RoyalTea: How to make spicy deviled eggs with Texas Pete hot sauce

National Deviled Egg Day arrives this Sunday.

With Thanksgiving approaching, RoyalTea has released a specific recipe for deviled eggs that incorporates heat. The writer identifies as a Southern resident and notes a personal preference for hot sauce. The resulting dish is described as having a tangy profile and a spicy kick.

The preparation requires six large eggs, three tablespoons of mayonnaise, and one teaspoon each of yellow mustard and sweet pickle relish. One teaspoon of Texas Pete hot sauce is the primary flavoring agent, though the writer notes that extra sauce can be added to taste. Salt, black pepper, and paprika complete the ingredient list.

The process begins with boiling the eggs for 10 to 12 minutes. The cook then removes the pan from the heat and lets the eggs sit in the water before transferring them to an ice bath to cool. This step is intended to make peeling easier.

Once peeled, the eggs are sliced lengthwise and the yolks are removed. The yolks are mashed in a bowl until smooth. The mayonnaise, mustard, relish, and hot sauce are mixed into the yolks. The filling is seasoned with salt and black pepper until the mixture is creamy.

The empty egg whites are filled with the mixture using a spoon or a piping bag. The finished eggs are topped with paprika and stored in the refrigerator until ready to serve.