Emeril"s Devilish Eggs

READY IN: 25mins
Recipe by linguinelisa

This recipe from Emeril Lagasse is for lovers of spicy foods and deviled eggs. It's a change from the usual plain deviled eggs. Cooking time does not include refrigeration time.

Top Review by Chef Buggsy Mate

I had specifically chosen this recipe for my dad who loves deviled eggs. My intent was to serve them as part of our Thanksgiving meal however; I decided I better hold off as there would be no room for them in the fridge should there be any leftovers. Well, I made them today (a couple days late for the November swap) and am pleased to report there were no leftovers. My dad thoroughly enjoyed the eggs although he and I both thought they really did not have much spice...just a little extra zip. My mom on the other hand felt they were too spicy. With that said, I will be making the recipe again in the future, but when making them for my dad, I will be adding a bit more jalapeno peppers and extra hot pepper sauce. Great deviled egg recipe- thank you for sharing. Made and reviewed for the 82nd AUS/NZ Recipe Swap.

Ingredients Nutrition

  • 12 eggs, hard boiled
  • 12 cup mayonnaise
  • 1 tablespoon creole mustard, plus
  • 2 teaspoons creole mustard
  • 1 tablespoon minced pickled jalapeno pepper, plus
  • 1 teaspoon minced pickled jalapeno pepper
  • 2 teaspoons Emeril's Original Essence or 2 teaspoons creole seasoning
  • 12 teaspoon cayenne seasoning
  • 12 teaspoon red pepper sauce
  • 14 teaspoon paprika


  1. Peel eggs and slice in half lengthwise. Carefully remove the yolks from the eggs. Push the yolks through a fine sieve or cut up and combine in a bowl with mayonnaise,, Creole mustard, jalapenos, Creole seasoning or Essence, cayenne pepper, and red pepper sauce. Mix together. Spoon into the egg white halves.
  2. Refrigerate for at least 1 hour. Before serving, sprinkle with paprika.

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