Spicy Deviled Eggs

Spicy Deviled Eggs will spice up your party! Our favourite potluck appetiser boasts perfectly boiled eggs, a creamy and velvety yolk filling with gherkins, and a smoky element to enhance its festiveness. 

– 12 large eggs  – ⅓ cup mayonnaise – 1 tablespoon butter  – 1 teaspoons yellow mustard – 2 teaspoons Dijon mustard – 2 teaspoons dill or regular pickle – 1 teaspoon sugar – ½ teaspoon hot sauce such as Frank’ – ⅛ teaspoon salt – ⅛ teaspoon black pepper



After halving the eggs, extract the yolks. Put them in a big bowl and mash them until they are nearly smooth. 

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Include pickles, mayonnaise, butter, mustards, salt, black pepper, sugar, and hot sauce in the mixture then mix it together.  

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To achieve a creamier texture, you can use a low-speed electric hand mixer to beat the mixture instead of just using a fork.  

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After adding more salt or pepper, taste and adjust. Fill a piping bag or regular ziplock bag with the whipped egg yolk mixture, then snip off a tiny corner.  

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After creating a serving platter, stuff each egg half to the brim with filling. 

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Serve with sliced green onions, crispy bacon, extra gherkins, or paprika powder as a garnish.  

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Additionally, just before serving, we like to drizzle some extra hot sauce on top. Quickly serve. 

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