Description
Nashville Hot Deviled Eggs are a spicy twist on the classic appetizer, featuring creamy yolk filling blended with tangy mayonnaise, mustard, and smoked paprika, topped with a buttery, cayenne-spiced Nashville hot sauce drizzle for that perfect kick of heat and Southern flavor.
Ingredients
Scale
Eggs & Filling
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 tablespoon pickle juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt to taste
Nashville Hot Sauce
- 2 tablespoons butter
- 1 tablespoon cayenne pepper
- 1 teaspoon brown sugar
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
Instructions
- Hard Boil the Eggs: Place the eggs in a saucepan and cover them with water. Bring to a rolling boil, then turn off the heat, cover the saucepan, and let the eggs sit for 10 minutes to cook through.
- Cool and Peel: Transfer the eggs to an ice bath immediately to stop cooking and cool completely. Once cool, peel the eggs carefully and slice them in half lengthwise.
- Prepare the Filling: Remove the yolks from the egg halves and place them in a bowl. Mash the yolks with mayonnaise, mustard, pickle juice, garlic powder, smoked paprika, and salt until the mixture is smooth and creamy.
- Fill the Egg Whites: Spoon or pipe the creamy yolk mixture back into the hollowed egg white halves, ensuring each is generously filled.
- Make the Nashville Hot Sauce: In a small saucepan over low heat, melt the butter. Stir in the cayenne pepper, brown sugar, chili powder, paprika, and black pepper until fully combined and warmed through.
- Drizzle and Serve: Remove the hot sauce from heat and lightly drizzle over each deviled egg just before serving to add a spicy, buttery glaze.
Notes
- Adjust the cayenne pepper quantity to control the heat level according to your preference.
- Garnish with sliced pickles or fresh chives for an added burst of flavor and attractive presentation.
- Serve immediately after adding the sauce for the best taste and texture.
