This recipe elevates traditional deviled eggs by incorporating tangy balsamic vinegar, a touch of sugar, and a kick from crushed red pepper flakes, creating a sweet and spicy appetizer that’s sure to be an instant crowd-pleaser. Freshly chopped chives not only add a vibrant burst of color but also provide a refreshing onion flavor that perfectly complements the rich, creamy, sweet, and spicy balsamic vinegar deviled egg filling.
Note to self, when it comes to the word spicy, my definition of the word varies greatly from many other individuals’ definitions of the word. Case in point, these sweet and spicy deviled eggs. Four people taste-tested these lil’ balsamic vinegar-infused beauties. Two people found them to not really be what they considered spicy but still lovely all the same, one person thought they had some spice but weren’t something they found to be fire hydrant worthy, and one person thought that they tasted rather delicious but their mouth was left seriously tingling with their sinuses screaming at them from the heat of the crushed red pepper flakes. Now, I don’t want to name things or anything, but I can guess y’all know just who the poor little spice weakling was. Little ol’ me, for sure. So, when you’re making these deviled eggs, keep in mind, that you can adjust the burning lava fire factor by either increasing or decreasing the amount of crushed red pepper flakes used. Also keep in mind, that the deviled egg filling will be spicier when you first make it, however, it will mellow out as the deviled eggs rest before serving. Thirty minutes of rest time seems to be the sweet spot for these lil’ guys. It gives the sugar enough time to dissolve and meld with the balsamic vinegar, seasonings, and mayonnaise, but also allows the crushed red pepper flakes to shine in all of their fire and brimstone glory.
Ingredients:
- 6 Extra-Large Hard-Boiled Eggs
- 2 Teaspoons Balsamic Vinegar
- 1 Teaspoon Granulated Sugar
- 1/2 Teaspoon Crushed Red Pepper Flakes
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Finely Ground Sea Salt
- 1/4 Cup + 1 Tablespoon Mayonnaise (Approximately)
- 3 Teaspoons Fresh Chives, Finely Chopped (Divided)
Directions:
- Halve the deviled eggs lengthwise, placing the yolks into a medium-sized bowl.
- Mash the egg yolks with the tines of a fork.
- Add the balsamic vinegar, sugar, crushed red pepper flakes, black pepper, and salt to the bowl. Stir well to combine.
- Add 1/4 cup of mayonnaise to the bowl. Stir well to combine. If needed, add an additional tablespoon of mayonnaise to achieve the perfect deviled egg consistency. Stir well to combine.
- Fold 2 teaspoons of the freshly chopped chives into the deviled egg filling, reserving the remaining 1 teaspoon of freshly chopped chives for garnish.
- Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
- Garnish each deviled egg with a sprinkle of the remaining freshly chopped chives.
- Cover with plastic wrap and refrigerate for at least 30 minutes before serving.
Suggestions:
- CLICK HERE to see the best way to hard-boil eggs.
- I usually use extra-large eggs when making deviled eggs. If you are using smaller eggs, you may need to adjust the amount of mayonnaise used in this recipe, to prevent the filling from turning runny.
- If your filling does become too runny, try adding extra hard-boiled egg yolks. It’s never a bad idea to boil a few extra eggs when you’re making deviled eggs. If you mess up one or two eggs while peeling them, you’ll have a couple to use as replacements. And, if your filling is too runny, you can use the extra yolks to solve that dilemma.
- If you add too much balsamic vinegar to these deviled eggs, the filling will make the egg whites tough and rubbery after a few hours. That’s why this recipe only calls for 2 teaspoons of balsamic vinegar. P.S. Use the good stuff for this recipe. When it comes to balsamic vinegar, they definitely aren’t all the same. Since you’re using such a small amount for this recipe, use a higher-quality variety that is thick, syrupy, and sweet. It will make a huge difference in flavor.
- If you don’t have fresh chives available, use 1 teaspoon of dried chives in the egg filling and omit the fresh chives as a garnish.
- Covering and refrigerating the deviled eggs for 30 minutes ensures that they don’t dry out while the granulated sugar dissolves and melds with the other deviled egg-filling ingredients.
Improvements:
- Feel free to add more or less crushed red pepper flakes to the deviled egg filling. I suggest 1/4 teaspoon if you aren’t a huge fan of spice and 3/4 teaspoon to 1 teaspoon if you like things a bit on the spicier side.
