If you love classic appetizers with a little extra zing, you are going to adore this Devilled Eggs with Hot Sauce and Chives Recipe. It takes the simple devilled egg to a whole new level by blending creamy, tangy filling with a fiery kick of hot sauce and the fresh, mild onion flavor of chives. The result is bursting with flavor, creamy texture, and a beautiful pop of color that will impress guests or satisfy your snack cravings any time of day. This recipe is straightforward but never boring, making it one of my absolute favorites to make and share.
Ingredients You’ll Need
These ingredients are simple staples, but each one is thoughtfully chosen to create a balance of creaminess, heat, and freshness that makes this dish stand out. From velvety butter to the sharpness of Dijon mustard and the vibrant green chives, every element plays a vital role in flavor and texture.
- 12 large eggs: The creamy base for your devilled eggs, perfect when boiled just right for that tender yolk texture.
- 2 tsp Dijon mustard: Adds a subtle tang and depth of flavor, keeping the filling bright and interesting.
- 2 tsp Tabasco or other hot sauce: The star ingredient that brings the delicious heat to this dish.
- 1 tsp white wine vinegar: A little acidity to cut through the richness and brighten the flavors.
- 2 tsp mayonnaise: Use whole egg or kewpie for extra smoothness and richness in the filling.
- 1/4 heaped teaspoon cooking salt/kosher salt: Enhances all the flavors without overpowering them.
- 50 g/3 tbsp cold unsalted butter, cubed: Adds luscious creaminess and binds the filling beautifully.
- Paprika (regular/sweet or smoked): Sprinkled on top for a pop of color and smoky warmth.
- 1 tbsp finely chopped chives: Fresh garnish that complements the spicy heat with a gentle onion note.
How to Make Devilled Eggs with Hot Sauce and Chives Recipe
Step 1: Boil and Peel the Eggs
Start with your eggs straight from the fridge. Place them in a saucepan and cover with cold water, making sure the eggs are fully submerged. Bring the water to a gentle boil, then reduce the heat and let simmer for 10 minutes to get perfectly hard-boiled eggs. Once done, cool them rapidly in ice water to stop cooking and make peeling easier. Gently peel away the shells, keeping your eggs whole and smooth.
Step 2: Prepare the Filling
Slice each egg in half lengthwise and carefully scoop out the yolks into a bowl. These yolks will be the base of your creamy filling. Add the Dijon mustard, hot sauce, white wine vinegar, mayonnaise, salt, and cold butter cubes to the bowl. The butter should be cold so that the filling stays fresh while adding richness. Mash everything together thoroughly until you have a smooth, creamy mixture with a slightly spicy kick. Don’t be afraid to taste and adjust the hot sauce or seasoning!
Step 3: Fill the Egg Whites
Using a spoon or piping bag, generously fill each egg white half with the yolk mixture. Create a little peak or smooth mound on top for a beautiful presentation. The creamy filling should contrast nicely with the soft egg whites, and the heat of the hot sauce will peek through each bite.
Step 4: Garnish with Paprika and Chives
Sprinkle a light dusting of paprika over the devilled eggs to add a lovely color contrast and a hint of smoky sweetness. Finally, scatter the finely chopped chives on top to sprinkle in fresh flavor and a vibrant green touch that really makes the dish pop visually and taste-wise.
How to Serve Devilled Eggs with Hot Sauce and Chives Recipe
Garnishes
Besides paprika and chives, you can enhance your devilled eggs with a few extra touches like a dash of smoked paprika for a deeper flavor, or finely diced red bell pepper for crunch and color. Thin slices of fresh chili can also amp the heat if you are a spice lover!
Side Dishes
Devilled eggs with hot sauce and chives are excellent as a stand-alone appetizer or party starter, but they also pair wonderfully with lighter fare like crisp salads, fresh vegetable crudités, or even alongside grilled meats for a picnic or barbecue gathering.
Creative Ways to Present
Think beyond the traditional platter—serve these devilled eggs on a rustic wooden board garnished with edible flowers or arrange them atop a bed of fresh mixed greens. Using colorful serving dishes or mason jars with layered accompaniments can turn this classic recipe into a stunning party centerpiece.
