Spicy Deviled Eggs with Japanese Kewpie Mayonnaise

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Deviled Eggs are a wonderful appetizer to serve for groups of people for gatherings and parties. They’re such an easy dish to make, and don’t require to be eaten hot, which means you can make them in advance and move onto other dishes if you’re cooking up a feast for a group of people. They’re a wildly popular dish around the holidays and are adored by millions. Our version of this classic recipe has a few tasty twists. Our Spicy Deviled Eggs pack the heat and have a lovely sweet, creamy texture by using Japanese Kewpie Mayonnaise

How the make the perfect Spicy Deviled Eggs

Deviled Eggs are a very simple dish to make. There are essentially three steps involved in making Deviled Eggs, all of which are very easy:

1. Hard Boiling the Eggs to perfection
2. Cooling the Eggs to stop them overcooking
3. Creating the delicious Egg Yolk topping
   
   

1. Cooking a perfect Hard-Boiled Egg every time

We’ve seen some recipes that have you doing all kinds of crazy stuff to the Water to get the perfect Egg, such as boiling it, turning it off, adding the eggs, turning it back on, constantly changing the heat etc..

In all honesty, boiling an Egg is very easy and doesn’t require much technique at all. Here’s what you need to do: Bring a Pot filled with water up to a rolling boil (which means the water is bubbling away aggressively). Add your Egg to the Pot, cover them, and continue to boil for 12 minutes

That’s all you need to do. The Eggs will be boiled perfectly. No need to adjust the heat on the water, or to season it or anything like that. Simply crank the heat, add the eggs, cover, and in 12 minutes it’s done!

2. Cooling the Eggs

Ok, this is the step that requires the most attention, as you need to act quickly. As soon as your Eggs have hit the 12-minute mark you want to remove them from the heat and stop the cooking process as quickly as you can

The best way to do this is to (carefully), remove the Eggs from the boiling water and transfer them to a large bowl of ice-cold water. We’d recommend adding a whole load of ice cubes into the water a few minutes before the eggs are done. Plunging the Eggs into the ice water will stop them from cooking, which is what we want

If you’re low on ice, another trick you can use is to simply put the Eggs in a bowl filled with cold water, then place the bowl into the refrigerator. It’ll serve the same purpose and you’ll achieve the same result

3. Peeling the Eggs and making that wonderful, creamy filling

Give the Eggs a good 30 minutes to cool down before peeling the shells off them. Peeling the Eggs is super easy. Lightly tap the eggshells on a flat surface until they start to crack. Then, carefully peel away the cracked pieces of shell until the whole thing comes away. Cut the Eggs evenly in half right down the middle to expose the insides

You need to scoop the cooked Egg Yolk out of the middle of the Eggs. This is very easy, and it may even pop out naturally when you give the sides of the Egg a squeeze. Otherwise, simply separate the edges of the cooked Yolk from the Egg Whites with a teaspoon and it will come right out. Place all the Egg Yolks in a small bowl so you can prepare the ingredients

We like to mash the Egg Yolks up a bit with a fork before we add in the additional ingredients. It just makes combining everything a bit easier if the Yolks are already crumbled apart. To the Yolks we add Dijon Mustard, Mayonnaise, Vinegar, and Salt. To make our Spicy Deviled Eggs we also add some Smoked Paprika, Cayenne Pepper, and a dash of Tabasco

As always, we recommend giving the mixture a taste test before spooning the mixture back into the vacant spots in the Egg Whites. Adjust the seasoning to your tastes and, when you’re happy with the flavor, spoon a generous amount back into each Egg

We like to heap a decent amount into each Egg, which will likely result in you having one, or maybe two leftover Egg Whites with no filling left. That’s totally fine, and should be expected when cooking Deviled Eggs

For a twist, we recommend using Japanese Kewpie Mayonnaise instead of regular Mayo

We love Japanese Kewpie Mayonnaise. It features in so many of our dishes and always turns out great. It has a sweeter, creamier flavor than traditional Mayonnaise and tastes great. The sweetness the Kewpie Mayonnaise adds to the Deviled Eggs is awesome, and gives the dish another depth of flavor

We bring the heat to the dish by adding a combination of Smoked Paprika, Cayenne Pepper, and Tabasco. They all bring unique heat profiles to the dish and are a great combination. We recommend adding smaller portions of each and taste the Egg Yolk mixture before adding any more. Everyone’s spice tolerance is different, so add as much or as little as you like to get the best heat levels and flavor to the Eggs

The key ingredient in the Spicy Deviled Eggs is White Vinegar

Deviled Eggs are quite a rich dish overall. Eggs themselves can be quite rich, especially the Egg Yolk. So, when you combine the Egg Yolk with Sweet Mayonnaise, Rich Dijon Mustard, and a whole bunch of spices it does become quite rich

