Amy Riolo: Hi! I am Chef Amy Riolo with the Association for Dressings and Sauces and we are making Fiery Deviled Eggs. So now, I already started cutting up some of my hard boiled eggs and all I am going to do is make a cut lengthwise and then I am just going to scoop out the yolk, pretty much it does that on its own. We've got six eggs, so this recipe feeds six. If you need more than that, you can always just double it.
And I am going to start mashing up the yolks, this is really easy and now I am going to store my in mayonnaise. Mayonnaise adds great flavor to, not only deviled eggs, but also to sandwiches and deli sandwiches. It really gives a nice creaminess and a tang. And then, I am going to add my hot mustard. This gives us a little bit of extra kick, heat, and flavor and then our Dijon mustard helps out with the creaminess and a little bit of tang also.
Mustard comes from the mustard plant, but did you know that the entire plant is actually edible all the way from the stems to the leaves? Then I am going to add a teaspoon of hot sauce. Of course, you can add more if you like, that's why we call them fiery deviled eggs and then, I am going to add some salt, about an eighth of a teaspoon or whatever you would like to taste, add some black pepper.
Sometimes different sauces and dressings have a little bit of a different salt content so you want to adjust it. I just want to stir to make sure that everything has incorporated really well. The hot sauce contains capsaicin; that's what makes peppers hot and gives the recipe a nice tangy flavor.
So now that we have our filling all mixed up, I am going to go ahead and start filling my eggs. If you want to make this look really fancy, you can put this into a pastry bag and squirt it out and use that to stuff the centers and then it gives you that nice finished edge like a cater, but if you are doing it for everyday, or just for fun family event, you can spoon it in.
This is also a great activity for kids to help out with. So now that we have our fiery deviled eggs all filled up, we can go ahead and refrigerate them for upto 24 hours before serving and then just before serving we'll sprinkle them with a little bit of paprika for color and here you have our fiery deviled eggs.
Remember that sauces and dressings are a great way to add flavor to your next meal. For more creative recipes using sauces, dressings, mayonnaise and other condiments, visit dressings-sauces.