Zesty Spicy Bayou Deviled Eggs A Bold Twist on Tradition
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Author:souzanfood
Total Time:27 minutes
Yield:12 servings 1x
Description
Experience a bold twist on tradition with Zesty Spicy Bayou Deviled Eggs Perfect for parties these bites pack a delicious spicy punch
Ingredients
Scale
6 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon hot sauce
1/2 teaspoon smoked paprika
Salt and pepper to taste
Chopped jalapeños (optional)
Crumbled bacon (optional)
Cilantro or green onions (optional)
Extra smoked paprika (for garnish)
Chopped parsley or chives (for garnish)
Red pepper flakes (for garnish)
Instructions
Boil the Eggs: Place the eggs in a pot and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, turn off the heat, and let the eggs sit for about 12 minutes.
Ice Bath: After the time is up, transfer the eggs to an ice bath to stop cooking. Let them cool for at least 5 minutes.
Peel the Eggs: Once cooled, gently tap the eggs on the counter to crack the shell and peel under running water for easier removal.
Prepare the Filling: Slice the eggs in half lengthwise and remove the yolks. In a bowl, mash the yolks with mayonnaise, Dijon mustard, hot sauce, smoked paprika, salt, and pepper until smooth.
Fill the Egg Whites: Spoon or pipe the yolk mixture back into the egg white halves.
Garnish: Top the filled eggs with your choice of garnishes before serving.
