Zesty Heat Deviled Delights
These deviled eggs pack a zesty punch with a hint of heat, making them the perfect bite-sized appetizer for gatherings and parties.
Equipment
- Saucepan
- Mixing Bowl
- Piping Bag or Spoon
Ingredients
Deviled Egg Mixture
- 6 large eggs hard-boiled and peeled
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon hot sauce or to taste
- 1/2 teaspoon white vinegar
- 1/8 teaspoon salt or to taste
- 1 tablespoon chives chopped (plus extra for garnish)
Topping
- paprika or smoked paprika for garnish
- extra hot sauce optional, for drizzle
Instructions
- Cut the hard-boiled eggs in half lengthwise. Gently remove the yolks and place them in a mixing bowl.
- Mash the yolks with a fork, then mix in mayonnaise, mustard, hot sauce, vinegar, salt, and chopped chives until smooth.
- Using a spoon or piping bag, fill each egg white half with the yolk mixture.
- Sprinkle with paprika and garnish with extra chives or a few drops of hot sauce. Serve chilled.
Notes
Adjust hot sauce to your spice preference. These can be made a day ahead and refrigerated until ready to serve.