Make Ahead and Storage
Storing Leftovers
Once prepared, store your devilled eggs in an airtight container in the refrigerator. They stay perfectly fresh for up to 2 days, making them a great make-ahead option for parties or snacks throughout the week. Just keep the garnish separate if possible to maintain the best presentation.
Freezing
Freezing devilled eggs is generally not recommended because the texture of the egg whites and the creamy filling changes significantly upon thawing. For the best taste and texture, enjoy them fresh or within a couple of days refrigerated.
Reheating
Devilled eggs are best enjoyed cold or at room temperature, so reheating is not necessary. If you prefer them slightly warmer, allow them to sit out of the fridge for 10-15 minutes before serving; this enhances the flavors without compromising texture.
FAQs
Can I make this recipe with fewer eggs?
Absolutely! The recipe is easy to scale down or up depending on your needs. Just keep the ingredient ratios consistent to maintain the perfect balance of flavors and textures.
What can I substitute for mayonnaise?
If you’re not a fan of mayonnaise, try Greek yogurt for a tangier, lighter version. It won’t be as rich but will still give you a creamy filling with a fresh flavor.
How spicy is this dish really?
The hot sauce adds a medium level of heat that can be adjusted to your preference. Feel free to reduce or increase the hot sauce quantity or swap Tabasco for a milder or hotter variety to suit your taste.
Can I prepare the filling in advance?
Yes! You can mix the yolk filling a day ahead and store it in the refrigerator, but assemble the devilled eggs close to serving time for the best appearance and freshest bite.
Are there any tips for peeling eggs easily?
Using eggs that are about a week old peels easier than very fresh eggs. Cooling them immediately in ice water after boiling and gently cracking the shells all around help make the peeling process a breeze.
Final Thoughts
If you’re looking for a way to elevate a timeless favorite, give this Devilled Eggs with Hot Sauce and Chives Recipe a try. It’s the perfect blend of creamy, spicy, and fresh flavors that will definitely become one of your go-to appetizer recipes. Trust me, once you taste that little burst of heat balanced by buttery richness and fresh chives, you’ll find yourself making them again and again!
Print
Devilled Eggs with Hot Sauce and Chives Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 18 to 20 pieces
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Description
Classic Devilled Eggs are a perfect party appetizer featuring creamy, tangy filling made with Dijon mustard, mayonnaise, and a touch of hot sauce, served in perfectly boiled egg whites and garnished with paprika and chives for a flavorful bite.
Ingredients
Eggs
- 12 large eggs (50-55g / 2 oz each in shell, fridge cold)
Filling
- 2 tsp Dijon mustard
- 2 tsp Tabasco or other hot sauce
- 1 tsp white wine vinegar
- 2 tsp mayonnaise (whole egg mayo preferred, or kewpie)
- 1/4 heaped teaspoon cooking salt / kosher salt
- 50 g / 3 tbsp cold unsalted butter, cut into 1 cm / 0.2″ cubes
Garnish
- Paprika (regular/sweet, or smoked)
- 1 tbsp chives, finely chopped
Instructions
- Boil the Eggs: Place the 12 large eggs in a pot and cover them with cold water. Bring the water to a boil, then lower the heat and simmer for 10 minutes. Once cooked, transfer the eggs to a bowl of ice water to cool completely. This ensures the yolks cook through and the eggs peel easily.
- Prepare the Filling: Peel the cooled eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Mash the yolks with a fork and combine with Dijon mustard, Tabasco sauce, white wine vinegar, mayonnaise, cooking salt, and the cold unsalted butter cubes. Mix thoroughly until the filling is creamy and smooth.
- Fill and Garnish: Spoon or pipe the yolk mixture back into the hollowed egg whites. Sprinkle the tops generously with paprika for color and flavor. Finally, garnish with finely chopped chives for a fresh, oniony finish. Chill the devilled eggs before serving for best flavor.
Notes
- Use cold eggs straight from the fridge for easier peeling after boiling.
- Adjust hot sauce amount to your preferred spice level.
- Cold butter gives the filling a luxurious, creamy texture.
- Chilling the eggs before serving helps the flavors meld.
