A splash of hot sauce makes these the VERY BEST Deviled Eggs you'll ever make. Super simple and perfect for making in advance.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Appetizer, Snack
Cuisine: American
Keyword: deviled eggs
Servings: 12servings
Calories: 75kcal
Author: Kellie
Cost: $5
Equipment
hand mixer
Ingredients
6large eggs
1/3cupmayonnaise
1teaspoondry mustard
1/4teaspoononion powder
1/4teaspoonTabasco sauce
kosher salt and fresh ground pepperto taste
Paprika
chopped parsley
Instructions
Add the eggs to a large saucepan with enough water to just cover the eggs. Place the pan over medium high heat and bring the water to a boil.
Turn the water to simmer and cook the eggs for 10 minutes. Immediately transfer the eggs to a bowl of ice water and cool for 20-30 minutes.
Carefully, peel the eggs and slice in half from top to bottom.
Remove the yolks and place in a large bowl. Add the mayonnaise, mustard, onion powder and Tabasco to the yolks.
Using a hand mixer, beat the egg yolks until creamy and smooth. Season with salt and pepper to taste.
Fill a pastry bag with the egg yolk mixture (or a zip top bag with the corner snipped off) and pipe about a tablespoon of the mixture into the well of the egg. Repeat until all the eggs are filled.
Arrange the eggs on a platter and sprinkle with paprika. Garnish with parsley if desired.
Video
Notes
Deviled Eggs can be made up to 24 hours in advance. Store in an airtight container in the refrigerator until ready to serve.