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Spicy Deviled Eggs

Spicy deviled eggs are filled with a smooth, creamy yolk mixture brightened with Dijon mustard and hot sauce. A sprinkle of paprika finishes these chilled, cayenne-seasoned bites.
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Prep Time 10 minutes
Cook Time 12 minutes
cooling and chilling 25 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

For the eggs
  • 6 eggs large
For the filling
  • 0.25 cup mayonnaise
  • 1 tsp Dijon mustard
  • 2 tsp hot sauce
  • 0.25 tsp cayenne pepper
  • 0.13 tsp salt fine
  • 0.13 tsp black pepper
  • 0.13 tsp paprika

Equipment

  • 1 3-quart saucepan

Method
 

Cook and prepare the eggs
  1. Place the eggs in a 3-quart saucepan in a single layer and cover with cold water by 1 inch.
  2. Bring the water to a full boil over high heat.
  3. Turn off the heat and cover the pan.
  4. Let the eggs stand for 12 minutes.
  5. Transfer the eggs to a bowl of ice water for 5 minutes.
  6. Peel and halve the eggs lengthwise, then place the yolks in a medium bowl and arrange the whites on a serving plate.
Make the filling and assemble
  1. Mash the yolks with the mayonnaise, Dijon mustard, hot sauce, cayenne pepper, fine salt, and black pepper until smooth.
  2. Spoon or pipe the filling into the egg white halves, then sprinkle with paprika.
  3. Cover and refrigerate for at least 20 minutes before serving.

Notes

For neat halves, wipe the knife between cuts. Refrigerate covered for up to 2 days; freezing is not recommended. For a lighter filling, replace some of the mayonnaise with plain Greek yogurt.