Best Tex Mex Spicy Deviled Eggs Recipe – Must Love Home (2024)

FAQs

Why do people put paprika on deviled eggs? ›

The paprika will determine the depth of flavor of each bite. You can garnish with any kind (hot or sweet Hungarian, or hot or sweet smoked), but the better the quality, the more complex the flavor.

At church functions in parts of the Southern and Midwestern United States, the terms "stuffed eggs", "salad eggs", and "dressed eggs" occur instead, to avoid reference to the word "devil". For this reason, the term "angel eggs" is also occasionally used.

A light-colored vinegar, like the white-wine vinegar we use in these creamy deviled eggs, brings a touch of acidity to the filling and balances the richness of the yolks and the mayonnaise.

Remove from heat when eggs are clumpy, but soft. Season with freshly ground black pepper and garnish with a sprinkling of chopped chives.

A simple and delicious appetizer, this angel eggs recipe is everything you love from the classic with a nicer name. The only difference between angel eggs and deviled eggs is the name! The recipe can easily be doubled or tripled, making it the perfect finger food option for parties, potlucks, and BBQs.

In some regions of the South and the Midwest, deviled eggs are also called salad or dressed eggs when they are served at a church function, to avoid the term "deviled." Deviled eggs have been a popular picnic offering as well as being a standard item in what has become known, especially in the South, as "funeral food."

One person explained that alternate names for deviled eggs are used in other parts of the U.S., including “stuffed eggs,” “salad eggs,” “dressed eggs,” and “angel eggs” for eggs with less fat and cholesterol.

What ethnicity is deviled eggs? ›

According to The History Channel, deviled eggs go all the way back to ancient Rome, where eggs were boiled, seasoned with spicy sauces, and then served at the beginning of meals. In the 13th century, stuffed eggs began to appear in the southern, Andalusian regions of Spain.

Going overboard with the mayo.

But when you're heavy-handed with this ingredient, not only will it overpower the taste of the filling, but it can also make for a loose, runny filling that's tough to pipe into the egg white.

You've got this backwards: it's the “cooked all the way through” that is the problem. Basically the white sets more firmly the higher the temperature. If you boil your eggs in rapidly-boiling water, the white will be rubbery. If you boil them in just-barely simmering water, the white will be more tender.

Prep deviled eggs too far in advance, and you'll have dried out filling and stinky boiled egg whites. For the best results, prep your deviled eggs up to two days in advance and keep the egg whites and filling separate until you're ready to serve. This prepping method also applies if you're not even leaving the house.

Salt intensifies the egg flavor, pepper adds some spice, and the paprika adds a subtle warmth and a sweetness. Of course, depending on what kind of paprika you use, you can really play around with flavor a lot! Some will make for a spicy fried egg while others will make it more savory and sweet.

Paprika is a mellow ingredient, bringing beautiful color and a hint of sweetness. Use paprika to add flavor and vivid red color to pretty much any dish. It works great with lighter colored foods such as potato salad and deviled eggs. Since paprika has a mild flavor, larger amounts can be used.

Think of paprika as the gentler, sweeter cousin of hot chili peppers. It enlivens your favorite dishes with fruity notes and a toasty red color without ever taking over the show. Picture that iconic dusting of bold red color atop deviled eggs.