Devil”ish” Eggs with Spicy Mayo
recipe updated March 16, 2024
These eggs are perfect for when you’re craving deviled eggs, but don’t have the time to boil a whole bunch of eggs, gently remove the yolks, mash up the yolks and mix them with seasonings and then pipe them, carefully, back into the whites. Now, don’t get me wrong, I LOVE deviled eggs! Sometimes taking the time to make them is absolutely worth it. But sometimes you just don’t have the time. And that’s where these devil”ish” eggs with spicy mayo come in.
Boil some eggs (hard or soft, your choice) then top them off with spicy mayo, fresh herbs and, of course, smoked paprika. That’s it!! Easy peasy!
At my last doctor’s appointment, my doctor told me I need to set a goal of eating 30 grams of protein at each meal. If you’re wondering what that looks like, it’s the equivalent of 3 eggs and 2 sausage. That’s A LOT of food considering I usually grab some granola or a smoothie for breakfast. I’m 3 months in to adding more protein and I do have more energy and less brain fog, so there’s that. It’s definitely a challenge counting up how much protein is in each ingredient, and sometimes I’m over 30 grams and sometimes I’m under. But I feel like I’m making progress, so I’m really happy about that. If you’re looking to eat more protein and the thought of always making scrambled eggs makes you feel, well, a bit scrambled, these devil”ish eggs will hit the spot.
*DISCLAIMER: I’m not a nutritionist or doctor and I’m not giving any medical advice, just offering what’s worked for me. Please check with your doctor or a licensed practitioner before making changes to your diet.
Time for FAQs
How do I make hard boiled eggs?
I love this method because it’s CRAZY easy! Put your eggs in a medium pot, fill the pot with water until the water just covers the eggs. Cover and bring to a boil. As soon as the water starts boiling, remove from heat and set your timer. I love my eggs more on the soft boiled, jammy side, so I let them sit for 6 minutes. If you like your eggs more hard boiled, leave them for 8-10 minutes.
As soon as time is up, take the pot to your sink, turn on the faucet and fill the pot with cold water. This will cool the eggs off and stop them from cooking. The water should overflow, so turn that cold water on full strength to get the cold water into the pot. You don’t want a trickle or your eggs will take longer to cool which means they’ll keep cooking. You could also add your eggs to an ice bath — fill a large bowl with ice and water and add your eggs. Either method will work.
That’s it! Take your eggs out of the water, remove the shells and store them in a sealed container in your fridge.
What other toppings would work?
If you want to jazz up your eggs, sprinkle them with truffle salt or smoked paprika. You could also top them with crumbled bacon or prosciutto, crème fraîche and a bit of caviar or a sprinkle of everything bagel seasoning.
How long will hard boiled eggs last?
You can store hard boiled eggs in your fridge for up to 7 days. Which makes this recipe a fabulous make ahead one!
Can I use any mayo for the spicy mayo?
Technically, yes. But I highly recommend using Kewpie mayonnaise. You’ll find it in your local Asian grocery store or in the Asian aisle of your grocery store. Kewpie is made with egg yolks, so it has a richer flavor than American mayonnaise.
Can I use yogurt for the sauce?
I haven’t tried yogurt for this recipe, so if you use it be sure to comment how it turns out!
I always struggle peeling my eggs — HELP!
No worries — I know it can seem tricky and because you’re making devil”ish” eggs you’ll want the whites to look pretty. Take an egg and gently roll it on your counter or cutting board until the shell starts to break and shatter. Take a small spoon and gently, very gently, slide it under the broken shell to release the rest of the shell. If you struggle with this, use your fingers to gently remove shell, trying to keep the whites as intact as possible. If the whites don’t look perfect, don’t worry! Place parsley and dill on a platter and nestle the eggs in the herbs. No one will notice and, because they’re so delicious, these eggs will disappear before you can say “yolk.”
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