How to Make Spicy Devilled Eggs
Devilled eggs make a wonderful snack or you can enjoy them with a salad or appetiser. You will need hard-boiled eggs to make these devilled eggs, so simmer them in water for 12 minutes and let them cool down.
For the filling, we are using mayonnaise, milk and seasonings. Use your own judgment as to quantities, especially when adding the hot sauce. Taste the filling mixture before filling the egg whites with it.
Some people like to use half mayonnaise and half sour cream, or half mayonnaise and half creamy salad dressing instead of just mayonnaise, while others prefer to swap the chives for minced green onion, or swap the paprika for cayenne pepper.
You can go ahead and make any of those changes if you want. Serve these on a bed of lettuce leaves and offer napkins because these can be messy if people are having them as finger food.
Photo by Larry, on Flickr
- hard boiled eggs – 12
- mayonnaise – 125 ml
- milk – 2 tablespoons
- mustard powder – 1/2 teaspoon
- dried parsley flakes – 1 teaspoon
- salt – 1/4 teaspoon
- garlic powder – 1/8 teaspoon
- paprika – 1/4 teaspoon
- black pepper – 1/8 teaspoon
- dried chives – 1/2 teaspoon
- dried dill – 1/8 teaspoon
- hot sauce – to taste
- spring onion and/or parsley leaves – for garnish (optional)
- Slice the eggs lengthwise in half and put the yolks in a jug.
- Mash the mayonnaise, milk, mustard, parsley, salt, garlic, paprika, pepper, chives, and dill with the yolks.
- Add hot sauce, to taste.
- Pipe or spoon the egg mixture into the egg white halves.
- Sprinkle with paprika.
- Garnish each one with the green part of a spring onion or a parsley leaf, if liked.
- At this point, you can either serve them right away or wrap the plate in plastic wrap and keep them in the fridge for up to 6 hours.