These Spicy Crunchy Deviled Eggs Will Knock Your Socks Off
Take a minute to think about all the classic delicious appetizers you eat at parties or events. From bacon-wrapped dates to mini bruschettas to sliders, there are so many options. But the one that always goes the fastest is — you guessed it — deviled eggs. Something about the flavor of the yolk mixture is irresistible. Today, with chef Dawn Perry and LAY’S® Wavy, we are adding one more flavor and texture to this on-demand app with LAY’S® Wavy Hickory BBQ Flavored Potato Chips. They’re aptly named, because that little devil on your shoulder is going to tell you to eat one more. And then another. We suggest you give in.
Ingredients:
Makes 12 (can easily be doubled for a crowd)
Instructions:
- 6 large eggs (old eggs peel better), white or brown
- 2 Tablespoons mayonnaise
- 2 teaspoons hot sauce, such as Cholula or Tapatio
- 1 teaspoon Dijon mustard
- 1 teaspoon lime juice
- kosher salt
- 1 ounce LAY’S® Wavy Hickory BBQ Flavored Potato Chips, crushed (about 1/3 cup)
- 12 sliced pickled jalapeños
- finely grated lime zest, for serving
1. Place eggs in a small saucepan and cover with one inch of cold water. Bring to a boil, then immediately remove from heat. Cover and set aside for 12 minutes. Drain eggs and run under cold water to cool.
2. When cool enough to handle, peel eggs and cut in half. Pop out the yolks into a medium bowl.
3. Add mayonnaise, hot sauce, Dijon and lime juice to yolks and season with salt. Use a fork to mash the mixture until mostly smooth.
4. Fill egg whites with egg yolk mixture.
5. Just before serving, sprinkle eggs with crushed chips and top each with a slice of pickled jalapeño. Grate lime zest over the top.
Turn your app into art by styling your eggs on colorful plates.
Place eggs in a small saucepan and cover with one inch of cold water. Bring to a boil, then immediately remove from heat. Cover and set aside for 12 minutes. Drain eggs and run under cold water to cool. When cool enough to handle, peel eggs and cut in half. Pop out the yolks into a medium bowl.
Add mayonnaise, hot sauce, Dijon and lime juice to yolks and season with salt. Use a fork to mash the mixture until mostly smooth. Fill egg whites with egg yolk mixture.
Crush your chips into crumbles. We recommend putting them in a plastic bag and going over them with a rolling pin.
Just before serving, sprinkle eggs with crushed chips and top each with a slice of pickled jalapeño. Grate lime zest over the top.
You little devils, you’re so good!
What would you serve alongside these delicious eggs? Share your ideas in the comments.
