These sassy & spicy Wicked Deviled Eggs are an easy to make, high protein, low carb, flavorful appetizer to serve at your next picnic, party or tailgate.
When I was younger, Deviled eggs were always something that showed up at church potlucks or at family reunions, and I wasn’t a huge fan. But times have changed. Deviled eggs have made a comeback and are actually a “trending” appetizer at many popular eateries. In fact, one of Zane’s and my favorite appetizers is Bricktops’ Deviled Eggs with Candied Bacon. DELISH!
But you don’t have to go out to get yummy Deviled eggs; you can make them in your own kitchen. This recipe for Wicked Deviled Eggs is easy, delicious, and perfect to put out on the appetizer table at your next party.
Why do I call these Wicked Deviled Eggs? The secret that I use to make these deviled eggs “wickedly delicious” is Wickles relish. Since my first taste of Wickles pickles and relish, my fridge is never without a jar of both. Wickles pickles/relish are sweetly spicy and almost addictive. They add so much flavor to these Deviled eggs and to anything else you would normally season with pickle relish.
How do you make perfect boiled eggs? My recipe below includes instructions for stovetop hard boiled eggs, which takes about 25 minutes from start to finish. I recently purchased a Cuisinart Egg Central and now use it exclusively. It cooks perfect hard boiled eggs in 10-12 minutes (in addition to making fluffy omelettes, poached eggs, bread pudding and more).
How do you serve deviled eggs? The best way to serve Deviled eggs is on an egg plate. If you plan on serving Deviled eggs often and want them to “stay put” on the serving piece, an egg plate is perfect. Mine is white and super inexpensive (link to it below). There are also myriad options for egg plates that have a cover for easy transport.
Are Deviled eggs healthy? Deviled eggs can be a healthy appetizer option for those who eat high protein, lower carb diets. If you want to reduce fat in Deviled eggs, use reduced fat mayo (I use Bama light) or plain Greek yogurt.
TIP: Make a few extra eggs to allow for breaking or mangling them during peeling.
Serving Size: Remember, you get double the servings for how many eggs you use. If you boil 10 eggs, you’ll have 20 Deviled eggs (you cut the eggs in half).
If you make these Wicked Deviled Eggs, I’d love to hear what you think, what you like, or what you didn’t, so please leave comments below. I try to reply as quickly as possible!
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- 10 large eggs, boiled and peeled*
- 1/4 cup mayo (I use Bama light)
- 1 1/2 TB Wickles relish
- 1 1/4 tsp Dijon mustard
- 1 1/4 tsp fresh lemon juice
- 1 1/4 tsp Worcestershire sauce
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- paprika to garnish
- Place eggs in pan; cover eggs completely with water.
- Put lid on pan and bring to boil; immediately remove from heat.
- Let covered pan sit for 17 minutes.
- When timer goes off, immediately pour off hot water.
- Fill pan with cold water and a little ice to stop the cooking process.
- Tap each egg on a hard surface until cracked all over.
- Gently roll the eggs on a hard surface to loosen the shell.
- Hold egg under cold running water while removing shell (this makes it easier).
- Slice eggs in half lengthwise; gently squeeze whites to "pop out" yolks into a bowl.
- Add mayo, Dijon mustard, relish, Worcestershire, lemon juice, salt & pepper; mash gently with fork until combined.
- Fill the egg halves with filling, then sprinkle with paprika.
- Arrange Deviled eggs on an egg plate.
- Chill 2-3 hours if possible before serving.
Amount Per Serving Calories 23Sodium 203mgCarbohydrates 6gSugar 5g