Six Eggs, One Teaspoon of Texas Pete: The Holiday Recipe
A simple deviled egg variation for National Deviled Egg Day uses 10 to 12 minutes of boiling and a specific amount of hot sauce.
By Pedro Barnes ·
National Deviled Egg Day is today, November 2. RoyalTea, a writer who identifies as being from the South, shared a recipe for deviled eggs that includes heat. The post notes that Thanksgiving is approaching, making the dish a timely appetizer. The recipe requires six large eggs and three tablespoons of mayonnaise.
The preparation begins with boiling the eggs. The instructions say to cover the eggs with water in a saucepan and bring the liquid to a boil. Once boiling, the pan goes off the heat and the eggs sit covered for 10 to 12 minutes. The eggs then move to an ice bath to cool before peeling. This step ensures the yolks are fully set and easy to remove.
The filling combines the six egg yolks with three tablespoons of mayonnaise, one teaspoon of yellow mustard, and one teaspoon of sweet pickle relish. The recipe calls for one teaspoon of Texas Pete hot sauce, with an option to add more for extra heat. Salt and black pepper are added to taste. The mixture is stirred until it becomes creamy and smooth.
The egg whites serve as the shell for the filling. The writer suggests using a piping bag or a plastic bag with the corner snipped off to fill the halves neatly. A final dusting of paprika garnishes the top. The filled eggs must be refrigerated until they are ready to serve. The process yields six finished deviled eggs.
