A twist on the traditional deviled eggs recipe that adds a kick of spice and a touch of sweetness that will leave your guests asking for more.
Think back to your childhood and conjure up memories of the holiday table spreads. Is there a constant that seems to always make an appearance? For me, it’s the classic deviled eggs. No matter the holiday or the season, they were sure to be found on my grandma’s table.
Today I’m taking the classic recipe and giving it a bit of a twist with the addition of sweet and spicy mustard. This simple addition strikes the perfect balance between tangy sweetness and a little heat. It complements the creamy yolk mixture beautifully, creating a deviled egg that is both familiar and exciting. Whether you’re preparing for a summer picnic or a cozy family dinner, this recipe is sure to impress!
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Why You’ll Love This Sweet and Spicy Deviled Egg Recipe
Easy to Make ahead of time
Easy to Customize heat preferences
Budget Friendly (most of the time) depending on product availability and if your chickens are producing
How to Serve Sweet and Spicy Deviled Eggs
They bring a sense of nostalgia to any special or casual occasion so just a simple platter of these little beauties will do. I enjoy them as a component in a homemade chef salad. They’re also delicious smashed up a bit and served as a topping on warm, buttery toast!
Ingredients
6 large eggs
1 teaspoon baking soda
3 Tablespoons mayonnaise
1 Tablespoon Sweet and Spicy Mustard
1 teaspoon apple cider vinegar
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
Smoked Paprika for garnish
Fresh chives or parsley for garnish (optional)
Directions
Place the six eggs in a single layer in a saucepan. Cover them with cold water and add 1 teaspoon of baking soda. Bring the water to a boil over medium-high heat. Once boiling, remove the saucepan from the heat, cover it with a lid, and let the eggs sit for 12-15 minutes.
After the eggs have cooked, transfer them to a bowl of ice water to cool for about 5 minutes. This helps make peeling a bit easier. Once cooled, gently tap the eggs on a hard surface and peel them under running water.
Slice each egg in half lengthwise and carefully remove the yolks, placing them in a bowl. Set the egg whites aside on a serving platter. Mash the yolks with a fork until smooth.
Add the 3 tablespoons of mayonnaise, 1 tablespoon of Sweet and Spicy Mustard, 1 teaspoon apple cider vinegar, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder and salt, and pepper to desired taste preference to the mashed yolks. Mix until the filling is creamy and well combined. Taste and adjust seasoning as necessary.
Using a spoon or a piping bag, fill each egg white half with the yolk mixture. If using a piping bag, you can create decorative swirls for a fancier presentation.
Lightly sprinkle smoked paprika over the filled eggs for color and flavor. Add a few sprigs of fresh chives or parsley if desired. Serve immediately or refrigerate until ready to serve.
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Helpful Tips For Making Sweet and Spicy Deviled Eggs
Avoid overboiling the eggs to keep the yolks from turning green.
A sharp knife will keep the delicate egg whites from breaking while cutting them in half.
Taste as you go. If you want a little extra heat, add an additional tablespoon of Sweet and Spicy Mustard and sprinkle with fine chili flakes.
Store-bought eggs typically peel easier than farm-fresh eggs. Using more baking soda (about a tablespoon) can help the farm-fresh eggshells soften a bit more.
How to Store Sweet and Spicy Deviled Eggs
Store filled eggs in an airtight container for up to 3 days in the refrigerator.
Can Sweet and Spicy Deviled Eggs Be Frozen?
Freezing is not recommended as it will significantly change the texture of the eggs.
Want More Delicious Spicy Appetizers? Check Out These Fan Favorites!
Whether you’re serving these Sweet and Spicy Deviled Eggs at fun gatherings or as part of a simple dinner, these little beauties are sure to be hit!
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