READY IN 35 mins

Spicy Deviled Eggs

Read Reviews (30)

"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!" — karlyz

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.

Kitchen-Friendly View

PREP 10 mins
COOK 5 mins
READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review

May 24, 2010

My husband loves deviled eggs and this recipe was a nice departure from my usual "go to" recipe. I used a little less dijon and a little more mayo. I also had some smoked paprika on hand so I used that to dust them with - I never decorate them with olives so I left them off. My grandmother sometimes used olives, but when she did she always used the green ones stuffed with pimento.

—Jillian

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Most Helpful Critical Review

Oct 18, 2010

Yes, WAY too salty! I had to add more pepper and Tabasco sauce to try to even it out. They still weren't that great.

—SizzleCakes

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41 Ratings

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Apr 25, 2011

Thought these were great - added just a couple of items: finely minced green onion - just a bit and a little dried mustard....... a little extra mayo too but that's just a personal preference...

—Susie

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Sep 07, 2010

I followed the recipe exactly and had to add more Mayo than called for, about 2x's more. Especially like the Dijon mustard and hot sauce addition. Flavor was great. Will make again.

—CAROLE

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Feb 15, 2011

I surprised my husband by making these tonight. Oh my goodness...they were so good! I halved the recipe and only made 6 eggs worth...my husband and I ate them all within 5 minutes. This is a keeper for sure. The only thing I did different was add just a little more of the mayo, and omitted the olives. Great recipe, will use again and again!

—DAISYTAZZY

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Jan 26, 2010

Delish! I actually switched the dijon mustard for regular yellow mustard to really bring that tang. I also used Frank's Red Hot to spice these little guys up (rather than say Tabasco)and the zip was perfect. Thanks.. we all loved them :)

—Myah

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Oct 18, 2010

Very good -- I added a little extra mayo and also chopped up pickles.

—rfornelli

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May 24, 2010

I thought my husband loved deviled eggs until I made these for him. He was astonished! The only problem is, I have to start making them more often now!

—Alison

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Nutrition

Calories
51 kcal
3%

Carbohydrates
0.9 g
< 1%

Cholesterol
106 mg
35%

Fat
3.9 g
6%

Fiber
0.2 g
< 1%

Protein
3.2 g
6%

Sodium
145 mg
6%

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

Nutritional Information

Spicy Deviled Eggs

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 51
Calories from Fat: 35

% Daily Value *
Total Fat 3.9g 6 %
Saturated Fat 1g 5 %
Cholesterol 106mg 35 %
Sodium 145mg 6 %
** Potassium 36mg 1 %
Total Carbohydrates 0.9g < 1 %
Dietary Fiber 0.2g < 1 %
Protein 3.2g 6 %
Sugars 0.2g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 2 %
Iron 7 %
** Thiamin 2 %
** Niacin 5 %
** Vitamin B6 3 %
** Magnesium 1 %
** Folate 7 %

* 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.