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Recipe

Ian's Dilly Deviled Eggs

Deviled eggs with a Dilly Buffalo kick, smoked paprika finish, and enough personality to make the tray disappear.

Ian's Dilly Deviled Eggs

Ian's Kitchen Lab

Ian's Dilly Deviled Eggs

Makes one dozen deviled eggs. Creamy yolk filling gets an upgrade with Dijon, mayo, and Ian’s Dilly Buffalo Sauce.

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Ingredients

  • 12 hardboiled eggs, halved
  • Yolks from the 12 eggs
  • 1/2 cup mayonnaise
  • 2 tsp Dijon mustard
  • 1 1/2 tsp Ian’s Dilly Buffalo Sauce
  • Extra Ian’s Dilly Buffalo Sauce for drizzling
  • Smoked paprika for finishing

Instructions

  1. Remove yolks from the hardboiled eggs and smash until you reach your preferred deviled egg filling texture.
  2. Add mayonnaise, Dijon mustard, and Ian’s Dilly Buffalo Sauce.
  3. Mix until fully combined.
  4. Transfer filling to a piping bag or zip-top baggie.
  5. Fill egg white halves until your ancestors say so.
  6. Finish with a little drizzle of Ian’s Dilly Buffalo and smoked paprika.
  7. Serve immediately or refrigerate until party people start hovering near the tray.

Warning: these disappear faster than the person who said they were only having one.