Fiery Devilled Eggs

    (80)
    35 min

    These make the most fantastic party food. The yolks of boiled eggs are scooped out, mixed with mustard, mayonnaise and hot pepper sauce, then piped back into the egg whites.


    61 people made this

    Ingredients
    Serves: 24 

    • 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
    • 75g black olives, drained and cut in half horizontally

    Method
    Prep:10min  ›  Cook:5min  ›  Extra time:20min chilling  ›  Ready in:35min 

    1. Place eggs in a saucepan with a lid, pour in water to cover, bring to the 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.
    2. Cut each egg in half lengthways, 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.
    3. 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 centre of each. Refrigerate until chilled, 20 to 30 minutes and serve cold.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (80)

    Reviews in English (59)

    by
    45

    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.  -  22 May 2010  (Review from Allrecipes US | Canada)

    by
    42

    Very delicious! I did use tad less mustard and added tad more mayo just because we like creamier i guess. It is a keeper in my recipe box. Hint for those struggling on peeling eggs. Once they are done, put in cold water for about 2 minutes, then crack each egg softly, one crack each side or each end, and let soak in cold water for an hour, when you go to peel, it practically falls off for you.  -  04 Aug 2011  (Review from Allrecipes US | Canada)

    by
    28

    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...  -  25 Apr 2011  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate