Spicy Deviled Eggs Recipe with TABASCO® Original Red

This is a standard deviled eggs recipe with one change: a dash of TABASCO® Original Red Sauce in the yolk filling. It is not there to make them hot. The vinegar in the sauce cuts the richness of the mayonnaise and yolk, which is the thing that usually makes the third one hard to finish.

Six ingredients, about 25 minutes, and no technique to speak of. (If you grew up calling them devilled eggs, same recipe.)

Ingredients

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1/2 tsp TABASCO® Original Red Sauce, plus more to taste
• 1 tsp white wine vinegar or lemon juice
• pinch of salt
• paprika or smoked paprika, to garnish
• snipped chives, to garnish

Preparation

1. Put the eggs in a saucepan, cover with cold water and bring to a boil. Simmer for 10 minutes, then drain and cool in iced water before peeling.
2. Halve the eggs lengthwise and scoop the yolks into a bowl. Keep the whites intact.
3. Mash the yolks with the mayonnaise, mustard, TABASCO® Original Red, vinegar and a pinch of salt until smooth. Taste it and add more TABASCO® if it needs it.
4. Spoon or pipe the filling back into the whites.
5. Dust with paprika, add the chives, and put one more drop of TABASCO® on each. Chill until you serve them.

Notes

For a tidier tray, put the filling in a piping bag, or a freezer bag with a corner cut off. Spooning works but looks like spooning.

Original Red keeps these mild enough for everyone. If you want a version for the people who ask for something hotter, put a single drop of Scorpion Sauce on half the tray and tell them which half.

TABASCO® Original Red Sauce is the one to use here, and the rest of the range is in the shop.

Keep reading

• Pizza dip for the same table
• Ten things to cook with TABASCO®
• How hot each TABASCO® sauce actually is