Fiery Deviled Eggs

Fiery Deviled Eggs elevate your appetizer game with a vegetarian treat that packs a punch! Combining the richness of mayonnaise with the tang of Dijon mustard and a kick from hot pepper sauce, these American-style deviled eggs are perfect for parties or gatherings.

With their bold flavor profile, these eggs are versatile enough to shine at any event, whether served as a snack or a festive starter. You can easily find this recipe in your easyChef Pro cookbook, along with many other delicious options. Plus, our shopping list feature ensures you get the best price per serving for your ingredients.

Get ready to impress your guests with these Fiery Deviled Eggs—perfect for your next meal prep!

Recipe Collection: Appetizer

Serving Size: 24

Cooking Time: 35 minutes

Overview

These Spicy Deviled Eggs are a hit at any gathering, offering a unique flavor that combines the creaminess of mayonnaise with the tang of Dijon mustard and a hint of heat from hot pepper sauce. Perfect for parties or as a festive appetizer, these deviled eggs are sure to be a crowd-pleaser.

Diet Type

Vegetarian

Allergies

Eggs, Mustard

Cuisine

American

Ingredients

• 12 Whole eggs, peeled
• 1.5 Tablespoons (tbsp) Dijon mustard
• 1.5 Tablespoons (tbsp) mayonnaise
• 0.5 Teaspoons (tsp) Worcestershire sauce
• 0.5 Teaspoons (tsp) hot pepper sauce
• 1 Pinch salt, to taste
• 1 Pinch black pepper, to taste
• 0.25 Teaspoons (tsp) ground paprika, for dusting
• 1 6 Ounces (oz) can black olives, drained

Steps

1. Place the eggs in a saucepan and cover them with water. Bring to a boil, then remove from heat. Cover and let stand for 10 to 12 minutes. Remove the eggs from hot water and let them cool. Peel the eggs.
2. Cut each egg in half lengthwise. Remove the yolks and place them in a bowl. Add the Dijon mustard, mayonnaise, Worcestershire sauce, hot pepper sauce, and a pinch of salt and black 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.
4. Dust each egg with a pinch of paprika and place an olive half, round side up, in the center of each.
5. Refrigerate until chilled, about 20 to 30 minutes, and serve cold.

Recipe Tip: For a Halloween twist, place a black olive "eyeball" in the center of each egg and sprinkle with paprika for a bloodshot look. Enjoy these fun and delicious treats!