The Devil’s Deviled Eggs (Naturally)

The subtle sweetness, richness, and creaminess of a deviled egg has met it's namesake and been seasoned with a touch of heat as if hell's keeper had done the deviling himself. A spicy take on a classic. If you can't take the heat, just leave out the ghost pepper flakes and you will still have a great deviled egg.

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Course Appetizer, Brunch, Dinner, Holiday, Lunch, Side Dish, Snack

Cuisine American, Deep South, Kentucky, Midwestern, Southern, Tennessee

Ingredients

8 Large Eggs The fresher the better
1 cup Mayo
1/2 tsp White Sugar
Salt and Pepper To Taste
Tucker’s Pure Ghost Pepper
Smoked Paprika Optional

Instructions

Bring eggs to a boil in a large pot with salted water. Salting the water is actually important for boiled eggs. If an egg cracks the salted water will make the egg white solidify faster and effectively seal the crack.
Boil for 10 minutes uncovered. Drain water, then run eggs under cool water until they can be handled. No rush here, you can fill the pot with cold water and let them set for a while.
Peel the eggs. Make sure that after peeling you rinse and dry the eggs to make sure all pieces of the shell are no longer on the egg.
Cut eggs lengthwise and remove yolks. Place yolks in a medium mixing bowl and place whites on the plate or tray that you will be serving from.
Add mayo, sugar and salt & pepper to taste to the mixing bowl. Whisk or mix with a fork until mixture is smooth and creamy. Be sure to break up the egg yolks as you mix. Taste and add more salt, pepper or sugar if desired.
Spoon yolk mixture into egg whites. Garnish with Tucker’s Pure Ghost Pepper, or smoked paprika, or both. Enjoy.