Crispy, creamy, and packing a punch, these Nashville Hot Deviled Eggs are not your grandma’s appetizer. The cool, rich egg yolk filling gets a serious kick from the Nashville hot spice blend, perfectly balanced with a touch of sweetness and a delightful crispy crunch from the fried chicken skin. It’s a flavor and texture explosion in every bite!
This recipe works because it takes the familiar comfort of deviled eggs and elevates it with the iconic Nashville hot flavor profile. The cayenne pepper and hot sauce provide the heat, while the brown sugar and paprika add depth and complexity. The crispy chicken skin adds an unexpected textural element that complements the creamy filling beautifully. These are perfect for game day, potlucks, or any time you want to impress your guests with a unique and flavorful snack.
Why you’ll love this Fiery Nashville Hot Deviled Eggs
- A spicy twist on a classic appetizer that’s sure to impress.
- Ready in under 40 minutes, making it perfect for last-minute gatherings.
- The creamy and spicy filling combined with crispy chicken skin offers an irresistible texture contrast.
- Easily customizable to your preferred spice level – adjust the cayenne pepper and hot sauce to your liking.
- These Fiery nashville hot deviled eggs are great for parties, game days, or any occasion where you want to bring a little heat!
- Can be prepared ahead of time, making party prep a breeze.
Ingredients & Substitutions
- 6 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons Nashville hot sauce
- 1 tablespoon yellow mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon brown sugar
- Salt and freshly ground black pepper to taste
- 2 chicken skins
- Vegetable oil, for frying
- Chopped green onions, for garnish (optional)
Nashville hot deviled eggs makes every moment feel energetic. For a milder flavor, use a less spicy hot sauce. You can also substitute the mayonnaise with Greek yogurt for a tangier and slightly lighter filling. If you don’t have chicken skin, you could use fried shallots for a similar crispy topping.
How to make Fiery Nashville Hot Deviled Eggs
Step 1: Cook the Eggs
Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let stand for 12 minutes. Transfer the eggs to an ice bath to cool completely. This ensures easy peeling and perfectly cooked yolks.
Step 2: Fry the Chicken Skin
While the eggs cool, prepare the chicken skin. Cut the chicken skin into small pieces and heat vegetable oil in a skillet over medium-high heat. Fry the chicken skin until crispy and golden brown, about 3-5 minutes. Drain on paper towels and set aside. This adds a delightful crunch and savory flavor to the deviled eggs.
Step 3: Prepare the Yolks
Peel the cooled eggs and slice them in half lengthwise. Gently remove the yolks and place them in a medium bowl.
Step 4: Make the Filling
Mash the yolks with a fork until smooth. Add the mayonnaise, Nashville hot sauce, yellow mustard, apple cider vinegar, cayenne pepper, smoked paprika, garlic powder, and brown sugar to the yolks. Mix well until everything is fully combined and creamy.
Step 5: Season and Fill
Season the yolk mixture with salt and pepper to taste. Transfer the mixture to a piping bag or a resealable plastic bag with a corner snipped off.
Step 6: Garnish and Serve
Pipe the yolk mixture into the egg white halves. Garnish with crumbled crispy fried chicken skin and chopped green onions, if desired. Serve immediately or chill for later.
Tips for Success
- Don’t overcook the eggs! 12 minutes in hot water after boiling is the sweet spot for perfectly cooked yolks without a green ring.
- For even cooking, start with eggs that are at room temperature.
- Taste and adjust the seasoning of the yolk mixture to your liking. Add more cayenne pepper for extra heat, or a pinch of sugar to balance the spice.
- Make the chicken skin ahead of time to save time on the day you plan to serve the deviled eggs.
Serving Suggestions
These Fiery Nashville Hot Deviled Eggs are a fantastic appetizer on their own. They also pair well with other Southern-inspired dishes like our Easy Chicken Enchiladas. For a refreshing contrast to the spice, serve them alongside a crisp salad or a cool drink. If you’re looking for a great cook reel to watch then try this one blueberry buttermilk biscuits recipe.
Storage & Reheating
Leftover deviled eggs can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the egg whites may become slightly rubbery over time. The chicken skin is best stored separately in an airtight container at room temperature to maintain its crispness. Reheating is not recommended, as it can affect the texture of the eggs.
Frequently Asked Questions
- Can I make these ahead of time? Yes, you can make the deviled egg filling and the chicken skin ahead of time. Store them separately and assemble just before serving.
- Are these really spicy? The level of spiciness depends on the amount of cayenne pepper and hot sauce you use. Start with less and add more to taste.
- Can I freeze deviled eggs? Freezing deviled eggs is not recommended, as the texture of the egg whites and yolk filling will change.
These Fiery Nashville Hot Deviled Eggs are a guaranteed crowd-pleaser, offering a delightful combination of creamy, spicy, and crunchy textures. They’re easy to make, customizable to your spice preference, and perfect for any occasion. Give them a try and let us know what you think in the comments below!
Fiery Nashville Hot Deviled Eggs
These Nashville Hot Deviled Eggs are a spicy twist on a classic appetizer, perfect for parties or game day. Creamy egg yolks are blended with a fiery blend of cayenne pepper, paprika, and brown sugar, then topped with a drizzle of hot sauce and crispy fried chicken skin for an irresistible flavor explosion. Get ready for a flavor punch with every bite!
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons Nashville hot sauce
- 1 tablespoon yellow mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon brown sugar
- Salt and freshly ground black pepper to taste
- 2 chicken skins
- Vegetable oil, for frying
- Chopped green onions, for garnish (optional)
Instructions
- Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let stand for 12 minutes. Transfer the eggs to an ice bath to cool completely.
- While the eggs cool, prepare the chicken skin. Cut the chicken skin into small pieces and heat vegetable oil in a skillet over medium-high heat. Fry the chicken skin until crispy and golden brown, about 3-5 minutes. Drain on paper towels and set aside.
- Peel the cooled eggs and slice them in half lengthwise. Gently remove the yolks and place them in a medium bowl.
- Mash the yolks with a fork until smooth. Add the mayonnaise, Nashville hot sauce, yellow mustard, apple cider vinegar, cayenne pepper, smoked paprika, garlic powder, and brown sugar to the yolks. Mix well until everything is fully combined and creamy.
- Season the yolk mixture with salt and pepper to taste. Transfer the mixture to a piping bag or a resealable plastic bag with a corner snipped off.
- Pipe the yolk mixture into the egg white halves. Garnish with crumbled crispy fried chicken skin and chopped green onions, if desired. Serve immediately or chill for later.
Notes
For a milder flavor, reduce the amount of cayenne pepper and hot sauce. Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. The chicken skin can be made ahead and stored in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 deviled eggs
- Calories: 210
- Sugar: 2g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 210mg