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Nashville Hot Deviled Eggs Recipe

Nashville Hot Deviled Eggs Recipe
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4.6 from 10 reviews

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

Units 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

  1. Slice and Prep: Slice hard-boiled eggs in half lengthwise and carefully remove the yolks.
  2. Mix Filling: In a bowl, mash yolks with mayonnaise, mustard, hot sauce, pickle brine, paprika, cayenne, salt, and pepper until smooth.
  3. Fill Eggs: Spoon or pipe the filling back into the egg white halves and chill until ready to serve.
  4. 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.
  5. 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.

Nutrition

Find it online: https://easy-tapas-recipes.com/nashville-hot-deviled-eggs-recipe/