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Deviled Eggs with an "Attitude"

Servings: 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

  Ingredients

  • 12 large eggs (boiled and peeled like a pro)

  • ½ cup real mayo (none of that light stuff)

  • 2 tsp Dijon mustard (gives it that tangy twang)

  • 1 tsp apple cider vinegar

  • ½ tsp garlic powder

  • ¼ tsp cayenne pepper (more if you like to live dangerously)

  • 1 tbsp pickled jalapeño juice (yes, trust me)

  • Salt & cracked black pepper to taste

  • Paprika (for that devil dust sprinkle)

  • Tiny fresh dill sprigs or pickled jalapeño slices for garnish

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The Oklahoma Food Dude                   says:
"Just because they're holy on the outside, don’t mean they ain’t a little wicked in the middle!"

OFD Glasses.png

   Instructions

  1. Slice & Scoop
    Cut your hard-boiled eggs in half lengthwise. Pop those yolks into a bowl like you’re slingin’ bingo balls at the VFW.

  2. Mash ‘em Good
    Smash those yolks up with a fork ‘til they’re smoother than Uncle Earl’s pickup line at the gas station.

  3. Flavor Explosion
    Add in mayo, mustard, vinegar, garlic powder, cayenne, and jalapeño juice. Mix it like you mean it. Taste. Adjust the heat if your guests can handle a little Oklahoma fire.

  4. Fill ‘em Fancy
    Spoon or pipe that creamy goodness back into the egg whites like you’re decorating Easter hats.

  5. Top & Tame
    Dust each with paprika. Top with either a dill sprig (for the church crowd) or a slice of pickled jalapeño (for the back porch party folks).

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