Hot deviled eggs recipe


The spicy crumb topping dusted over these eggs serves as the white bread component of the Nashville-style hot chicken experience. The hot sauce, mustard, and cayenne blend for a layered heat, while the pickle adds snap. The inspiration for the spicy crumb topping came from a garlic toast version I read about on A Farmgirl’s Dabbles blog.

  • Yield: 2 dozen pieces


  • 1 dozen eggs
For the Filling
  • 1 tablespoon Dijon mustard
  • 2½ tablespoons mayonnaise
  • 3 teaspoons cayenne hot sauce
  • ½ teaspoon cayenne pepper
  • 2 tablespoons minced dill pickle
For the Garnish
  • ½ teaspoon cayenne pepper
  • ½ teaspoon light brown sugar
  • Pinch of ground cumin
  • ¼ cup (30 g) bread crumbs
  • 1 teaspoon vegetable oil
  • Dill pickle rounds, cut into wedges for garnish
  • Paprika
How to Make It
  1. Hard-cook the eggs by placing them in a saucepan, covering them with water, and bringing the water to a boil. Remove the pot from the heat and cover it. Allow the eggs to sit in the water for about 15 minutes.
  2. Make the Filling
  3. Slice the eggs lengthwise and drop the yolks into a medium bowl; arrange the egg white halves on a platter.
  4. To the yolks, add the Dijon, mayonnaise, hot sauce, cayenne, and chopped pickle by mashing the mixture with the back of a fork. Set it aside in the refrigerator.
  5. Prepare the Garnish
  6. Combine the cayenne, brown sugar, and cumin with the bread crumbs in a small bowl. Heat the oil over medium and then toast the spiced bread crumbs for about a minute.
  7. Fill the egg whites with the yolk mixture, top each one with a triangle of pickle and a sprinkle of paprika. Dust the eggs and platter with the spicy bread crumbs for color and crunch before serving.

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