Spice up your springtime spread with this devilishly delicious dish! We used Hot Wing for these deviled eggs, but you can also try Kentucky Bourbon or Theo’s Steakhouse for a different twist.


Optional Toppings

  • Paprika 
  • Bleu cheese
  • Freshly chopped chives
    Hot Wing Deviled Eggs


    Hard-boil your eggs and carefully peel them once cooled. Slice your peeled eggs in half lengthwise and remove the yolks, taking care not to break the egg whites. 

    In a small bowl, mash all of your yolks together with a fork. Once you have a crumbly, broken up yolk mixture, add mayonnaise and mix in with a spoon until creamy and combined. Next, add your dry mustard and mix again. Add a dash of black pepper, a dash of granulated garlic, and a pinch of salt. Mix well. 

    Next, take your bottle of Elda’s Kitchen Hot Wing  Cooking & Grilling Sauce and shake well. Add 1 tablespoon to your yolk mixture and stir to combine. Add more Hot Wing to taste (we usually add about 2 tablespoons). Then add in your diced celery and give the mixture a good stir. 

    Using a spatula, transfer your yolk mixture into a piping bag. Using the piping bag, fill each half of egg white with the mixture. 

    Dust the finished eggs lightly with paprika,  bleu cheese crumbles, and freshly chopped chives and enjoy!

    If you make this recipe at home, be sure to share with us by tagging on Instagram or @EldasKitchenSauces on Facebook!