Thursday, October 27, 2011

Devilish Deviled Eggs

       Lisa's Dinnertime Dish has moved.  Please visit me at my new and improved blog site!  The new address is  I look forward to seeing you at the new site!!

       I figured with Halloween almost here, which then seems to lead right into Thanksgiving and Christmas, it's a good time to post another appetizer recipe.  It seems like when we get to this time of year there is so much entertaining going on that it's a good idea to have a few appetizers up your sleeve.

     My inspiration for these deviled eggs comes from a nearby restaurant.  Alex and I had dinner there a few weeks ago when Steve was travelling.  I wasn't terribly hungry, so I opted for a small salad and the deviled egg trio appetizer.  These were the best deviled eggs I had ever had!  The trio consisted of a traditional, a traditional topped with bacon and green onions and a spicy version with buffalo sauce mixed in and then topped with red pepper flakes.  All three were delicious.  They were very creamy and had just the right amount of tanginess.

     Tonight I'm going to a get-together with some friends and I need to bring an appetizer.  So I thought today would be a perfect time to make my own version of these tasty little bites.  To make the traditional filling, I put in a combination of mayonnaise, dijon mustard, yellow mustard, red wine vinegar and salt and pepper.  Then I took half of the filling and added buffalo sauce.  I think they turned out pretty close to the ones at the restaurant!

Devilish Deviled Eggs

  • 8 hardboiled eggs
  • 1/4 cup mayonnaise (I used reduced fat)
  • 1 tbsp + 1 tsp dijon mustard
  • 1 tsp yellow mustard
  • 1 tbsp red wine vinegar
  • 1 tbsp buffalo sauce
  • salt and pepper
  • 1 slice bacon, diced up
  • 1 green onion, finely chopped
  • red pepper flakes

     Start eggs in cold water.  Bring to a boil and boil for 10 minutes.  Drain and run eggs under cold water to help cool.  Once cool, peel.

Fry bacon over medium heat until crispy, drain on paper towels.  Once bacon is cool, finely chop.

After eggs have been peeled slice them in half lengthwise and scoop out the yolks.

Mix in mayo, dijon, yellow mustard, vinegar and salt and pepper until VERY smooth.

Put half of filling into another bowl and stir in the buffalo sauce.  Then spoon each filling into a separate ziploc bag.  Seal the bag and cut the tip off of one corner.  Pipe each filling into half of the eggs.

Garnish the traditional filling with the bacon and green onions and garnish the buffalo filling with the red pepper flakes.


Shared at Larks Country Heart on 10/27/11
Shared at Family Fresh Meals on 12/18/11


  1. Okay, these look absolutely freakin fantastic! My husband would go nuts for these, bacon and hot sauce in deviled eggs? YES PLEASE!

  2. this is a yummy appetizer,I will try...

  3. I LOVE hot sauce, why have I never put it in my deviled eggs!?! Great recipe!!!