Spicy Deviled Eggs

Spicy Deviled Eggs | She Paused 4 Thought

Seriously now, does anyone really need another deviled egg recipe? You have your Grandma’s special recipe, your mom’s standard recipe, and the one that you based on theirs, which you love best of all.

So why am I featuring another deviled egg recipe? Because this one is amazing. And who ever said a Deviled Egg was amazing. Make this twist on a classic and you’ll become the Deviled Egg Master of the Universe.

This all began with a gift from my girlfriend & fellow food blogger Christina from Christina’s Cucina. She brought back paprika from Spain because she knows how much I love anything from that wonderful country. I took her Spanish gift and decided to use it to put a global spin on a beloved classic (thanks Grandma, thanks Mom, thanks Christina).

Today’s Recipe:

Here is the line up of ingredients I used.

ingredients | She Paused 4 Thought

Everything should be available at your local grocery store with maybe the exception of the wasabi mayonnaise, which came from Trader Joes. If you can’t find wasabi mayo use 1/3 cup plain Greek yogurt (or mayo) and 1 1/2 teaspoons wasabi paste to make a facsimile.

Cut your hard boiled eggs in half horizontally. I am pretty sure that my Grandmother would think this is sacrilegious. A “proper” Midwest Deviled Egg was always cut in half lengthwise.

Spicy Deviled Eggs | She Paused 4 Thought

Scoop out the yolk and put it in a mini food processor and set it aside.

Spicy Deviled Eggs | She Paused 4 Thought

Use a small sieve to sprinkle paprika over eggs.

Spicy Deviled Eggs | She Paused 4 Thought

If too much paprika falls into the bowl of the egg, just scoop it out with a spoon.

Spicy Deviled Eggs | She Paused 4 Thought

Put the wasabi mayonnaise, vinegar, soy sauce and siracha sauce in the mini-food processor with your egg yolks. Puree until well blended and creamy.

Place the yolk mixture into a ziplock bag.

Spicy Deviled Eggs | She Paused 4 Thought

Cut the corner of the bag and pipe the egg mixture into the egg whites.

Spicy Deviled Eggs | She Paused 4 Thought

Sprinkle black sesame seeds on top and look at what you’ve got – the perfect appetizer or first course for your next picnic, trip to the Hollywood Bowl, or summer lunch!

These perfectly spiced treats will simply vanish once you serve them!

Print

Spicy Deviled Eggs
Author: 
Recipe type: appetizer
 
These spicy eggs are the perfect appetizer or first course for your next picnic, trip to the Hollywood Bowl, or summer lunch!
Ingredients
  • 6 hard boiled eggs, cut in half horizontally with egg yolks removed and set aside
  • ⅓ cup Wasabi Mayonnaise (or ⅓ cup plain greek yogurt and 1½ teaspoons wasabi paste)
  • 2 teaspoons rice vinegar
  • ½ teaspoon soy sauce
  • ½ teaspoon Siracha sauce
  • Black sesame seeds for garnish (optional)
  • Paprika - smoked or sweet
Instructions
  1. Cut boiled eggs in half horizontally and scoop out the yolk into a bowl. Slice off a very thin piece from the bottom of halved eggs to make them sit flat. Pour smoked paprika in a small sifter and sprinkle over eggs half tops.
  2. Combine egg yolks, wasabi mayonnaise, vinegar, soy sauce and siracha sauce in a mini-food processor or blender. Pulse until well blended and creamy.
  3. Place egg mixture into a ziplock bag. Cut the corner of the bag and pipe egg mixture into egg white halves. Garnish with optional sesame seeds.
Notes
Servings: 12 deviled eggs
Total time: 20 mins.

Spicy Deviled Eggs | She Paused 4 Thought

So even if you don’t make this recipe exactly like it is, you can take parts of it and add it to your Grandmother’s or Mother’s and make it your own.

For me, that is the joy of cooking.
…and then, she paused for thought.

About Cathy Arkle

Cathy Arkle is a food blogger, culinary explorer, graphic artist, and cooking class junkie. Her inspirations come from her travels across the globe (50 countries) in the last 20+ years partaking in various ethnic cuisines while working as a graphic artist for major networks (NBC, ABC, CBS, FOX & ESPN). She has collected a few Emmys in the field of graphic design for sports & entertainment. Cathy is also a graduate of the Pro Chef courses at The New School of Cooking in Culver City, CA

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13 Responses to Spicy Deviled Eggs

  1. Christina Conte August 14, 2017 at 11:10 am #

    oh I love this! only you could come up with such a unique take on devilled eggs, Cathy! 🙂

  2. Nanette La Salle August 14, 2017 at 5:25 pm #

    Wow, so beautiful! Good job!

    • Cathy Arkle August 15, 2017 at 10:54 am #

      Thanks Nan, I hope you will try them.

  3. CookingOnTheWeekends (@cookingweekends) August 14, 2017 at 10:09 pm #

    Cathy, I am in love with this recipe. LOVE that they’re cut horizontally, love the flavors, the sesame seeds — all of it!

    • Cathy Arkle August 15, 2017 at 10:52 am #

      Thanks Valentina. They are fun and tasty anyway you slice them. 🙂

  4. Nanette La Salle August 15, 2017 at 11:06 am #

    O.k. I must admit, I came to like boiled eggs later in life, but mine always seem to be a little over done or a little underdone. Any suggestions?

    • Cathy Arkle August 16, 2017 at 3:21 pm #

      Nan, I sous vide my eggs and they come out perfect every time. I know that doesn’t help you much. I have tried everything and this seems to be the only way that works for me.

  5. Nanette La Salle August 18, 2017 at 7:51 am #

    Well I’m glad to hear that I’m not the only one who has had inconsistent hard boiled eggs! 🙂

  6. sippitysup August 18, 2017 at 9:37 am #

    Perfect indeed. So artful and I know delicious. Moms and grandmoms everywhere are in awe. GREG

  7. myimpkitchen August 19, 2017 at 8:16 pm #

    You are so inspiring! I love how these look!! Such a brilliant recipe.

    • Cathy Arkle August 20, 2017 at 9:24 am #

      Thanks Sara, they are a hit at parties.

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