Deviled eggs are a mainstay in party snack foods. And, it’s little wonder, eggs are super filling and usually quite an inexpensive way to bulk up on the savory, protein-rich snacks that everyone loves. Unfortunately, deviled eggs also have a reputation for being tedious to prepare and a little bland too. We’re ready to change all that though. As long as you’re doing it right, deviled eggs are no more labor-intensive than any other good looking canapé that you might serve.
More importantly, the addition of our Mad Dog 357 Silver Collector’s Edition Hot Sauce means these snacks are fiery and addictive. And really, they’re not all that difficult to make. Our recipe was created using 6 large eggs, but you can multiply that to feed the crowd gathered at your door.
6 large Eggs
Water, for hard-boiling eggs (and for cooling them)
3 heaping tablespoons Mayonnaise (low-fat if you prefer)
½ teaspoon Salt
1 small teaspoon Mad Dog 357 Silver Collector’s Edition Hot Sauce
Parsley or chives, chopped, for garnish
Depending on the number of eggs that you’re making, boil enough water to cover all of them in a pot large enough that your eggs won’t touch the bottom of the pot in order to be submerged. Feel free to use high heat on your stovetop to get the water going. However, when you’ve got a strong rolling boil, reduce the heat to medium-high and pull the pot off the heat temporarily. Use a serving spoon to lower each egg into the water one at a time, then return the pot to the heat.
Allow your eggs to a hard boil for 10 minutes. Meanwhile, fill another (large) bowl with cold water and a few ice cubes. You’ll need enough water for all of the eggs you have boiling to fit without overflowing the bowl (or place it in the sink to avoid a potential mess). After 10 minutes, turn off the heat and remove the eggs, one at a time to the bowl of cold water. This is an important step as it stops the internal cooking process which is the cause of the grayish yolks.
When the eggs have cooled to the touch, peel them. You don’t need to treat them too delicately either. You can create cracks in the eggshells by thunking them on the counter. Once eggs are peeled, cut them in half (so you have 2 long halves, not short ones). Aim for the center of the yolk if you can.
Scoop out the yolk of each egg half, which is most easily done with your fingers, not a spoon. Place all the egg yolks into a mixing bowl, then add the mayo and salt. Stir to combine or use a handheld mixer to create a smoother filling. Then, add in about half a teaspoon of Mad Dog 357 Silver Collector’s Edition Hot Sauce. Stir to combine, then taste. Depending on your tolerance, you should be able to get almost a full teaspoon of this hot sauce in, but it does carry 750,000 Scovilles, so you do need to test along the way.
Then, garnish, serve and watch them disappear quickly. (It’ll happen; trust us.)