Appetizers

Fiery Deviled Eggs

Posted by iavogoodmeal on

This recipe is one of Karthik’s specialties that always make an appearance around the holidays as an appetizer. For the longest time, he wouldn’t even share the recipe with me (his wife!), so I slowly started loitering around when he would make these to see what went in. The ingredient list might seem long for something as simple as Deviled Eggs, but trust me – it all works together. The creaminess of the dressing, the tartness of the mustard and the spicy kick of paprika and hot sauce! 

We haven’t provided measurements of the ingredients on purpose – it really depends on taste preferences. I usually start with about 2 tsp of the sauces and 1 tsp of spices for 8 eggs and then adjust up while tasting because come on, isn’t taste testing the best part of cooking? 

Tips & Tricks

  • If you like a hint of sweetness in your Deviled Eggs, you can add a teaspoon of sweet relish to the recipe – we’ve done it a few times and love it! 
  • If Ranch/1000 Island Dressing is not your thing, feel free to leave it out. You may need to add an additional teaspoon of either sriracha mayo or plain mayo to get the creamy texture 
  • We typically like to discard one out of every four yolks to avoid an overly eggy flavor 

Recipe Information

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Yield: 3-4 servings

Ingredients

  • 6-12 Hard Boiled Eggs
  • Sriracha Mayo
  • Ranch or 1000 Island Dressing
  • Yellow Mustard
  • Paprika or smoked paprika
  • Cayenne Pepper
  • Garlic Powder
  • Salt/Pepper
  • Hot Sauce of choice (we’ve used Sriracha, Tabasco – and sometimes our homemade blend)

Directions

  1. Bring water to boil and cook eggs for ~15 min on medium heat 
  2. Peel and slice hard boiled eggs lengthwise and collect yolks in a mixing bowl
  3. Mash the egg yolks and add above ingredients to your liking – we purposely haven’t included proportions so have fun with the flavors! 
  4. Combine the ingredients, making sure there are no clumps
  5. Spoon mixture into a piping or ziplock bag and cut the tip of the bag for piping.
  6. Arrange eggs on a platter and fill each egg with about a tablespoon of mixture
  7. Top with a sprinkle of additional smoked paprika or a little chopped cilantro
  8. Serve immediately or chill for serving later