Description
These Nashville Hot Deviled Eggs are a fiery twist on a classic appetizer. Creamy, spicy, and tangy, they are perfect for adding a kick to your party spread.
Ingredients
Scale
For the Deviled Eggs:
- 6 large eggs, hard-boiled and peeled
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon hot sauce (such as Tabasco or Crystal)
- 1 teaspoon pickle brine
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
For the Hot Oil Drizzle:
- 2 tablespoons vegetable oil
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon brown sugar
- Pinch of garlic powder
- Pinch of paprika
For Garnish:
- Pickle slices
- Chopped chives
- A dusting of cayenne (optional)
Instructions
- Slice and Prep: Slice hard-boiled eggs in half lengthwise and carefully remove the yolks.
- Mix Filling: In a bowl, mash yolks with mayonnaise, mustard, hot sauce, pickle brine, paprika, cayenne, salt, and pepper until smooth.
- Fill Eggs: Spoon or pipe the filling back into the egg white halves and chill until ready to serve.
- Make Hot Oil Drizzle: Heat vegetable oil in a small saucepan, remove from heat, and stir in cayenne, brown sugar, garlic powder, and paprika. Let cool slightly.
- Drizzle and Garnish: Just before serving, drizzle the spicy oil over the filled eggs. Garnish with pickles, chives, or a light dusting of cayenne for extra heat.
Notes
- Adjust the heat level to your taste—use less cayenne or more hot sauce as needed.
- These eggs are great served alongside fried chicken or biscuits.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Cook (boiling required)
- Cuisine: Southern American
Nutrition
- Serving Size: 1 half
- Calories: 100
- Sugar: 0g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg
