Devilish Deviled Eggs

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It’s not a holiday around here without deviled eggs. We make them at Thanksgiving, we make them at Easter, and we make them at Christmas. They’re always your plain, boring deviled eggs appetizer, though. Sandwich spread, eggs, and paprika, the end. Not very devilish. This time, I wanted to enhance the flavor of our normal holiday party recipes with Tabasco.

Devilish Deviled Eggs - made using 3 different levels of Tabasco to suit everyone's tastes #SeasonedGreetings #ad

Get your pitchforks ready for Devilish Deviled Eggs.

Now, don’t let the name scare you. I actually don’t like a lot of heat in my food. I’m a bit of a wimp to be honest with you. Or, more an angel than a devil. That’s what I like everyone to believe, anyway. Sometimes, though, you just need a little kick to get your dinner guests’ attention.

I don’t have to worry about it being too much for my kids as they’re a lot braver than I when it comes to food. They love deviled eggs any way they come, though, especially these as you can see from the happy face and thumbs up. But I wanted to suit these Devilish Deviled Eggs to everyone’s tastes.

Knowing that I wanted to make a mix of flavor levels for all invited, I picked up bottles of Tabasco in 3 of their flavors while at Walmart. There’s Tabasco Original Red, Green Jalapeño, and Chipotle, each great for incorporating in memorable and delicious party food.

To be honest, I didn’t even know they had more flavors beyond their original. There’s a whole new world of Tabasco out there, though. This was a nice surprise.

As it turns out, my personal favorite is the Chipotle. It has a smokier, deeper taste that I preferred and worked so well in my Devilish Deviled Eggs to add a kick of flavor without being overpowering. I actually used all 3 Tabasco sauces in this recipe, however, separating the filling into 3 bowls and adding just a ¼ teaspoon to each per dozen eggs.

It tastes good to be a little devilish. No pitchforks are actually required.

Devilish Deviled Eggs

Devilish Deviled Eggs

Yield: 24 eggs
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Devilish Deviled Eggs made using a variety of Tabasco sauces.


  • 12 eggs
  • 4 tbsp mayonnaise
  • 2 tsp mustard
  • 2 tsp sweet pickle relish
  • 1/4 tsp Tabasco Original, Green Jalapeño, and Chipotle flavors
  • salt & pepper
  • sprinkle of Paprika


  1. Add single layer of eggs to pan and cover with cold water. Heat on medium until boiling, then cover and turn off stove. Let sit for 12 minutes before removing eggs. Cool completely.
  2. Crack and peel eggs. Cut a small portion of the end off each side of the eggs so they'll sit more steadily. Cut in half and remove yolks to bowl.
  3. Add mayo, mustard, relish and salt & pepper to taste. Mix until well combined.
  4. Separate mixture into 3 separate bowls and add 1/4 tsp of Tabasco Original to one bowl, 1/4 tsp Chipotle another bowl, and 1/4 tsp. Green Jalapeño the other. Mix well. Taste and add more if desired.
  5. Using a teaspoon, fill each egg with the mixtures. You should have an equal number of eggs filled with each of the Tabasco sauce mixtures.
  6. Sprinkle with Paprika.

Did you make this recipe?

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  1. Tabasco is a staple in my family’s houses, especially with my older brothers. I would love to help Santa out and put a little red & green flavor in their stockings! But that Chipotle is staying with me.

  2. Looks very tasty. My hubby enjoys spicy things and, in fact, they refer to him as Mr. Spicy so I know he’ll enjoy these. Thank you for sharing!

  3. We eat an embarrassing number of deviled eggs around here – but I never thought to put tobasco in them! I bet that gives them an awesome kick! We always have tobasco on hand – I will try this next time. (errr, today lol)

  4. mmm tobasco sauce – I never would have thought of that! Just that extra kick and you can never go wrong with deviled eggs.

  5. We serve deviled eggs every holiday too – I’m giving my Dad this recipe for Christmas dinner! It looks great! #client

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