Kick it up a notch with these spicy deviled eggs. Made with just a few added ingredients, this side dish really kicks it up a level. Perfect for game day appetizers, holidays, and more!
Boil a dozen eggs in a pot of water for 10 minutes until hard boiled. Place the eggs into an ice bath for 5 minutes before peeling them.
Peel the shells off of the eggs and place them into a bowl. Rinse them off to remove any tiny pieces of shell.
Slice the eggs in half down from top to bottom to make bowls.
Place all of the cooked egg yolks into a mixing bowl.
Crumble the yolks using the back of a fork. You want the pieces to be as small as possible.
Add in the remaining ingredients.
Mix together until smooth. Taste and adjust as needed.
Spoon the filling into the divets in the cooked egg whites.
Sprinkle some paprika over the top.
Store covered in the fridge or serve and enjoy.
Notes
Tabasco sauce can be replaced with Franks Red Hot Wing Sauce, chili sauce, or Sriracha.Avocado oil mayo is recommended, but you can use any mayo except miracle whip.Boil eggs for 10-15 minutes, then cool in an ice bath to stop cooking.Best prepared a few hours before serving.Leftover deviled eggs can be stored in an airtight container in the fridge for 3-4 days, best when consumed within a day or two.