RoyalTea Shares Spicy Deviled Egg Recipe for November 2

National Deviled Egg Day arrives on November 2, offering a timely opportunity to prepare for the upcoming Thanksgiving holiday. RoyalTea has published a modified recipe that introduces a spicy element to the traditional appetizer.

The recipe requires six large eggs, which are boiled for 10 to 12 minutes before being cooled in an ice bath. Once peeled and halved, the yolks are removed and mashed until smooth in a separate bowl.

To create the filling, the cook mixes the mashed yolks with three tablespoons of mayonnaise, one teaspoon of yellow mustard, and one teaspoon of sweet pickle relish. The defining ingredient is one teaspoon of Texas Pete hot sauce, which can be increased to taste. Salt and black pepper are added to season the mixture.

The creamy filling is spooned into the hollowed egg whites. For a more uniform presentation, the recipe suggests using a piping bag or a plastic bag with a corner cut off. The final step involves sprinkling paprika over the top and refrigerating the eggs until they are ready to serve.

The author notes that they are from the South and have a strong preference for hot sauce. The recipe is designed for those who want a simple preparation method with a tangy flavor profile and a noticeable amount of heat.