Cooking Classics: Hot Sauce Deviled Eggs

Cooking Classics

The Technique

Hot Sauce Deviled Eggs

Deviled eggs are a gem any time of the year. Serve them with summer barbecue, chicken salad or with a pimiento cheese sandwich for a tasty lunch. Hot Sauce Deviled Eggs can be prepared quickly without much thought. Mayonnaise, stone ground mustard, hot sauce & a bit of salt & pepper is all that is necessary in order to make a stellar batch. Depending on the type of hot sauce chosen, a little or a lot may be added. Let individual tastes guide you. Learn how to make a southern favorite ideal for a number of occasions all throughout the year.

Hot Sauce Deviled Eggs
makes 2 dozen

12 hard-cooked eggs
6 Tbsp mayonnaise
1 Tbsp stone ground mustard
1/4 tsp kosher salt
2 or 3 tsp hot sauce
Garnishes: Fresh parsley, paprika &freshly ground pepper

Cut the eggs in half & remove the yolks. Mash the yolks well in a medium bowl with a fork. Whip in the mayonnaise & the mustard with a fork. Stir in the salt & the hot sauce. Fill a disposable pastry bag with the yolk mixture. Snip the end of the bag about an inch from the bottom. Fill the egg white halves. Refrigerate until ready to serve. Sprinkle with parsley, paprika & pepper just before serving.

FROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Make Hot Sauce Deviled Eggs

Mashing the yolks is an important step in preparing a good batch of deviled eggs. Begin with a bowl that will be large enough to mash & blend the ingredients easily. Break up the yolks with a dinner fork well before adding anything else as this will serve as the foundation for the mixture & determine how smooth it will be once complete.

The Technique

 Start adding a bit of mayonnaise & whip it into the yolks. Add the remaining ingredients, whipping well to combine them. If the mixture appears too thick a small amount of mayonnaise may be added to create an ideal piping consistency. Always taste & adjust the seasonings before proceeding.

The Tune
“You Can Do Magic” America

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