It was time someone put the devil back into deviled eggs. This version adds some heat to a classic deviled egg mixture. Hot sauce may vary depending on how devilish you're feeling.
6 hard boiled eggs, peeled
3 teaspoons Creole mustard
2 tablespoons mayonnaise, or as needed
2 tablespoons diced pimientos, drained
1 tablespoon hot sauce
1 tablespoon chopped dill pickles, or use pickle relish
1 dash Cajun seasoning, or to taste
Cut the eggs in half and carefully remove the yolks. Place the yolks in a bowl. Set the egg whites on a platter.
Add the mustard, mayonnaise, pimientos, hot sauce, pickles, and Cajun seasoning to the egg yolks. Mash well with a fork until they are blended. You can add additional mayonnaise and/or hot sauce as desired.
Mound the yolk mixture into the egg white halves.
Serve the spicy deviled eggs immediately or chill until serving time.
For egg salad sandwiches, finely chop up the egg whites and add them to the yolk mixture. Serve on bread or croissants.
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Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
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