Hot Chicken Deviled Eggs
A springtime staple gets a Nashville-inspired twist with our Hot Chicken Deviled Eggs. After piping the spicy yolk filling into each egg half, top with fried chicken bites, a pickle slice, fresh chives and a sprinkle of smoked paprika.
Makes: 24 deviled eggs
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Recipe Created By: Nick Castro
Featured In: Tennessee Home & Farm
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Recipe Created By: Nick Castro
Featured In: Tennessee Home & Farm
Ingredients
- 12 eggs
- ½ cup mayonnaise
- 2 tablespoons olive oil
- 2 teaspoons sriracha
- 1 ½ teaspoon cayenne pepper
- 1 teaspoon chipotle powder
- ½ teaspoon mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For serving:
- 24 fried chicken bites or popcorn chicken pieces, homemade or store-bought (if using prepared hot chicken, reduce cayenne in filling by ½ teaspoon or to taste)
- Sliced pickles
- Fresh chives, chopped
- Smoked paprika
Instructions
- Fill a large pot about halfway with water and bring to a boil over high heat. Once boiling, reduce heat to medium-high, add the cold eggs and cook for 15 minutes.
- Transfer eggs to a bowl of ice water until cool enough to handle, then peel the eggs and slice each down the middle. Separate the whites from the yolks, placing the whites on a serving tray and the yolks in a large bowl.
- To the bowl of yolks, add the mayonnaise, oil, sriracha, cayenne pepper, chipotle powder, mustard powder, garlic powder, salt and black pepper. Stir until smooth.
- Transfer yolk mixture to a piping bag and pipe a generous amount of filling into each egg white half.
- To serve, top each deviled egg with a fried chicken bite, a pickle slice, chives and a sprinkle of smoked paprika.
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