Deviled eggs are great and all, but don’t you wish they had a bit of an extra kick? These Memphis Deviled Eggs are a perfect twist on a classic that you can make as a snack for yourself or bring to any party or holiday, especially Easter!

The recipe is super simple to make using ingredients you might already have at home. But first, let’s lay some ground rules:

DEVILED EGG TIPS
  • Don’t overcook your eggs.
  • They’ll develop a slight greenish hue if overcooked. Cool your cooked eggs in an ice bath to make them easier to peel.
  • Place your filling in a piping bag or Ziploc bag and cut the corner of the Ziploc bag to fill the eggs easier.
  • Under-salt the egg yolk mixture since we are sprinkling Memphis Marinades 901 Rub or Memphis Rub on top at the end (contains salt).
  • Can also top with bacon!
INGREDIENTS
  • 6 large eggs
  • 3 tbsp mayonnaise
  • 2 tsp Memphis Marinades Carolina Mustard
  • Salt and black pepper
  • 901 Memphis Rub or Mild Memphis Rub
  • Chives, chopped

 

INSTRUCTIONS

  1. Fill a pot with water and turn the stove on high. Lower the eggs into the water once it is close to boiling. Cook for 11 minutes and 30 seconds.
  2. Prepare an ice bath for the eggs.
  3. After 11 minutes. Use a slotted spoon to move the eggs into the ice bath. Let sit until eggs are cool.
  4. Peel the eggs. Slice eggs in half lengthwise.
  5. Remove the egg yolk and place into a mixing bowl.
  6. Add mayonnaise, Memphis Marinades Carolina Mustard, salt (not too much since we’re sprinkling some of our Memphis Marinades rub on top later), and pepper into the mixing bowl with the egg yolks. Mix until smooth.
  7. Use a spoon to portion the yolk mixture into the hole of the egg white. Pro tip: place egg yolk mixture in a Ziploc and cut a corner of the bag to pipe the egg yolk mixture into the cavity of the egg white.
  8. Sprinkle 901 Memphis Rub or Mild Memphis Rub and chives on top for garnish.
  9. Enjoy!