Deviled Eggs

Deviled Eggs

It's not a party without some deviled eggs. They are a simple and spectacular addition to your table! Jazz up your Deviled Eggs with Sylvia’s Kickin’ Hot Sauce!

Prep Time 10 minutes
Cook Time 10 minutes
Servings: 2 


  • 6 large hard-boiled eggs
  • 2 tablespoons mayonnaise
  • 3 tablespoons plain Greek yogurt
  • 1/2 teaspoon distilled white vinegar
  • 1 teaspoon Sylvia's Kickin' Hot, Hot Sauce
  • 1/2 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon Sylvia's Pure Coarse Black Pepper
  • 1/8 teaspoon garlic powder
  • 1 pinch cayenne pepper
  • 1/4 cup frozen chopped spinach, thawed and drained
  • 3 teaspoons finely chopped chives (2 teaspoons reserved for garnish)


  1. Fill a large bowl with 4 cups of cold water and 4 cups of ice. This will help cool eggs quickly after cooking.
  2. Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
  3. Tap each thoroughly cooled egg on counter to crack shell. Carefully peel egg, dipping in cool water to remove excess. 
  4. Slice peeled eggs in half lengthwise.
  5. Transfer yolks to a fine-mesh sieve and press through into a bowl with a rubber spatula.
  6. Add mayonnaise, yogurt, vinegar, Sylvia's Kickin' Hot, Hot Sauce, sugar, salt, Sylvia's black pepper, garlic powder, cayenne pepper, spinach, and 1 teaspoon chives. Combine until smooth.
  7. Transfer mixture to a piping bag or resealable plastic bag. Press mixture into one corner and twist top of bag. Using scissors, cut about 1/2 inch off corner of bag.
  8. Arrange egg whites on serving platter. Squeeze bag to pipe filling into whites, to about 1/2 inch above whites. Sprinkle with paprika and chives.
  9. Serve immediately.

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