Description
These Nashville Hot Deviled Eggs are a spicy twist on a classic appetizer, perfect for parties or game days. The creamy filling gets a kick from cayenne, hot sauce, and a sweet heat butter drizzle.
Ingredients
Scale
Eggs:
- 6 large eggs
Filling:
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1 teaspoon hot sauce (such as Tabasco or Frank’s RedHot)
- Salt and pepper to taste
Nashville Hot Topping:
- 1 tablespoon unsalted butter (melted)
- 1 teaspoon brown sugar
- Pickle slices and chopped chives for garnish (optional)
Instructions
- Cook the Eggs: Boil the eggs, then cool, peel, and halve them.
- Prepare the Filling: Mix yolks with mayo, mustard, vinegar, spices, and hot sauce until smooth.
- Make the Nashville Hot Topping: Combine butter, sugar, and cayenne.
- Fill the Eggs: Pipe or spoon yolk mixture back into whites.
- Add Topping: Drizzle or brush hot butter mixture over filled eggs.
- Garnish: Top with pickles and chives if desired.
Notes
- Adjust spice levels to taste.
- Enjoy cold or at room temperature.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 70
- Sugar: 1g
- Sodium: 105mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 95mg
