Name: Devilish Eggs Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 12 Large Eggs; 1/2 cup Mayonnaise; 2 teaspoons Dijon Mustard; 2 teaspoons Hot Sauce; 2 tablespoons Pickle Juice; Salt and Pepper, to taste

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Introduction

Devilish Eggs are a spicy twist on the classic deviled eggs, perfectly creamy with a kick from hot sauce and tangy pickle juice. They make a crowd-pleasing appetizer that’s easy to prepare for any occasion.

The image shows a clear plastic tray holding 16 deviled egg halves. Each deviled egg has a smooth, white outer egg white layer as the base, filled with a thick, light yellow creamy yolk mixture on top. Small green herbs are placed as garnish on each yolk dollop, adding a fresh touch. Light black pepper specks are also visible on the yellow filling. A woman's hand is holding the tray, and the background includes a white marbled texture along with part of a person wearing a dark clothing with pink and orange flamingo patterns. The photo was taken with an iphone --ar 4:5 --v 7

Ingredients

12 large eggs
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons hot sauce
2 tablespoons pickle juice
Salt and pepper, to taste

Instructions

Step 1: Place the eggs gently in a large pot and cover them with water, making sure the water is at least an inch above the eggs.
Step 2: Bring the water to a boil, then turn off the heat and let the eggs sit uncovered for 12 minutes.
Step 3: Drain the hot water and fill the pot with ice water. Let the eggs chill for at least 5 minutes to make peeling easier.
Step 4: Peel the eggs and discard the shells carefully.
Step 5: Slice each egg in half and gently remove the yolks, placing them in a food processor.
Step 6: Process the yolks for about 20 seconds until smooth and creamy.
Step 7: In a bowl, mix the smooth yolks with mayonnaise, Dijon mustard, hot sauce, and pickle juice. Season with salt and pepper to taste.
Step 8: Transfer the yolk mixture to a pastry bag or a resealable plastic bag with the tip cut off.
Step 9: Pipe the filling evenly into the egg white halves, creating a neat and attractive presentation.

Tips & Variations

Use smoked paprika or a sprinkle of cayenne pepper on top for an extra smoky or spicy finish.
Substitute pickle juice with lemon juice if you prefer a citrusy tang.
For a creamier texture, add a teaspoon of sour cream or Greek yogurt to the yolk mixture.

Storage

Store the prepared Devilish Eggs covered in an airtight container in the refrigerator for up to 2 days. Refrain from piping the filling too far in advance, as the eggs are best served fresh. Before serving, let them sit at room temperature for about 10 minutes for the best flavor.

How to Serve

The image shows a clear plastic tray holding 18 deviled eggs arranged in three rows. Each egg half has a smooth white egg white base, filled with a light yellow, creamy, whipped yolk mixture that is slightly swirled on top. Small green chive pieces garnish each dollop, adding a fresh contrast. There are little black pepper specks sprinkled on some eggs for seasoning. A woman's hand is holding the tray, and she wears a dark blue outfit with a pink flamingo pattern. The background is softly blurred, with some wooden elements visible behind. The entire scene is set against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I boil the eggs ahead of time?

Yes, you can hard boil the eggs up to two days in advance. Keep them refrigerated and peeled just before filling to maintain freshness.

What if I don’t have a food processor?

You can mash the yolks thoroughly with a fork or potato masher until smooth. It may require a bit more effort, but the mixture will still be delicious.