A touch of heat not only makes these deviled eggs delicious, but also perfect to style as little pumpkins.
- 12 large eggs
- 1/4 cup mayonnaise
- 1 Tbsp fresh lemon juice
- 1/2 tsp Dijon mustard
- 1 tsp hot sauce
- 1 tsp paprika (more for dusting)
- salt and pepper
- chives and sage leaves, for garnish
- Place cold eggs in a single layer in a saucepan. Cover with at least 1 inch (2.5 cm) cold water over top of the eggs.
- Cover saucepan and bring quickly to a boil over a high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 12 minutes (large eggs).
- Drain water and immediately run cold water over eggs until cooled.
- Gently crack shells and peel the eggs.
- Cut eggs in half, lengthwise. Using a teaspoon (or smaller) scoop out the yolks and put them in a mixing bowl. Set the whites aside.
- Add into the mixing bowl: mayonnaise, lemon juice, Dijon mustard, hot sauce, paprika, salt and pepper. Use a fork or hand mixer to blend until most of the lumps are gone.
- Using a piping bag and large open star piping nozzle, distribute the mixture among the egg whites.
- Dust paprika over the egg yolks. Garnish with a small piece of chive or small sage leaves.
There are so many variations of deviled eggs to try. Feeling adventurous? You can add pumpkin to the mix! For a delicious flavour combination, skip the hot sauce and Dijon, instead add three tablespoons of pumpkin puree and 1 slice of crumbled cooked bacon. You can also try these yummy combos: tomato and chives, jalapeño and cheddar cheese, shrimp and garlic, avocado and salsa.
- Category: appetizer
Keywords: deviled eggs, eggs, appetizer