Field Notes

Hot Sauce Deviled Eggs

Our new Hot Sauce Field Guide has a pretty good range of recipes that cover flavors and applications, but it all starts from a place of simplicity. Making hot sauce at home is as simple as mixing together chilies, water and vinegar. Seriously. And this basic ratio is at the foundation of our book. What’s more, our bottle of simple homemade hot sauce has the most application in our kitchen. It transforms a classic deviled egg recipe into something with far more punch and character. Try for yourself!

Hot Deviled Eggs

Makes 12

  • 7 hard-boiled eggs
  • ¼ cup mayonnaise (plus 1 teaspoon cider vinegar, if using store bought)
  • 1 teaspoon finely grated shallot
  • 1 tablespoon homemade hot sauce
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • Chili flakes, for garnish

Cut the eggs in half lengthwise and carefully separate the yolks from the whites, keeping the whites intact. Discard 2 of the whites (or save for another use) so you have a total of 12 egg halves.

Set a fine-mesh sieve over a mixing bowl and push the yolks through to crumble them up evenly. In a small bowl, mix the mayonnaise with the shallot and hot sauce. If you’re using store bought mayo, add the cider vinegar. Add the mayo to the egg yolk mixture and mix thoroughly. Use the back of a spoon to smash the mixture into a smooth consistency. Add the olive oil and mix well. The mixture should be thick but creamy; if it’s too thick add another teaspoon or two of olive oil.

Scoop the yolk mixture into a pastry bag fitted with a plain tip (or a Ziploc bag with one corner snipped off) and pipe the filling into egg whites. Garnish with chili flakes and serve.