Description
A flavorful twist on classic deviled eggs with a spicy kick, perfect for elevating your appetizer game.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon hot sauce (adjust to taste)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons finely chopped green onions
- 1 tablespoon finely chopped fresh parsley
Instructions
- Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let it sit for 12 minutes.
- After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes. This will make peeling easier.
- Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
- Mash the yolks with a fork and add the mayonnaise, Dijon mustard, hot sauce, smoked paprika, garlic powder, salt, and pepper. Mix until smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg whites.
- Garnish each deviled egg with chopped green onions and parsley.
- Chill in the refrigerator for at least 30 minutes before serving for the best flavor.
Notes
- For a twist, try adding crumbled bacon to the yolk mixture for a smoky flavor.
- You can also substitute the hot sauce with sriracha for a different heat profile.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 120
- Sugar: 0g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg