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Easy Spicy Deviled Eggs with Max's Hot Sauce: Perfect Party Appetizer

Easy Spicy Deviled Eggs with Max's Hot Sauce: Perfect Party Appetizer

Get ready to wow your friends and family with my Spicy Deviled Eggs recipe! It's the perfect way to spice up the table and give a classic holiday dish a new bold flavor.  Whether you're laying out a picnic spread or hosting a small party for Easter, these Deviled Eggs are the perfect touch. I love seeing the surprised expressions when people taste this unforgettable Deviled Egg recipe for the first time. So, roll up your sleeves, and let's add some zing to your appetizer game with this simple easy recipe.

Spicy Deviled Eggs

 

Servings: 4

 

Ingredients:

  • 8 Large Eggs
  • ⅓ Cup Mayo (69 g)
  • 2 tsp Dijon Mustard (10 g)
  • 2 tsp Max’s Hot Sauce (10 g)
  • ½ tsp Kosher Salt
  • ½ tsp Garlic Powder
  • Dash of Chipotle Powder

Boiling Eggs:

  1. Gently place your eggs in a medium-sized pot to avoid any cracks.
  2. Fill the pot with enough water to cover the eggs, adding a splash of vinegar. This little trick helps with peeling later on.
  3. Heat the pot until the water reaches a rolling boil. At this point, switch off the heat and cover the pot with a lid to let the eggs cook gently in the hot water.
  4. Set your timer for 15 minutes. This duration is perfect for ensuring your eggs are cooked just right – firm yet tender.
  5. After the time is up, replace the hot water with cold water and add some ice. This stops the cooking process and makes the eggs easier to handle.
  6. After letting the eggs chill for 5 minutes, tap each one lightly to crack the shell and peel under a stream of cold running water. This method ensures the shell comes off smoothly, leaving you with beautifully intact boiled eggs.

Egg Yolk Filling:

  1. Start with a medium-sized bowl.
  2. Carefully slice your hard boiled eggs in half and scoop out the yolks into the bowl. This is the base of your rich and creamy filling.
  3. To the yolks, add the measured amounts of Mayo, Dijon Mustard, Max’s Hot Sauce, Kosher Salt, and Garlic Powder.
  4. Gently whisk the mixture until it transforms into a smooth, creamy paste.
  5. Don't forget to give your filling a quick taste test. Adjust any ingredients if necessary to ensure your filling is just right.

Assembly:

  1. Choose your favorite serving dish and arrange the egg white halves with the hollow side facing upward.
  2. With a spoon or a piping bag for extra precision, evenly distribute the spicy egg yolk filling into each egg white cavity.
  3. Lightly sprinkle each deviled egg with Chipotle Powder. This not only enhances the flavor but also adds a visually appealing contrast.
  4. Your Spicy Deviled Eggs are now ready, serve them immediately to your guests, or refrigerate them for 3-4 days. 

 

*Notes

  • Max’s Hot Sauce Magic: I swear by Max’s Hot Sauce for this recipe. A blend of Chipotle and Carolina Reaper Hot Sauce strikes the perfect balance between heat and flavor. Of course, feel free to experiment with different Max’s sauces to find your ideal combo.
  • Salt Swap: No Kosher Salt? No worries. A simple substitution with ¼ teaspoon of Sea Salt works just as well.
  • Heat Adjustment: I like my deviled eggs with a bit of a kick. If you're like me, adding ¼ tsp of Cayenne Powder to the Egg Yolk Filling elevates the spice level just right. Adjust according to your heat preference.
  • Calorie-Conscious Option: Watching your calories? Substitute the regular Mayo with Light Mayo. It keeps the Deviled Eggs lighter and guilt-free without compromising on the creamy texture.
  • Mustard Varieties: While Dijon mustard adds an iconic tang, feel free to swap it with your favorite mustard. I've found that both yellow and brown mustard are equally delicious in this recipe.

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