Ingredients
Units
Scale
- 1 dozen hard-boiled eggs, cooked and cooled
- 1 tablespoon Dijon mustard
- 1 teaspoon hot sauce
- 1/3 cup mayonnaise
- 2 teaspoons white wine vinegar
- 1 teaspoon paprika (optional, for topping)
Instructions
- Peel your hard-boiled eggs and slice each one in half lengthwise.
- Use your hands or a spoon to remove the cooked yolk from each egg.
- Set the empty egg halves on a serving tray.
- Place the egg yolks in a medium mixing bowl and use a fork to mash your egg yolks.
- Then, add the mustard, hot sauce, mayonnaise, and vinegar to the bowl. Use a spatula to stir together the ingredients until smooth.
- Place the egg yolk mixture into the bottom corner of a large plastic zip-top bag (or a piping bag). Cut the corner off the bottom of the bag with scissors and then carefully pipe the egg yolk mixture into each of the empty egg halves.
- Sprinkle the tops of the deviled eggs with paprika and serve chilled or at room temperature.
Notes
- For a hands-off method for cooking the eggs, try this recipe for Instant Pot Hard Boiled Eggs.
- Be sure to use a brand of hot sauce that is made without any added sugar. Frank’s Buffalo Hot Sauce is sugar-free and perfect for this recipe.
- If you make the deviled eggs ahead of time, be sure to store them in the refrigerator to keep them fresh. Store any leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size:
- Calories: 115
- Sugar: 0.3 g
- Sodium: 150.2 mg
- Fat: 9.3 g
- Saturated Fat: 2.3 g
- Carbohydrates: 0.5 g
- Fiber: 0 g
- Protein: 6.3 g
- Cholesterol: 188.6 mg