This shop for Tabasco Sauce has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone, but feel free to try this recipe for Cilantro Tabasco Deviled Eggs and make it your own. It may become one of your favorite holiday party recipes! #SeasonedGreetings #CollectiveBias
In our household no holiday is complete without deviled eggs. My family tells me my deviled eggs are just as good as Grandma’s, and that’s a huge compliment for me because I loved my Grandma’s cooking. For us this is one of our go to holiday party recipes.
My family asks me to make the deviled eggs for all special occasions. They’ll boil the eggs and insist I should really be the one to make the eggs when I arrive. Ten years ago or so my nephew even gave me an egg dish for Christmas, just because he wanted me to make deviled eggs for him. It’s a gift. I make awesome eggs. I’ll admit it.
Yes, that’s the very same egg dish my nephew you gave me years ago. I love it and still use it to this day! It’s my favorite one.
For Thanksgiving this year, I decided I needed a change. I love my go to deviled egg recipe. I can make it from memory at any given time, and usually I don’t measure, I just dump ingredients in. That’s how familiar with the recipe I am. I can taste it to make the adjustments I need. Because I decided on a change, that meant I needed to create a recipe. I can’t get the proper base recipe if I don’t know how much I put in in the first place. My change this year was to spice it up. I decided on adding some Tabasco sauce to my recipe. That meant it was time to head to the store and pick some up.
I’ll give you the follow along photo tutorial first, then the complete recipe at the end of the post.
First things first. To make deviled eggs you have to boil the eggs first. For this recipe, you’ll do six eggs, which will be twelve deviled eggs. My method is to put the eggs in the pot with some water then turn the heat up. As soon as you get a rolling boil let the eggs boil for three minutes, then turn the heat off, but don’t remove them from the burner. Let them continue cooking in the hot water for 8 minutes, then immediately remove the eggs to an ice water bath to cool them and stop the cooking.
The next step, once the eggs are cool, is to peel off the shells. This can be awesome or completely disastrous. I’ve found that if you carefully peel off bits of the shell until you can grab a little bit of the membrane that’s between the shell and the egg white, then you can more easily peel off the shell without harming the egg white. If you do have problems with the egg white sticking, it’s because it’s sticking to the membrane, not the shell. Good luck! This is the part of the recipe that always seems to be surgery to me because it can be a delicate procedure and can make or break the visual appeal of your deviled eggs.
Once you have the eggs peeled, I like to rinse them off to make sure all the shell is removed. It never fails that I end up with a little bit of shell on the egg and that can ruin the entire dish for someone.
After you’re sure all the peels are off you’ll want to slice the eggs in half the long way.
When I slice the eggs in half I put the yolks in a bowl and set the whites back on the egg plate. If you don’t have an egg plate, or if you’re only getting it out for a party, putting the eggs on a plate works well too. I find that a flatter plate works better than a more concave plate, but use what you have. They’re all eggs and they’ll all get eaten the same way no matter what.
Once you have all the yolks in a bowls you’ll want to mash them up. I use an oversized serving fork for this. After they are mashed you can add in the rest of the ingredients. Mayonnaise, vinegar, salt, pepper, mustard, Tabasco sauce (Original Red) and sugar.
This is the fun part. Mix it all together, then taste. From here you can adjust any of the ingredients to your preference, though I always advice to not change up the mayonnaise. That one can be overpowering, and only make small adjustments to the others because they are all such strong flavors it’s easy for them to overtake.
When I tasted this I loved the Tabasco flavor in the eggs! However, I had reduced the amount of salt to let the Tabasco stand out. This worked, but I felt it needed something else. It wasn’t a boost of any of the other ingredients, because I could tell their flavor balance in the recipe was good. I rummaged around in the fridge and found some fresh cilantro. It was worth a try, if it didn’t work out, I could just make another batch. Remember, I have a lot of family who love my deviled eggs. I know they wouldn’t go to waste.
With cilantro in hand I chopped up about half a tablespoon of it and added it to the mix. That was it! The perfect addition. The cilantro gave a fresh herbed flavor to the deviled eggs and boosted the flavor of the Tabasco! It’s amazing how versatile Tabasco is in creating recipes. It’s a great product that can enhance a lot of recipes. I’m going to start adding it to more of my recipes in the future.
Now that the egg yolk mixture has the perfect flavor, it’s time to fill the eggs. Just a small spoonful in each egg white. If you want to pipe it in with a piping bag, go for it. I prefer the rustic look though.
Last step is to add the garnish. Traditional garnish for deviled eggs is paprika, which I did use on mine this time. I also added a cilantro leaf to a few of them. Other things you could use to garnish these is more Tabasco sauce, to give a hint about what’s inside the eggs, or even some cayenne pepper. Maybe some green onions or even chopped red onions. What you use depends on what flavor combination you wanted to go with or even what display look you want for your holiday party recipes.
- 6 hard boiled eggs, peeled and halved.
- 2 tbsp mayonnaise
- 1 tsp vinegar
- 1/4 tsp salt
- 1 tsp horseradish mustard
- 1/2 tsp Tabasco Sauce, Original Red(more or less to taste)
- dash of sugar (to taste)
- dash of pepper (to taste)
- 1/2 tbsp minced fresh cilantro
- garnish of choice (paprika, cilantro leaves, minced red onion, green onions, cayenne pepper, etc)
Place egg yolks in a bowl and set egg whites aside on a plate. In the bowl with the yolks, mix mayonnaise, vinegar, salt, mustard, Tabasco Sauce, sugar, pepper and cilantro, with a fork until smooth. Taste mixture and adjust ingredients to preference.
Fill egg whites with the egg yolk mixture. Top with choice of garnish. Store in a sealed container in the refrigerator or serve immediately.
What is your favorite recipe for deviled eggs? Tell me in the comments.