Parties are the worst, right? All those new people to meet, the inevitable bad music that appears on the stereo, and figuring out what food to bring. Luckily, this week’s recipe will solve two party-related issues: bringing food and breaking the ice (there’s really no fix for bad music). You see, not only are these classically-prepared deviled eggs delicious, but they are a fun party trick, too.
While the name deviled eggs might lead you to think of something wicked, there is no association between this dish and Beelzebub. The term deviled first appeared in England in the 18th century, in reference to dishes that were highly seasoned (usually with mustard and black pepper). So while many folks will use the terms “stuffed eggs”, “dressed eggs”, or “angel eggs” to remove any perceived evil from this popular appetizer, there is none to be found. But this fact got me thinking – what if I could add a bit of mischief to these eggs?
So here’s the trick: place a random amount of Tabasco between the white and yolk of the deviled egg, then let the other party attendees guess how many drops of Tabasco are hidden within each egg they choose.
By the way, the concept of eating eggs before a meal is not new. In Ancient Rome, eggs were part of gustatio (the world’s first word for appetizer), and were so commonplace that a popular saying soon appeared: “ab ova usque ad mala”, which translates to “from eggs to apples”, or from the beginning to the end (apples were served as post-meal treats).
Devilish Eggs (Surprise Deviled Eggs) - Paleo, Gluten-Free, Primal, Low Carb
2 strips cooked bacon, chopped
2 tbsp mayonnaise
1 tbsp dijon mustard
1/2 dill pickle, diced (1 tbsp)
1/2 tsp white wine vinegar
salt and black pepper to taste
Tabasco hot sauce
green onions, sliced, to garnish
smoked paprika for sprinkling
1. Let’s hard-boil the eggs. There are many ways to skin this cat, but here’s how I do it: place the eggs in a saucepan and cover with 1″ of water. Add a little salt to the water, about 1/4 tsp. Bring to a boil over high heat; once boiling, cover the pot, remove from heat, and let sit for 12 minutes. While the eggs are waiting, cook up two slices of bacon, then chop them up. Once the eggs are ready, place the pot in the sink and run cold water into the pot until the water is cool (alternatively, transfer the eggs to an ice bath).
2. Peel the eggs and slice them in half lengthwise. Transfer the egg yolks into a mixing bowl and combine with the mayo, mustard, pickle, white wine vinegar, and half of the chopped bacon. Whip until thoroughly mixed, then taste and add salt and pepper as desired. Transfer the yolk mixture to a plastic bag with its corner cut out, which you will use to pipe the yolk mixture into the egg white.
3. Now comes the fun part. Fill the egg whites with a random number of Tabasco drops. Here’s an easy guide:
0 drops: kid-friendly Deviled Eggs
1 drop: tangy, zingy, perfectly flavored Deviled Eggs
2 drops: hey, there’s some heat in here, huh?
3 drops: wow, I wasn’t expecting that!
4 drops: what are you trying to do to me?
4. Pipe in the yolk mixture, then scatter with the remaining bacon, some sliced green onion, and smoked paprika.
** Old eggs peel more easily than fresh eggs.
** There are a million variations to this recipe. Here are some favorites.
Buffalo eggs: substitute the pickle with celery and the Tabasco with Tabasco buffalo sauce.
Cajun eggs: substitute the bacon with andouille sausage and add cajun seasoning instead of smoked paprika.
Sushi eggs: add minced pickled ginger and some wasabi, and use rice vinegar instead of white wine vinegar; omit the pickles.
Pizza eggs: substitute the bacon with chopped pepperoni; garnish with chopped tomato.
Lobster rolls: substitute the bacon with canned lobster.
Bloody Mary: substitute the pickle with celery, add a drop or two of vodka under each yolk (with the Tabasco), garnish with chopped tomato.
Reuben: substitute sauerkraut for the pickles and corned beef for the bacon.
Caesar eggs: add chopped anchovy filets to the yolks and garnish with parmesan cheese.
Crabcakes: substitute the bacon with crab meat, and Old Bay seasoning for the paprika.
Club sandwich: add chopped tomato and chopped ham as garnishes.
Smoky eggs: substitute the Tabasco with Tabasco chipotle sauce.
35 thoughts on “Devilish Eggs (Surprise Deviled Eggs)”
Oooh! I’m a big fan of eggs and spice, and can only imagine just how delicious this would be… Yum!
I love that you added the million and one variations on it too! Thanks
Yum! These look great!
They look like confetti eggs – perfect for a party!
And yet they are still just eggs!!!
Those are pretty deviled eggs, and I love your ideas for all the variations! Thanks
Lovely devilish eggs, I would be the one hunting for the four drop Tobasco variety!
Nice image. Eggs look good too!
they look awesome…I make something like that. My little enjoy. Good reciepe soon gonna try.
They eggs look delicious! And I love the history behind them…learn something new every day! :) :)
Mmmm I love devilled eggs! Great addition on them using chives and bacon bits! Hopefully I can try this soon and bring over to a friends for a delicious snack! I also loved that you put different variations and substitutes for the ingredients. Thanks for sharing :)
Love deviled eggs–thanks for the recipe–and the history.
Very informative! Will have to try this recipe😀
wow ! I have never thought of eggs this way haha! Great job!
I will make it.. because i like egg..
Looks like a great way to make boiled eggs more exciting. I get a little tired of scrambling, poaching or just boiling them every other day..