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READY IN 45 mins

Deviled Eggs with Zip

Read Reviews (17)

"I've taken these yummy deviled eggs to many events, and folks always enjoy them. They're just a little spicy! Adjust the proportions of the mustards and mayonnaise to taste. I sometimes add a hot Jamaican pepper if I really want to spice them up." — BONNIE1424

Ingredients Edit and Save

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All about Eggs

All about Paprika

Types of Salt

Original recipe makes 12 deviled eggs Change Servings

12 eggs
2 tablespoons mayonnaise
1 teaspoon Chinese hot prepared mustard

2 teaspoons yellow mustard
salt and pepper to taste
paprika, for garnish

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Directions

Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl, and mash together with mayonnaise, Chinese hot prepared mustard, yellow mustard, salt and pepper.
Fill the hollowed egg whites with the egg yolk mixture. Garnish with paprika. Chill in the refrigerator until serving.

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PREP 15 mins
COOK 30 mins
READY IN 45 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 05, 2007

Very good recipe just made a couple of changes. I doubled the hot mustard (my family loves hot and spicy foods) and added some dill. I am now in charge of making Deviled Eggs for EVERY function. Thanks for the wonderful recipe.

—KCreek

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Most Helpful Critical Review

Jan 25, 2004

Yuck! I hate to give a bad review but these were just awful and it was a shame to waste the eggs on this recipe. I threw out the entire thing as no one could even manage to get past the first bite.

—CHRISTY PALMER

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24 Ratings

Jan 25, 2004

love the hot mustard!

—phoebecat

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Jul 15, 2004

A winner! Everyone at my party loved them. They disappeared quickly.

—TPEBBLES

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Apr 08, 2005

This recipe certainly DOES have zip. I love that great taste and extra "kick" in these deviled eggs. Not recommended for those who wouldn't like the yellow mustard aftertaste in their mouth. Those who don't love the taste of yellow mustard might find these eggs a bit overwhelming.

—TheTwoHsuS

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Mar 12, 2008

I used more mayo than suggested and replaced the yellow mustard with dijon. The hot mustard gave these a great kick that we all loved. Thank you Bonnie!

—LINDA MCLEAN

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Apr 02, 2007

These were pretty good eggs! Everyone at my party seemed to enjoy them. I had to add more mayo to give them the creamy consistency that I like. I do wish I had added pickle relish, but this wass a nice change from my ordinary recipe for deviled eggs.

—MOLLE888

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Jun 14, 2008

I like things spicy, and was disappointed with these "devilish eggs." I made them again while ramping up the flavor ... I put everything into the yolk mix including Chinese mustard, boutique spicy mustard, jalapeno pepper juice, hot sauce, hot peppers, and a few powdered spices. This is a great recipe for experimenting with as I don't think anything can be done to make them too "zippy".

—Kristen

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Nutrition

Calories
88 kcal
4%

Carbohydrates
0.5 g
< 1%

Cholesterol
212 mg
71%

Fat
6.8 g
10%

Fiber
0 g
< 1%

Protein
6.3 g
13%

Sodium
89 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Deviled Eggs with Zip

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 88
** Calories from Fat: 61

% Daily Value *
** Total Fat 6.8g 10 %
** Saturated Fat 1.8g 9 %
** Cholesterol 212mg 71 %
** Sodium 89mg 4 %
** Potassium 68mg 2 %
** Total Carbohydrates 0.5g < 1 %
** Dietary Fiber 0g < 1 %
** Protein 6.3g 13 %
** Sugars 0.4g
** Vitamin A 5 %
** Vitamin C 0 %
** Calcium 3 %
** Iron 9 %
** Thiamin 3 %
** Niacin 11 %
** Vitamin B6 5 %
** Magnesium 2 %
** Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.