I love deviled eggs. They are easy to make, everyone enjoys them, and they are perfect for any get-together. Today, I’m sharing two popular deviled egg recipes you will want to make right away.
I have a recipe for a spicy version with hot honey, and another for those of you eating low-carb. Both are simple to prepare and taste wonderful. I think you’ll find a new favorite here!
Jump to Recipe:
Spicy Hot Honey Deviled Eggs Recipe
These hot honey deviled eggs are a delicious spin on a classic. You get a little bit of sweet and a little bit of heat in every bite.
They are perfect for parties or a quick snack, always a crowd-pleaser with their unique kick.
Key Ingredients & Quick Tips
- Hot Honey: You can buy this or make your own by warming honey with a few drops of hot sauce. The amount of hot sauce is up to you!
- Egg Quality: Fresher eggs can be harder to peel. Older eggs usually peel easier after boiling.
- Piping the Filling: For a neat look, use a piping bag with a star tip to fill your egg whites. If you don’t have one, a spoon works just fine!
What You Need for Hot Honey Eggs
- 6 large hard-boiled eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon hot sauce (adjust to your liking)
- Salt and black pepper to taste
- 2 tablespoons hot honey, for drizzling
- Paprika or finely chopped chives, for garnish
⏱️ Time: 20 minutes🍽️ Yields: 12 deviled egg halves
How to Make Hot Honey Deviled Eggs
Step 1: Prep the Eggs
Carefully peel your hard-boiled eggs. Slice each egg in half lengthwise. Gently remove the yellow yolks and place them into a medium bowl. Arrange the white halves on a serving platter.
Step 2: Make the Filling
Mash the egg yolks with a fork until they are crumbly. Add the mayonnaise, Dijon mustard, apple cider vinegar, and hot sauce to the mashed yolks. Mix everything well until it’s smooth and creamy. Taste and add salt and pepper as you like.
Step 3: Fill and Finish
Spoon or pipe the yolk mixture back into the egg white halves. Drizzle a little hot honey over each deviled egg. For a final touch, sprinkle with paprika or chopped chives.
📝 Final Note
These deviled eggs are best served chilled. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Simple Low Carb Deviled Eggs for Keto
Eating low carb or keto doesn’t mean you have to skip out on your favorite snacks. These low carb deviled eggs are just as creamy and satisfying as the original recipe.
They are easy to make and fit perfectly into your healthy eating plan. You’ll love them!
Key Ingredients & Quick Tips
- Mayonnaise Choice: Make sure to use a sugar-free mayonnaise to keep these truly low carb. Read the label to check.
- Mustard Type: Yellow mustard is usually very low in carbs. Dijon mustard is also fine, just ensure it doesn’t have added sugars.
- Smooth Filling: For the creamiest filling, mash your yolks well before adding the other ingredients. You can even use a small food processor.
What You Need for Low Carb Deviled Eggs
- 6 large hard-boiled eggs
- 1/4 cup sugar-free mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon apple cider vinegar
- Salt and black pepper to taste
- Paprika, for garnish
⏱️ Time: 15 minutes🍽️ Yields: 12 deviled egg halves
How to Make Low Carb Deviled Eggs
Step 1: Get Eggs Ready
Peel your hard-boiled eggs with care. Slice each egg lengthwise to create two halves. Remove the yellow yolks and put them into a small bowl. Place the egg white halves on your serving plate.
Step 2: Mix the Filling
Use a fork to mash the egg yolks until they are fine. Add the sugar-free mayonnaise, yellow mustard, and apple cider vinegar. Mix everything together until it is smooth and creamy. Season with salt and pepper to your taste.
Step 3: Fill and Serve
Spoon the yolk mixture back into the empty egg white halves. You can use a small spoon or a piping bag. Finish by sprinkling a little paprika on top of each deviled egg.
📝 Final Note
These low carb deviled eggs taste best when chilled. Store any extra eggs in a sealed container in the refrigerator for up to 3 days.
