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90% would make again

Spicy Deviled Eggs

featured in Spice Up Your Brunch with Frank's Redhot Sauce

Jordan Kenna
Tasty Team

Total Time

45 minutes

45 min

Prep Time

25 minutes

25 min

Cook Time

20 minutes

20 min

Total Time

45 minutes

45 min

Prep Time

25 minutes

25 min

Cook Time

20 minutes

20 min

Ingredients

for 12 servings

  • 12 large eggs, hard boiled and peeled
  • ¼ cup mayonnaise (60 g)
  • 1 tablespoon butter, room temperature
  • 1 tablespoon yellow mustard
  • 2 teaspoons pickle juice
  • 1 teaspoon sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons Frank’s Red Hot® Sauce
  • 2 tablespoons chives, chopped, for garnish

Nutrition Info

  • Calories 135
  • Fat 10g
  • Carbs 1g
  • Fiber 0g
  • Sugar 0g
  • Protein 8g

Estimated values based on one serving size.

Preparation

  1. Slice the eggs in half lengthwise and scoop the yolks into a medium bowl. Add the mayonnaise, butter, yellow mustard, pickle juice, sugar, salt, pepper, and Frank’s RedHot® then mix well until smooth.
  2. Transfer the filling to a zip-top plastic bag and cut a ¼-inch wide opening from one of the corners.
  3. Arrange the egg whites on a serving platter. Pipe the filling into the divots in the whites. Chill in the refrigerator until ready to serve and garnish with chopped chives.
  4. Enjoy!

Ingredients

for 12 servings

  • 12 large eggs, hard boiled and peeled
  • ¼ cup mayonnaise (60 g)
  • 1 tablespoon butter, room temperature
  • 1 tablespoon yellow mustard
  • 2 teaspoons pickle juice
  • 1 teaspoon sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons Frank’s Red Hot® Sauce
  • 2 tablespoons chives, chopped, for garnish

Nutrition Info

  • Calories 135
  • Fat 10g
  • Carbs 1g
  • Fiber 0g
  • Sugar 0g
  • Protein 8g

Estimated values based on one serving size.

Preparation

  1. Slice the eggs in half lengthwise and scoop the yolks into a medium bowl. Add the mayonnaise, butter, yellow mustard, pickle juice, sugar, salt, pepper, and Frank’s RedHot® then mix well until smooth.
  2. Transfer the filling to a zip-top plastic bag and cut a ¼-inch wide opening from one of the corners.
  3. Arrange the egg whites on a serving platter. Pipe the filling into the divots in the whites. Chill in the refrigerator until ready to serve and garnish with chopped chives.
  4. Enjoy!

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