Deviled Eggs with a Kick Recipe

Like a bit of a kick to your deviled eggs? This deviled egg recipe contains a secret ingredient that packs some real heat. These delicious little devils can be served as an appetizer, or side dish. Perfect any time of year.

Deviled Eggs with a Kick Recipe

These deviled eggs really do pack some heat. The first time I brought them to a picnic was for a family function at my ex-in-laws house. They all loved deviled eggs – adults and children alike. My niece Rachel was 7 or 8 the first time I brought them to a function, and when she saw the tray she asked if she could have one. I told her they were hot, and she assured me she liked them hot!

Popping the entire deviled egg in her little mouth, her eyes got wide and started to water. I’ll give her credit though, she kept on chewing.

We all had a good laugh, but except for my ex-FIL, no one ever popped a whole deviled egg again. With these, bites are important!

I brought these to every summertime function for a good 15 years, and they were always a tremendous hit. Traditional, yet just different enough to be interesting.

Want to know how to make perfect hard-boiled eggs in just about 15 minutes? Click here for the secret to making perfect hard-boiled eggs!

Deviled Eggs with a Kick Recipe Notes:

● Older eggs make for better peeling. I try and use older eggs whenever possible when making deviled eggs.

● I have simply spooned the mixture into the cut eggs many a time. The piped eggs look pretty and present well, but are unnecessary for eating. Just make sure you get op with paprika to hide any issues (blobs) that result from spooning the yolk mixture instead of piping it into the egg whites.

● Horseradish is clearly the secret ingredient. You want to use a horseradish from the dairy case that, when drained and concentrated, will pack some heat.

● I dump the entire jar into my strainer, and push a spoon against the horseradish.

● When I have gotten most of the liquid out that way, I then press more using my hand. In the end, the horseradish will form a clump in my palm – moist, but not wet.

● Remember to wash your hands after draining. And whatever you do, don’t touch your eyes until all traces of the horseradish liquid is removed from your hands and fingers.

How to transport deviled eggs:

I highly recommend the Snapware Snap ‘N Stack 2 Layer Food Storage W/ Egg Holder Trays if you need to transport deviled eggs. I am madly in love with snapware, and this container is reasonably priced, gets your eggs there without them moving or getting squashed, and you can put thin ice packs underneath the trays to keep the eggs cold while transporting.

Deviled Eggs with a Kick Recipe Ingredients:

● 12 Large Eggs
● 8oz Prepared Horseradish, drained
● 1 cup Mayonnaise
● 1/8 tsp Black Pepper
● 1 tsp Paprika

Deviled Eggs with a Kick Recipe Mise en Place:

● Measuring Cup
● Spatula
● Measuring Spoons
● Fine Mesh Strainer
● Spoon
● Knife
● Cutting Board
● Bowls
● Pot
● Piping Bag
● Star Tip
● Egg Tray (to serve)
● Snapware Snap ‘N Stack 2 Layer Food Storage W/ Egg Holder Trays (if transporting)

Deviled Eggs with a Kick Recipe Directions:

● Place 12 extra-large eggs (use older eggs for easier peeling) in a pot with enough cold water to cover them. Place a dash of salt in the pot (to help prevent breakage).
● Bring the water with the eggs in the pot to a boil. Allow to rapidly boil for 10-12 minutes.

● While the eggs are boiling, prepare an ice bath. Fill a bowl with ice, add cold water. Once the eggs are done boiling, dump the boiling water, and run cold tap water into the pot. As soon as the eggs are cool enough to touch (approximately 1 minute under the cold water), plunge them into the ice bath. This will stop the eggs from cooking, and leave you with beautiful yellow egg yolks. Leave the eggs in the ice bath for 5 minutes to cool completely.
● Peel your hard boiled eggs.
● Slice your eggs in half horizontally.

● Place the cooked egg yolks into a bowl. Mash the egg yolk into tiny pebbles.

● Using a fine mesh strainer, dump your entire jar of horseradish into the strainer over a sink. Press down hard on the horseradish. You need to drain as much liquid as possible out, without making the horseradish completely dry.

● Add the dry horseradish to the egg yolk.
● Add 1 cup mayonnaise to the egg yolk; mix well.

● Add 1/8 tsp black pepper to egg yolk mixture (you can add more or less to taste).

● Place a large star tip in a piping bag. Fill the piping bag with the egg yolk mixture.
● Pipe into the empty egg white cavity.
● Sprinkle with paprika.

● Place on an Egg Tray for serving.
● Keep refrigerated until serving.
● Makes 24 Deviled Eggs with a Kick

Yield: 24

Deviled Eggs with a Kick Recipe

Print

Like a bit of a kick to your deviled eggs? This deviled egg recipe contains a secret ingredient that packs some real heat. These delicious little devils can be served as an appetizer, or side dish.

Prep Time 30 minutes

Cook Time 12 minutes

Additional Time 18 minutes

Total Time 1 hour

Ingredients

• 12 Large Eggs
• 8oz Prepared Horseradish, drained
• 1 cup Mayonnaise
• 1/8 tsp Black Pepper
• 1 tsp Paprika

Instructions

1. Place 12 extra large eggs (use older eggs for easier peeling) in a pot with enough cold water to cover them. Place a dash of salt in the pot (to help prevent breakage).
2. Bring the water with the eggs in the pot to a boil. Allow to rapidly boil for 10-12 minutes.
3. While the eggs are boiling, prepare an ice bath. Fill a bowl with ice, add cold water. Once the eggs are done boiling, dump the boiling water, and run cold tap water into the pot. As soon as the eggs are cool enough to touch (approximately 1 minute under the cold water), plunge them into the ice bath. This will stop the eggs from cooking, and leave you with beautiful yellow egg yolks. Leave the eggs in the ice bath for 5 minutes to cool completely.
4. Peel your hard-boiled eggs.
5. Slice your eggs in half horizontally.
6. Place the cooked egg yolks into a bowl. Mash the egg yolk into tiny pebbles.
7. Using a fine-mesh strainer, dump your entire jar of horseradish into the strainer over a sink. Press down hard on the horseradish. You need to drain as much liquid as possible out, without making the horseradish completely dry.
8. Add the dry horseradish to the egg yolk.
9. Add 1 cup mayonnaise to the egg yolk; mix well.
10. Add 1/8 tsp black pepper to egg yolk mixture (you can add more or less to taste).
11. Place a large star tip in a piping bag. Fill the piping bag with the egg yolk mixture.
12. Pipe into the empty egg white cavity.
13. Sprinkle with paprika.
14. Place on an egg tray for serving.
15. Keep refrigerated until serving.

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Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 103Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 97mgSodium: 133mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 3g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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