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.
Ingredients
Scale
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
Instructions
- Boil the eggs: Place 12 large eggs gently into a large pot and cover them with water at least an inch above the eggs.
- 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.
- 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.
- Peel the eggs: Remove the eggs from the ice water and carefully peel off the shells.
- Separate yolks: Cut the peeled eggs in half lengthwise and gently remove the yolks, placing them into a food processor.
- Process the yolks: Blend the yolks in the food processor for about 20 seconds or until they become smooth and creamy.
- 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.
- 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
