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Spicy Deviled Eggs

By: karlyz

"I made these for a holiday party, and have been asked to make them over and over again ever since. I've been told they have a good unique flavor to them. Hope you enjoy them as much as my friends and family!"

Rate/Review | Read Reviews (28)

Prep Time:
10 Min

Cook Time:
5 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 24 deviled egg halves

Ingredients

12 eggs
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons mayonnaise
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce, or to taste
1 pinch salt and black pepper
1/4 teaspoon ground paprika, for dusting (divided)
1 (6 ounce) can black olives, drained and cut in half horizontally

Directions

Place eggs in a saucepan with a lid, pour in water to cover, bring to a boil, and remove from the heat. Cover and let stand for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel the eggs.
Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mustard, mayonnaise, Worcestershire sauce, hot pepper sauce, and salt and pepper. Mash the yolks, and stir the mixture until smooth and thoroughly combined.
Fill each egg half with the deviled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut off. Dust each egg with a pinch of paprika, and place an olive half, round side up, in the center of each. Refrigerate until chilled, 20 to 30 minutes, and serve cold.