- Garnish each deviled egg with freshly grated parmesan cheese.
- Add a few bits of crispy crumbled bacon to garnish each deviled egg.
- Sprinkle a few finely chopped peanuts over the top of each deviled egg.
- CLICK HERE to see over 50 of our mouth-watering deviled egg recipes.
Ingredients:
- 6 Extra-Large Hard-Boiled Eggs
- 2 Teaspoons Balsamic Vinegar
- 1 Teaspoon Granulated Sugar
- 1/2 Teaspoon Crushed Red Pepper Flakes
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Finely Ground Sea Salt
- 1/4 Cup + 1 Tablespoon Mayonnaise (Approximately)
- 3 Teaspoons Fresh Chives, Finely Chopped (Divided)
Directions:
- Halve the deviled eggs lengthwise, placing the yolks into a medium-sized bowl.
- Mash the egg yolks with the tines of a fork.
- Add the balsamic vinegar, sugar, crushed red pepper flakes, black pepper, and salt to the bowl. Stir well to combine.
- Add 1/4 cup of mayonnaise to the bowl. Stir well to combine. If needed, add an additional tablespoon of mayonnaise to achieve the perfect deviled egg consistency. Stir well to combine.
- Fold 2 teaspoons of the freshly chopped chives into the deviled egg filling, reserving the remaining 1 teaspoon of freshly chopped chives for garnish.
- Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
- Garnish each deviled egg with a sprinkle of the remaining freshly chopped chives.
- Cover with plastic wrap and refrigerate for at least 30 minutes before serving.
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In 2024, we’ll be cooking and baking our way through the alphabet with several of our food blogger friends. Every other Wednesday, for the 2024 Alphabet Challenge, we’ll be sharing a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December.
“A” – Dried Apple & Bourbon Oven-Baked Sauerkraut
“B” – Spicy Barbecue Seasoned Rice Chex Mix
“C” – Dove Dark Chocolate Chunk Cakey Muffins
“D” – Italian Deviled Eggs with Heart-Shaped Tomatoes
“E” – Buttery Everything Bagel Seasoning Biscuits
“F” – Butternut Squash Soup with French Herbes
“G” – Creamy Simple Stovetop Gouda Mac & Cheese
“H” – Sweet Honey Deviled Eggs with Fennel Fronds
“I” – Orange & Feta Italian Orzo Pasta Salad
“J” – Brown Sugar Caribbean Jerk Seasoning
“K” – Kalamata, Mozzarella, & Tomato Couscous Salad
“L” – Fresh Dill Deviled Eggs with a Hint of Lemon
“M” – Chocolate Chunk Cookies with Fresh Mint
“N” – Great Northern Bean Summer Caprese Salad
“O” – Firecracker Oatmeal Peanut Butter Blossoms
“P” – Creamy Potato Salad with Crunchy Fennel
“Q” – Butternut Squash Taco Ravioli with Queso Fresco
“R” – Cheeseburger Broccoli Rice Soup Casserole
“S” – Sweet Whiskey Skillet Teriyaki Chicken
“T” – Baked Chicken Tenders with Crushed Fritos
“U” – Unsweetened Coconut Oatmeal Peach Crisp
“V” – Sweet & Spicy Balsamic Vinegar Deviled Eggs
“W” – Whiskey-Soaked Raisin Baked Stove Top Stuffing
“X” – X’s & O’s (Hugs & Kisses) Brown Sugar Cookies
Please make sure to check out the other great “V” recipes below. A huge thanks to A Day in the Life on the Farm for hosting this 2024 Alphabet Challenge event.
- Homemade Vanilla Latte by Blogghetti
- No Churn Vietnamese Coffee Ice Cream by Karen’s Kitchen Stories
- Spicy Vinegar Braised Chicken by Food Lust People Love
- Sweet & Spicy Balsamic Vinegar Deviled Eggs by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Teriyaki Sauce-Swabbed Venison Burgers on Seeded Sourdough Buns by Culinary Cam
- Tropical Vol-au-vents with Passion Fruit Curd by A Messy Kitchen
- Val Dal Veggie Paratha by Magical Ingredients
- Vanilla Mug Cake by Jolene’s Recipe Journal
- Vegetable Cutlets by Mayuri’s Jikoni
- Veggies Mixed Dal Khichdi by Sneha’s Recipe
- Vietnamese Chicken Stir-Fry by A Day in the Life on the Farm
