Description
This Hot Dog Deviled Eggs recipe combines classic creamy deviled eggs with the savory, smoky flavor of chopped hot dogs. Perfect as a fun appetizer or snack, these deviled eggs are easy to prepare, featuring a smooth filling made with mayonnaise, mustard, and finely chopped hot dogs, topped with optional garnishes for an extra burst of flavor.
Ingredients
Scale
Eggs
- 6 large eggs
Filling
- 2 cooked hot dogs (grilled, pan-fried, or boiled)
- 1/4 cup mayonnaise
- 2 teaspoons yellow mustard
- Salt, to taste
- Black pepper, to taste
Optional Toppings
- Chopped chives
- Extra hot dog bits
- Paprika
- Relish
- Pickled onions
- Ketchup drizzle
Instructions
- Boil the Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10–12 minutes. Transfer eggs to an ice bath to cool for 5 minutes.
- Peel and Halve: Peel the cooled eggs and slice each in half lengthwise. Gently remove the yolks and place them in a mixing bowl.
- Cook and Chop the Hot Dogs: If hot dogs are not already cooked, grill or sauté them until nicely cooked. Then chop them finely into small bits, reserving some pieces for garnish.
- Make the Filling: Mash the egg yolks with mayonnaise and yellow mustard until smooth and creamy. Stir in most of the chopped hot dogs. Season the mixture with salt and black pepper to taste.
- Fill the Egg Whites: Use a spoon or piping bag to fill each egg white half with the prepared yolk and hot dog mixture.
- Garnish and Serve: Top each deviled egg with extra hot dog bits and your choice of garnishes such as chives, paprika, relish, pickled onions, or a drizzle of ketchup. Serve immediately or chill until ready to serve.
Notes
- For best results, use freshly boiled eggs and cool them completely before peeling to prevent tearing the whites.
- Adjust the amount of mustard and mayonnaise to taste for a creamier or tangier filling.
- You can use any type of cooked hot dogs—grilled, pan-fried, or boiled—all impart great flavor.
- Feel free to customize the toppings based on your preferences or what you have on hand.
- These deviled eggs can be prepared a few hours ahead and refrigerated; garnish just before serving for the freshest presentation.
