This post is sponsored by El Yucateco, however all thoughts and opinions are 100% my own.
My fridge is full of condiments, the door is FULL. And… an entire shelf is hot sauce. My husband firmly believes that any food is better with hot sauce and I tend to agree with him. But not all hot sauce is created equal- some value heat over flavor. I want something that not only makes my face glisten, but also enhances the dish from our favorite burritos to a deviled eggs bar.
One of our favorite brands is El Yucateco. With 13 flavors, there is something to match every flavor profile that needs a little oomph, including trendy deviled egg flights.
I’ve been making deviled eggs bars for years now, but the trend has just taken off and I’m HERE for it! It’s a running joke that a 2-egg omelet is too much for me, but give me a platter of deviled eggs and I’ll probably eat a dozen by the time I’m done “grazing”.
El Yucateco Hot Sauce is the perfect accompaniment for my latest flight creation destined for a tailgate- four mouthwatering combinations elevated with a few dabs of flavorful sauce. Whether you are watching the game at home or headed out to a parking lot, these are winning pairings.
Winning Deviled Egg Combos
My friends call these “fancy deviled eggs” and even though they make fun of me for making them time after time, I never have any leftovers. Who is the real winner here?
- Taco – Ground turkey or beef tossed in my signature taco seasoning, topped with queso fresco, a dusting of smoked paprika and El Yucateco Green Habanero Hot Sauce, made with green habaneros, garlic and spices.
- Capers and Lox- Channeling my inner New Yorker, I love a good bagel with lox, but for this one I use quick pickled red onions, capers a few bites of smoked salmon and finish them off with El Yucateco Black Label Reserve which has a stunning black color from fire roasted habaneros. The smokiness of the salmon pairs perfectly with that of the habanero-based sauce.
- Spicy Shrimp– This one is an appetizer on an appetizer. A whole shrimp perched on the deviled egg filling along with a few crumbles of piquant blue cheese. This one is a “buffalo style” using El Yucateco red habanero sauce with a classic blend of tomato, spices and, of course, spicy peppers.
- Salty & Crunchy– You know I love salt and crunchy so even my creamy deviled eggs get this beloved combo. This one also happens to be my kids favorite. A few potato sticks, slices of cornichons and bacon, it gets a few dabs of the El Yucateco XXXtra Hot sauce, which is aptly described by its name but is also called the Kutbil-Ik sauce, which means “crushed chile” within the ancient Mayan community.
More Deviled Egg Topping Ideas
Whether you are looking for ideas for a make-your-own eggs bar or you want to create your own masterpieces, here are more ideas for topping. Don’t forget the hot sauce!
- Everything Seasoning
- Avocado
- Caviar
- Potato Chips
- Pickled Red Beet Eggs
- Jalapeno Slices
- Bacon Jam
- Tomato Jam
- Kimchi
- Chopped Chicken
- Crispy Prosciutto
- Edible Flowers
- Fried Onions
- Scallions/Chives
- Pimentos
- Shredded Carrots
- Garlic Confit
- Feta Cheese
How to Make Classic Deviled Eggs
When making the filling for my flights I use a classic recipe. Feel free to divide it up and fold in other ingredients, even a teaspoon of hot sauce, to give each variation.
The filling can be made up to a day ahead of time. I like to store it in an airtight plastic bag and then when I’m ready to fill the whites, I just snip a corner and easily pipe it in.
What You’ll Need: 12 hard boiled eggs, mayonnaise, white vinegar, Dijon mustard, Kosher salt, ground white pepper and desired toppings.
- Make Eggs. Start with hardboiled eggs. Either grab them pre-cooked at the store to save a little time or do it yourself. We have tutorials for how to make the old fashioned way, boiled, in the air fryer or the Instant Pot.
- Cool & Cut. Run cold water over the eggs to cool them off faster. Peel and then cut in half. Pop out the yolks and place them in a separate bowl. Put the egg white on another plate, cover and put it in the fridge until you are ready to dress them.
- Mash Yolks. I like to run my egg yolks through a ricer, but you can also grate them, smash with a fork or the back of a spoon or just go straight into mixing them with the other ingredients. I find the ricer gives the best smooth results.
- Make Filling. Add the prepped egg yolks to the bowl of a stand mixer or another medium mixing bowl and blend well with the mayo, mustard, vinegar salt and white pepper.
- Transfer. Transfer the filling to an airtight plastic bag and seal. Chill until you are ready to fill.
- Fill & Dress. Snip the corner and pipe into the egg white shells. Top with your favorite combos.
Storage & Make Ahead
Eggs can be filled and covered for up to a day ahead of time. Store leftovers for up to 3 days covered in the fridge.
More recipes that use hot sauce…
Spicy Deviled Egg Flight
Equipment
Ingredients
Deviled Eggs
- 12 hard boiled eggs
- ½ cup mayonnaise
- 2 teaspoon white vinegar
- 2 teaspoons Dijon mustard
- ¼ teaspoon coarse Kosher salt
- ⅛ teaspoon ground white pepper
Toppings – these amounts are for 4-5 deviled eggs per topping
- 2 tablespoons taco meat , cooked
- 2 tablespoons queso fresco , crumbled
- Pinch of smoked paprika
- 1 strip smoked salmon (lox)
- 1 chive , snipped
- 1 tablespoons capers , drained
- 1 tablespoons pickled red onion
- 4 shrimp , cooked
- 1 tablespoons blue cheese crumbles
- 1 cornichon , thinly sliced
- 1 tablespoons bacon , crumbled
- 1 tablespoons potato sticks
- El Yucateco Hot Sauce
Instructions
- Cut the hard boiled eggs in half lengthwise and pop out of the yolk into one dish and egg whites onto another plate.
- Make egg yolks as smooth as possible using a ricer, potato masher, grater or just a fork.
- Using a stand mixer or electric hand mixer, slowly add mayonnaise, whipping between each addition.
- When fully incorporated, add white vinegar, Dijon mustard, Kosher salt and white pepper. If you want to add 1-2 teaspoons of hot sauce directly to the filling, fold it in now.
- Fill egg whites with filling using a piping bag, an airtight plastic bag or just spoon into the shells.
- For taco eggs: evenly divide the cooked taco meat, queso fresco and dust each with smoked paprika.
- For lox eggs: Snip the lox into bite-sized pieces and arrange in the filling, top each with 3-4 capers, a piece of pickled red onion and garnish with chives.
- For spicy shrimp eggs: nestle one shrimp into the filling. I remove the tail so it can be eaten in one bite. Add blue cheese crumbles.
- For crunchy and salty eggs: add 2-3 slices of cornichons to each egg, 3-4 potato sticks and evenly divide the bacon between eggs.
- Add hot sauce or offer it on the side as optional.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
Notes
Nutrition
For more information on all 13 flavors, visit www.ShopElYucateco.com.
