These Dill Pickled Spicy Deviled Eggs are perfect for a holiday pot luck, game day snack, or just a Saturday treat. We serve up a traditional deviled egg recipe, but spice it up with cayenne, horsey sauce, and spicy pickles.
- 6 hard boiled eggs, peeled
- 1 medium spicy dill pickle, minced
- ¼ cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon prepared horseradish sauce
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- ¼ teaspoon cayenne
- Paprika to sprinkle on top
- Slice eggs in half (length-wise) and separate the yolk from the whites.
- Place whites aside and add yolks to medium-sized glass bowl
- Add all other ingredients except paprika and egg whites to dish and mix well
- With either spoon or piping bag, fill egg whites with filling.
- Sprinkle paprika on top
- Dice the pickles up real fine for the best eggs.
- If you use a piping bag to fill the eggs, remember that the pickles might clog your piping bag. Use one that is big enough to let chunks of pickle to pass.
- If you want more heat, double the cayenne, or add to your taste.
- Add your eggs to hot boiling water, rather than heating from room temperature, to get the most easily peeled eggs.
- Eggs that have been in your fridge a while (but still within the expiration date), work best for making easily-peelable eggs.
- Ice Shock your eggs when done boiling.
- Serving Size: 1 egg
- Calories: 146 Calories
- Sugar: 1 g
- Sodium: 228 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 216 mg
Keywords: Spicy Deviled Eggs