Recipe: Hot Sauce Deviled Eggs
Happy January 22! Today happens to be both National Southern Food Day and National Hot Sauce Day, and I wanted to make something special to commemorate the occasion. I racked my brain for what dish would be appropriate, and after digging in the fridge, the answer was obvious: Hot Sauce Deviled Eggs!
I am a huge fan of deviled eggs and make them all the time, but incorporating hot sauce into them is definitely a first. My new favorite is Frank’s Original RedHot Sauce, but I’m also partial to Sriracha and Chipotle Tabasco. I’m also newly obsessed with pickled red onions, and I thought they would be a perfect topping for these spicy eggs. I hope you enjoy!
6 eggs, steamed
2 T. light mayonnaise
1 t. Grey Poupon mustard
1 1/2 t. sweet chile sauce
1 t. sriracha
2 t. Frank’s Original RedHot Sauce
1 t. garlic powder
1/2 t. onion powder
1/2 t. chili powder
1 t. white wine vinegar
Crushed chili flakes, for topping
Pickled red onions, for topping
1) First off, you can top these eggs with regular diced red onions or pickled red onions. If you want to go with pickled onions, then slice the onions super thinly and add them to a Mason Jar with 1/2 c. rice vinegar and a pinch of salt + sugar. Put into the fridge and the'y’ll be ready in about an hour.
2) Place the eggs into a steamer basket and put the basket into a large pot. Fill the pot with water until the level is just under the basket. Cover and put the pot onto the stove and cook for 10 minutes on high heat. After 10 minutes remove from heat, keeping the lid on, and let sit for an additional 10 minutes. Peel the eggs, then add to the refrigerator for 30 minutes.
3) Remove the eggs from the refrigerator and slice in half. Place the whites onto a tray and add the yolks into a bowl. Add all of the other ingredients and mash well with a spoon/fork.
4) Use a spatula to scoop the filling into a plastic bag. Cut the corner of the plastic bag and squeeze the filling into each egg half. Top with crushed red pepper flakes and pickled red onions.