Spicy Deviled Eggs

Perfectly boiled eggs, a creamy and velvety yolk filling with gherkins, and a smoky element make this festive appetizer our favorite potluck appetizer. 

– 12 large eggs peeled hard boiled egg – ⅓ cup mayonnaise – 1 tablespoon butter melted and cooled – 1 teaspoons yellow mustard – 2 teaspoons Dijon mustard – 2 teaspoons dill or regular pickles gherkins, finely diced – 1 teaspoon sugar – ½ teaspoon hot sauce such as Frank’ – ⅛ teaspoon salt – ⅛ teaspoon black pepper – Sweet or smoked paprika for garnish



After halving the eggs, extract the yolks. Put them in a big bowl and mash them until they are nearly smooth. 

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Add the pickles, hot sauce, sugar, mustards, butter, mayonnaise, and black pepper. 

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Blend each component until thoroughly mixed. For a creamier texture, I just use a fork for this.

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The mixture can be beaten using a hand mixer that is electric and set to a low speed speed. 

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Spoon the light egg yolk mixture into a piping bag or a plain ziplock bag, then snip off a tiny corner of the bag. 

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Once each egg half has the proper amount of filling inside, place it on a serving platter. 

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Add some crispy bacon, sliced green onions, sliced gherkins, or paprika powder as garnish. 

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Just before serving, we also like to drizzle some extra hot sauce on top. Serve immediately.

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