Deviled Eggs (and Special Sauce!)

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I’m back! Work got a bit crazy last week, with an unexpected trip to NYC, so unfortunately I had no time to cook. But after an amazing and long Memorial Day weekend I was able to whip up some awesome recipes I can’t wait to share with you guys!

A couple weeks ago, I found a “special sauce” recipe, which is meant to find its way onto burgers. It has a mayo base, so I thought it would be absolutely delicious paired with the yolks inside re-vamped deviled eggs! Luckily, you’ll have some sauce leftover from this batch, which you must try on your next burgers.

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Let about 5 inches of water come to a boil over medium heat.

When boiling, remove the eggs from the fridge and slowly drop into the water.

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Let the eggs boil on medium heat for exactly 13 minutes.

While the eggs cook, whisk together the sauce ingredients in a small bowl and place into the fridge. The key ingredient in the sauce is the spicy pickle juice. I always save my pickle juice for martinis, so this was easy for me to find! Any pickle juice will work if you don’t have spicy, though you may want to add a pinch of cayenne to give it that hint of spice. A splash of vinegar will work too in a bind.

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Prepare a large bowl with ice water.

Remove the eggs from the heat and gently place into the ice water.

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Let cool for about 5 minutes and then crack the shells.

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Place the eggs back into the ice water for 5 more minutes.

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Peel the eggs.

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Pat eggs dry with a paper towel.

Slice the eggs vertically in half.

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Take the bowl of sauce and remove about 1/4 cup (save to put on top of burgers!!)

In the sauce bowl, add the egg yolks and mix until fairly smooth. Add some more sauce if the mixture is too thick.

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Fill the egg white halves with the yolk mixture.

Top the deviled eggs with a teeny dot of sriracha, a pinch of dill, and some paprika for some old school flare!

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Let cool in the fridge for at least an hour and then do your best not to eat the entire dish.


Special Sauce adapted from: Epicurious

Makes: 12 deviled eggs

Prep: 15 minutes, Cook: 20 minutes, Total: 35 minutes

“Special Sauce”:

  • 1/4 cup mayonnaise
  • 1 tablespoon ketchup
  • 1 tablespoon spicy pickle juice
  • 1 1/2 teaspoons yellow mustard
  • 1/4 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder

Deviled Eggs:

  • 6 large eggs
  • Sriracha, dill and paprika for garnish

Let about 5 inches of water come to a boil over medium heat.

When boiling, remove the eggs from the fridge and slowly drop into the water.

Let the eggs boil on medium heat for exactly 13 minutes.

While the eggs cook, whisk together the sauce ingredients in a small bowl and place into the fridge.

Prepare a large bowl with ice water.

Remove the eggs from the heat and gently place into the ice water.

Let cool for about 5 minutes and then crack the shells. Place the eggs back into the ice water for 5 more minutes.

Peel the eggs and dry them with a paper towel.

Slice the eggs vertically in half.

Take the bowl of sauce and remove about 1/4 cup (save to put on top of burgers!!)

In the sauce bowl, add the egg yolks and mix until fairly smooth. Add some more sauce if the mixture is too thick.

Fill the egg white halves with the yolk mixture.

Top with a teeny dot of sriracha, a pinch of dill, and some paprika.

Let cool in the fridge for at least an hour before eating.

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