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It’s not a holiday around here without deviled eggs. We make them at Thanksgiving, we make them at Easter, and we make them at Christmas. They’re always your plain, boring deviled eggs appetizer, though. Sandwich spread, eggs, and paprika, the end. Not very devilish. This time, I wanted to enhance the flavor of our normal holiday party recipes with Tabasco.
Get your pitchforks ready for Devilish Deviled Eggs.
Now, don’t let the name scare you. I actually don’t like a lot of heat in my food. I’m a bit of a wimp to be honest with you. Or, more an angel than a devil. That’s what I like everyone to believe, anyway. Sometimes, though, you just need a little kick to get your dinner guests’ attention.
I don’t have to worry about it being too much for my kids as they’re a lot braver than I when it comes to food. They love deviled eggs any way they come, though, especially these as you can see from the happy face and thumbs up. But I wanted to suit these Devilish Deviled Eggs to everyone’s tastes.
Knowing that I wanted to make a mix of flavor levels for all invited, I picked up bottles of Tabasco in 3 of their flavors while at Walmart. There’s Tabasco Original Red, Green Jalapeño, and Chipotle, each great for incorporating in memorable and delicious party food.
To be honest, I didn’t even know they had more flavors beyond their original. There’s a whole new world of Tabasco out there, though. This was a nice surprise.
As it turns out, my personal favorite is the Chipotle. It has a smokier, deeper taste that I preferred and worked so well in my Devilish Deviled Eggs to add a kick of flavor without being overpowering. I actually used all 3 Tabasco sauces in this recipe, however, separating the filling into 3 bowls and adding just a ¼ teaspoon to each per dozen eggs.
It tastes good to be a little devilish. No pitchforks are actually required.
- 12 eggs
- 4 tbsp mayonnaise
- 2 tsp mustard
- 2 tsp sweet pickle relish
- ¼ tsp Tabasco Original, Green Jalapeño, and Chipotle flavors
- salt & pepper
- sprinkle of Paprika
- Add single layer of eggs to pan and cover with cold water. Heat on medium until boiling, then cover and turn off stove. Let sit for 12 minutes before removing eggs. Cool completely.
- Crack and peel eggs. Cut a small portion of the end off each side of the eggs so they'll sit more steadily. Cut in half and remove yolks to bowl.
- Add mayo, mustard, relish and salt & pepper to taste. Mix until well combined.
- Separate mixture into 3 separate bowls and add ¼ tsp of Tabasco Original to one bowl, ¼ tsp Chipotle another bowl, and ¼ tsp. Green Jalapeño the other. Mix well. Taste and add more if desired.
- Using a teaspoon, fill each egg with the mixtures. You should have an equal number of eggs filled with each of the Tabasco sauce mixtures.
- Sprinkle with Paprika.