Nashville Hot Deviled Eggs

There’s nothing hotter right now than Nashville. The music, the scene, and you guessed it, the food. Today, we’re shaking up a timeless classic with our Nashville Hot Deviled Eggs. Perfect for picnics, parties, or anytime you want to get a little devilish with your dishes, these zesty bites are a crowd-pleaser that will have your guests hollerin’ for more. You’ll fall in love with the crunch, the kick, and the creamy filling that sets these bad boys apart from your regular ol’ deviled eggs.

Are you ready to add some Southern sizzle to your spread? It’s not just about the heat; the beauty of these Nashville Hot Deviled Eggs is in the balanced blend of spices which will send your taste buds dancing all the way down to Music City. Trust me; it ain’t just your grandmother’s deviled egg recipe!

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 24 deviled eggs
• Yield: 12 servings

Got your aprons on? Let’s turn up the heat and dive in, shall we?

Ingredients & Equipment You’ll Need

• 12 large eggs
• 1/2 cup mayonnaise
• 2 tablespoons Nashville hot sauce
• 1 tablespoon sweet pickle relish
• 1 teaspoon mustard
• Salt and pepper to taste
• Cayenne pepper, for garnish

Equipment:

• Bowl
• Pot

In this recipe, the hot sauce and cayenne pepper give the deviled eggs their signature kick, while the sweet pickle relish helps balance out the heat. If you can���t find Nashville hot sauce, you can substitute it with any hot sauce and a bit of brown sugar to get a similar tangy, smoky, sweet, and spicy flavor.

How To Make Nashville Hot Deviled Eggs

1. First, place your eggs in a pot of water and bring to a boil. Once boiling, let them cook for about 9-12 minutes.
2. While the eggs are boiling, you can prepare your devilish filling. Mix together the mayonnaise, hot sauce, sweet pickle relish, mustard, salt, and pepper until it’s all smooth and creamy.
3. After the eggs are done, peel them carefully and cut them in half. Take out the yolks and mix them with your spicy mayo mix.
4. Finally, fill your egg halves with the mixture, sprinkle some cayenne pepper on top for an extra kick, and serve them up!

Tips For The Best Results

• For easy peeling, use eggs that are a bit older.
• Make sure your filling is smooth and creamy for the best texture.

Storage Tips

• Store leftovers in an airtight container for up to 4 days.
• For longer storage, you can freeze the filling separately and assemble when ready to eat.

Frequently Asked Questions

Q: Can I make these deviled eggs without the heat?
A: Absolutely! Just skip the hot sauce and cayenne pepper.

Q: What can I substitute for the mayonnaise?
A: You can substitute with Greek yogurt for a healthier twist.

Q: Can I make these eggs in advance?
A: Yes, you can make the filling a day in advance and assemble before serving.

Q: How long can I store the leftover eggs?
A: Leftovers can be stored for up to 4 days in the refrigerator.

Q: Can I use a different type of hot sauce?
A: Yes, but expect a slight change in flavor. Nashville hot sauce is preferable for the best flavor.

Nutritional Facts of Nashville Hot Deviled Eggs

Each serving of Nashville Hot Deviled Eggs contains about 90 calories, 6g fat, 1g carbs, 6g protein, and 180mg sodium.

Whew! I hope you’ve had as much fun making these riotous Nashville Hot Deviled Eggs as I did. But nothing can beat the joy of watching these fiery fellows disappear from the platter. With their spunky kick and delightful crunch, these deviled eggs will be hit’n all the right notes at your next gathering. So why wait? Get crackin’ and get ready to wow your guests with this Nashville knockout!