For a smoother yolk mixture, use a food processor or hand mixer. If you want to add an extra kick, try incorporating a finely minced jalapeño or a dash of hot sauce into the yolk mixture. For a smoky flavor, try using smoked paprika as a garnish. Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days.
Deviled Eggs with Zip
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING12 People
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VIEWS84
Elevate your appetizer game with these zesty deviled eggs! A delightful blend of creamy and spicy, these eggs are guaranteed to be a hit at any gathering. Adjust the spice to your liking for a personalized touch.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol187 mg
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Protein6 g
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Saturated Fat2 g
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Sodium89 mg
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Sugar0 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepGently place the eggs in a large saucepan and cover with cold water. Ensure the water level is about an inch above the eggs. (1 minute)
02
StepBring the water to a rolling boil over high heat, then immediately remove the saucepan from the heat. Cover the pot tightly and let the eggs stand in the hot water for 10 to 12 minutes. (12 minutes)
03
StepCarefully remove the eggs from the hot water and transfer them to a bowl of ice water to cool completely. This will help prevent the greenish ring from forming around the yolks. (15 minutes)
04
StepOnce the eggs are cool enough to handle, gently peel them. Slice the eggs lengthwise and carefully remove the yolks. (10 minutes)
05
StepIn a medium bowl, combine the egg yolks, mayonnaise, Chinese hot prepared mustard, yellow mustard, salt, and pepper. Mash the mixture with a fork until it's smooth and creamy. (5 minutes)
06
StepSpoon or pipe the yolk mixture back into the hollowed egg whites. (10 minutes)
07
StepLightly dust the filled eggs with paprika for a pop of color and added flavor. (2 minutes)
08
StepChill the deviled eggs in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. (30 minutes)
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Victoria Mosciski
May 26, 2025I made these for Easter and they were gone in minutes!
Winnifred Cummerata
Mar 26, 2025Simple, classic, and always a crowd-pleaser.
Irwin Keebler
Mar 15, 2025These were a hit at my party! The little kick of spice was perfect.
Haley Schowalter
Jan 23, 2025Adding a tiny dash of cayenne pepper takes these to the next level if you like even more heat.
Alisa Witting
Dec 4, 2024Piping the filling made them look so fancy!
Samson Mckenzie
Nov 30, 2024I love that you can adjust the mustard to your preference. I used a bit more yellow mustard for a tangier flavor.
Emanuel Bosco
Sep 30, 2024Next time I'll try adding a bit of pickle relish to the filling.
Sarina Oreilly
Sep 20, 2024I've made these several times now and they are always a success.
Deshawn Turner
Jul 27, 2024The ice bath is key! My eggs peeled so easily.
Houston Schmeler
Jul 22, 2024Great recipe! Easy to follow and delicious.