Deviled eggs are one of my all-time favorite foods to make for entertaining! They may be small in size, but they are PACKED with flavor and they come together in no time. Deviled eggs also make for a nice, filling starter; they’re more substantial than a vegetable or salad before a meal, so if one of your guests arrives hangry, rest assured this appetizer will tide them over until dinner is served.
I originally developed this recipe when I was much younger, back in 2015. Since then, I’ve upgraded and adapted the recipe to my favorite version here! Speaking of adaptations, let me just say: most deviled eggs are really boring, with the same old ingredients every single time. My recipe REALLY spices it up, with pickled jalapeños for heat, sour cream and Dijon mustard for depth of flavor and tang, and all topped with a sprinkled of smoked paprika in place of the usual sweet paprika. When everything gets mixed together, you’re left with a creamy, smoky, spicy, flavorful deviled egg, with little bursts of heat throughout from the jalapeños. No one will skip the deviled egg tray when you serve these at your next party; it’s an absolutely delicious bite!
1. What if I don’t like spicy food?
It’s so easy to adjust the heat in this recipe. Reduce the amount of jalapeño to suit your taste, and if you don’t like heat at all, you can omit them entirely! The sour cream, garlic powder, Dijon mustard, and smoked paprika will still give you tons of flavor and a delicious bite.
2. Sour cream in a deviled egg?
While the usual store bought mayo lends lots of creamy goodness to a deviled egg, it lacks big flavor. The addition of sour cream solves this problem, with a richer, tangier flavor that really takes these eggs over the top.
3. Egg Peeling 101
Peeling hard boiled eggs can be tricky, so here are a few things I do that help them come out beautifully every time: 1. Immediately rinse your eggs under cold water or place in an ice bath after boiling. 2. Make sure to crack the shell well at the wider, “bottom” end of the egg; this is where the air pocket is inside, and the easiest place to start peeling. 3. Peel your eggs in a bowl of water; you can easily wash off the shell to see what’s left, and the water will seep between the shell and the egg, helping you peel faster.
Eitan Bernath is a 19 year-old chef, food & lifestyle content creator, entertainer, TV personality, and entrepreneur, best known for his viral videos on social media that showcase his cooking expertise and captivating personality.