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Your search for the best deviled egg recipe is over. Each egg is the perfect little bite of sweet and savory goodness. 

    Crunchy Deviled Egg Shooters

Classic Deviled Eggs Recipe

This is the best deviled eggs recipe you will ever try. It’s a fun twist on the classic recipe. 

For this recipe, we’re not cleaning out the yolk cavity to make a creamy filling. You just cut them in half and pipe the mayonnaise-mustard mixture right on top. Then, pile on the sweet, salty, crunchy toppings.

Then, they’re topped with sweet and spicy pickled peppers that jumpstart my taste buds with a cool, creamy aioli that keeps the spice in check. And they’re topped with crispy fried shallots. Every bite is like a party for all of my senses.

Don’t let the number of ingredients fool you. They’re simple ingredients that you probably have in your pantry and refrigerator. You could go all out and make homemade aioli, add spices to your pickled jalapenos and fry your own shallots, but I’m trying to keep it simple.

5 from 1 vote

Crunchy Deviled Egg Shooters

Your search for the best deviled egg recipe is over. Each egg is the perfect little bite of sweet and savory goodness. 
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 24 deviled eggs

Ingredients 

  • 1/2 cup water
  • 1/2 cup apple cider vinegar
  • 1/4 cup granulated sugar
  • pinch salt
  • 1 fresh jalapeno, sliced
  • 5 sweet mini peppers, sliced
  • 12 hard boiled eggs
  • 1/2 cup mayonnaise
  • 3 tbls Dijon
  • 1 tbls red wine vinegar
  • 1/2 tsp sugar
  • salt to taste
  • 1/2 cup French’s French Fried onions
  • lettuce for optional garnish

Instructions 

  • Pickle: Place the water, apple cider vinegar and ¼ cup sugar in a saucepot. Bring to a simmer. Turn off the heat, and add the sliced peppers to the pot. Let steep for 30 minutes.
  • Cut: Cut the hardboiled eggs in half. Arrange on a serving platter.
  • Whisk: In a small bowl, whisk together the mayonnaise, Dijon mustard, red wine vinegar, ½ teaspoon sugar and salt. Place into a piping bag with a small tip or into a sandwich bag with a small portion of one corner snipped off.
  • Pipe: Pipe the aioli over the egg halves.
  • Top: Top with sweet pickled peppers and French fried onions.
  • Garnish: For an optional garnish, nest the eggs in a bed of lettuce.

Nutrition

Serving: 1gCalories: 93kcalCarbohydrates: 4gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 95mgSodium: 81mgPotassium: 50mgFiber: 0.1gSugar: 3gVitamin A: 322IUVitamin C: 8mgCalcium: 14mgIron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American
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    Crunchy Deviled Egg Shooters

Ingredients for deviled egg shooters

  • Water and apple cider vinegar: Create the tangy pickling bath for the peppers.
  • Granulated sugar: Found in the baking aisle and used for steeping the peppers. 
  • Pinch of salt
  • Fresh jalapeno: Found in the produce section. Adds a slight kick to the filling. 
  • Sweet mini peppers: Found in the produce section. They bring sweetness, crunch, and vibrant pops of color to garnish the finished eggs.
  • Hard boiled eggs: I recommend making your own hard boiled eggs for this recipe. 
  • Mayonnaise: Found in the condiment aisle near the ketchup and mustard. Forms the base of the rich and flavorful filling.
  • Dijon mustard: Found in the condiment aisle near the ketchup. Its sharp bite adds depth and complexity to the filling.
  • Red wine vinegar: It adds a touch of acidity and brightness to the egg filling.
  • Sugar: Found in the baking aisle. Adds a bit of sweetness, balancing out the acidic and savory flavors. 
  • Salt to taste
  • French Fried onions: Look for these crispy bits near the croutons and salad toppings. They add a nice crunch and savory onion flavor to the top of your deviled eggs.
  • Lettuce (optional garnish)

Substitutions: Instead of Dijon mustard, you can use regular mustard. In addition, you can buy sweet pickle relish from the grocery store instead of pickling the peppers yourself. 

See the full recipe card for servings and a full list of ingredients.

How to make this deviled egg recipe

✔️ PRO TIP

Before making your deviled eggs, let them sit in the fridge for a couple of days for best results. Older eggs tend to peel better than fresh eggs. 

  1. Pickle: Place the water, apple cider vinegar and 1/4 cup sugar in a saucepot. Bring to a simmer. Turn off the heat, and add the sliced peppers to the pot. Let steep for 30 minutes.
  2. Cut: Cut the hard boiled eggs in half. Keep the egg yolks inside of the egg whites. Arrange the white halves on a serving platter.
  1. Whisk: In a small bowl, whisk together the mayonnaise, Dijon mustard, red wine vinegar, 1/2 teaspoon sugar and salt. Place into a piping bag or plastic bag with a small tip or into a sandwich bag with a small corner of the bag snipped off.
  2. Pipe: Pipe the aioli over the egg halves.
  3. Top: Top with sweet pickled peppers and French fried onions.
  4. Garnish: For an optional garnish, nest the eggs in a bed of lettuce.
Crunchy Deviled Egg Shooters

How to serve deviled eggs

Serve up this delicious appetizer for your next party, cookout or family gatherings alongside other tasty foods like Creamy Purple Potato Salad and Sweet Microwave Corn on the Cob.

Storage

Leftover deviled eggs can be stored in an airtight container in the refrigerator for 3-4 days. I don’t recommend freezing these. 

Frequently Asked Questions

​What cooking method should I use to make perfect hard-boiled eggs?

I hard boil my eggs using an egg cooker. This way, I can pickle the peppers while the eggs are cooking. However, you could use a pressure cooker or boil them on the stovetop. 

​What else can I use to garnish these deviled eggs?

Top with a little sprinkle of paprika, drizzle some hot sauce or top with fresh chives for a delicious finish. 

Can I make this recipe ahead of time?

Yes. Make 3-4 days ahead of time and cover in plastic wrap until ready to serve. I recommend keeping the aioli and eggs separately until ready to serve. 

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Christie Vanover

About Zestuous

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.


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