Deviled Eggs with Zip

I’ve taken these yummy deviled eggs to many events, and folks always enjoy them. They’re just a little spicy! Adjust the proportions of the mustards and mayonnaise to taste. I sometimes add a hot Jamaican pepper if I really want to spice them up.

Original recipe makes 12 deviled eggs


12 eggs
2 tablespoons mayonnaise
1 teaspoon Chinese hot prepared mustard
2 teaspoons yellow mustard
salt and pepper to taste
paprika, for garnish

  • PREP

    15 mins

  • COOK

    30 mins


    45 mins


  1. Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  2. Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl, and mash together with mayonnaise, Chinese hot prepared mustard, yellow mustard, salt and pepper.
  3. Fill the hollowed egg whites with the egg yolk mixture. Garnish with paprika. Chill in the refrigerator until serving.


Calories: 88 kcal
Carbohydrates: 0.5 g
Cholesterol: 212 mg
Fat: 6.8 g
Fiber: 0 g
Protein: 6.3 g
Sodium: 89 mg