juice

Instructions

1. Step 1: Place the eggs gently into a large pot and cover them with water, ensuring there is at least an inch of water above the eggs.
2. Step 2: Bring the water to a boil. Once boiling, turn off the heat and let the eggs sit uncovered for 12 minutes to cook through.
3. Step 3: Drain the hot water, then fill the pot with ice water to cool the eggs quickly and make peeling easier. Let them sit for at least 5 minutes.
4. Step 4: Peel the eggs and discard the shells carefully.
5. Step 5: Slice the eggs in half lengthwise and gently remove the yolks, placing them into a food processor.
6. Step 6: Process the yolks for about 20 seconds until smooth and creamy.
7. Step 7: In a bowl, mix the processed yolks with mayonnaise, Dijon mustard, hot sauce, and pickle juice. Add salt and pepper to taste.
8. Step 8: Transfer the yolk mixture to a pastry bag or a zip-top bag with a small corner cut off.
9. Step 9: Pipe the yolk mixture evenly into the egg white halves and serve.

Tips & Variations

• Use smoked paprika instead of or along with hot sauce for a smoky flavor.
• For a milder version, reduce the hot sauce or substitute with a pinch of cayenne pepper.
• Chilling the eggs thoroughly before peeling ensures cleaner halves and easier handling.
• You can add finely chopped pickles or chives to the yolk mixture for extra texture and flavor.

Storage

Store Devilish Eggs in an airtight container in the refrigerator for up to 2 days. For best results, prepare the yolk filling separately and assemble just before serving to keep the whites firm. Reheat is not recommended as they are best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Devilish Eggs ahead of time?

Yes, you can prepare the yolk mixture and boil the eggs a day in advance. Keep the filling and whites separate until serving to maintain texture and freshness.

What if I don’t have a food processor?

You can mash the yolks by hand with a fork, then whisk in the mayonnaise, mustard, hot sauce, and pickle juice until smooth and well combined.

Devilish Eggs Recipe

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★★★★★

4.7 from 103 reviews

• Author: Sophie
• Total Time: 37 minutes
• Yield: 24 deviled egg halves 1x

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Description

Devilish Eggs are a classic appetizer featuring hard-boiled eggs filled with a creamy, tangy, and slightly spicy yolk mixture. This recipe combines mayonnaise, Dijon mustard, hot sauce, and pickle juice for a flavorful twist on traditional deviled eggs, perfect for parties or snacks.

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Ingredients

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Eggs

• 12 Large Eggs

Filling

• 1/2 cup Mayonnaise
• 2 teaspoons Dijon Mustard
• 2 teaspoons Hot Sauce
• 2 tablespoons Pickle Juice
• Salt, to taste
• Black Pepper, to taste

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Instructions

1. Boil the eggs: Place 12 large eggs gently into a large pot and cover them with water at least an inch above the eggs.
2. Cook the eggs: Heat the water until it reaches a rolling boil, then turn off the heat. Let the eggs sit uncovered in the hot water for 12 minutes to cook completely.
3. Cool the eggs: Drain the hot water and fill the pot with ice and cold water for at least 5 minutes to stop the cooking process and make peeling easier.
4. Peel the eggs: Remove the eggs from the ice water and carefully peel off the shells.
5. Separate yolks: Cut the peeled eggs in half lengthwise and gently remove the yolks, placing them into a food processor.
6. Process the yolks: Blend the yolks in the food processor for about 20 seconds or until they become smooth and creamy.
7. Mix the filling: In a bowl, combine the smooth yolks with 1/2 cup mayonnaise, 2 teaspoons Dijon mustard, 2 teaspoons hot sauce, and 2 tablespoons pickle juice. Season with salt and pepper to taste. Mix thoroughly until the filling is smooth and evenly combined.
8. Fill the egg whites: Transfer the yolk mixture into a pastry bag or a resealable plastic bag with the tip cut off, and pipe the mixture evenly into the hollowed-out egg whites.

Notes

• You can adjust the hot sauce amount for your preferred spice level.
• Use fresh eggs for easier peeling; slightly older eggs can be harder to peel cleanly.
• Refrigerate the deviled eggs for at least 30 minutes before serving to let flavors meld and to serve chilled.
• For added texture and garnish, consider sprinkling paprika or chopped chives on top before serving.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Appetizer
• Method: Boiling
• Cuisine: American

Keywords: deviled eggs, appetizer, party food, egg recipe, easy appetizer, classic deviled eggs, creamy filling