The Vinegar is used in the Deviled Eggs to help balance out the richness of the dish. Vinegar provides acid, which is a contrasting flavor to rich, sweet flavors. Even if you are a little hesitant about Vinegar in your cooking, just trust us on this one

Make the Deviled Eggs filling by combining all the ingredients and then test it. See what it tastes like before, and then after the Vinegar is added to the dish. Adding Vinegar makes a world of difference to the taste. Every flavor becomes more elevated and pronounced, and are so much more in balance with each other

We recommend using White Vinegar over any other kind of Vinegar. White Vinegar is a strong Vinegar, which you need to cut through the richness of the dish. You don’t need to add a whole lot. For our recipe we’re using 5 Eggs, and ½ tsp. was the right amount of Vinegar to balance out the dish perfectly

It’s all about presentation when making Deviled Eggs, to what extent is up to you

Let’s face it, if you’re whipping up a batch of these delicious Spicy Deviled Eggs, chances are there’s a group of people you’re cooking for and it’s time to impress. It could be Thanksgiving, Christmas, or just a big gathering. Either way, Deviled Eggs are always a bit of a spectacle so it’s great to turn out and make them look special

There are so many ways you can jazz up your Deviled Eggs and make them look super sophisticated and irresistible. One of the most common techniques is to use a piping bag to pipe the Egg Yolk filling back into the Egg Whites. It creates a lovely presentation and gives the dish an air of classiness

For our photos in this recipe, we didn’t bother with the piping bag. It felt all like a little bit too much fuss for no real impact to the flavor. Flavor is, of course, the most important part when it comes to cooking

For our presentation we opted for a classic combination of Smoked Paprika and Chives on top

It just looks so appealing on the plate. Especially given that we’re making Spicy Deviled Eggs, having some bright red colors on top of the Egg Yolks gives that lovely illusion of heat and fire. The Smoked Paprika doesn’t have any ‘heat’ as such, but it brings the most wonderful, smoky flavor to the dish. So, adding it both into the Egg Yolk mixture and seasoning a little more on top will ensure that smoky flavor is prominent in the dish

Chives are always a great presentation to dishes too. We use them quite a lot in many of our recipes. They add some nice texture, and the bright pop of green color is always great to use in recipes. You can either finely slice them and sprinkle on top, of cut off thin strands and place them on top of the Deviled Eggs

So, we recommend having some fun with your presentation to get the most out of these wonderful Deviled Eggs. We’d love to hear from you in the comments below on other great presentation ideas you have for Deviled Eggs

Spicy Deviled Eggs with German Potato Salad Recipe

Ingredients

• 5 Eggs
• 1 tsp. Dijon Mustard
• 2 ½ tsp. Mayonnaise
• ½ tsp. Smoked Paprika
• ¼ tsp. Cayenne Pepper
• ½ tsp. White Vinegar
• ¼ tsp. Tabasco Sauce
• 4 Chive stems, cut into thirds
• ½ tsp. Salt
  
  

Instructions

1. Bring a medium sized saucepan to a rolling boil over high heat. Once boiling, carefully place the Eggs into the Saucepan, being careful to avoid them cracking. Cover, and set a timer for 12 minutes
2. After 12 minutes, immediately remove the Eggs from the boiling water and place them into a separate bowl of ice-cold water. We recommend adding Ice to the water a few minutes before adding the Eggs
3. Allow the Eggs to cool for about 30 minutes then peel the eggshells away from the Eggs by lightly tapping the Eggs on a flat surface. Use your hands to peel away the eggshells
4. Cut the Eggs in half to expose two equal sides, both with the exposed cooked Egg Yolks showing. Remove the Egg Yolks with a teaspoon and place them into a small bowl
5. Mash the Egg Yolks with the back of a fork to crumble them up, then add the Dijon Mustard, Mayonnaise, half the Smoked Paprika, Cayenne Pepper, Tabasco Sauce, Vinegar, and Salt. Mix well to combine and form a creamy, thick mixture
6. Spoon a heaped tablespoon of the mixture back into the Egg White where the Yolks once were. Finish with a sprinkling of the remaining Smoked Paprika and Chives and serve
   
   

Recipe Notes

• This recipe is completely scalable. 5 Eggs will produce 10 Spicy Deviled Eggs (as you cut them in half!). If you want to make more, simply scale all the ingredients accordingly to the amount of people you’re making them for
• You can keep the Deviled Eggs for a few hours in the refrigerator before serving if you want to prepare in advance. They will be best served immediately, however
  
  

That’s our recipe for fun and tasty Spicy Deviled Eggs. Feel free to check out our Eggs page here for more wonderful recipes featuring Eggs. Here are a few of our favorites we’d recommend you try out:

• Ham and Eggs Benedict
• Caviar Bump with Blinis
• Spicy Harissa Shakshuka
• Perfect Scrambled Eggs
  
  

Happy Cooking!