Hot Dog Deviled Eggs Recipe

Introduction

Hot Dog Deviled Eggs are a fun and nostalgic twist on a classic appetizer. Combining creamy, tangy deviled eggs with a savory mini hot dog topping, they’re perfect for parties or casual gatherings. This recipe adds a playful yet delicious touch to your snack table.

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tsp yellow mustard
• 1/2 tsp white vinegar
• Salt and pepper, to taste
• 3 mini hot dogs or cocktail sausages, halved
• 1 tsp oil (for searing)
• Yellow mustard, for garnish
• Sweet pickle relish, for garnish
• Smoked paprika or black pepper, for dusting

Instructions

1. Step 1: 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.
2. Step 2: Transfer eggs to an ice bath to cool completely. Peel and slice in half lengthwise.
3. Step 3: Scoop out yolks and mash them in a bowl with mayonnaise, mustard, vinegar, salt, and pepper until creamy.
4. Step 4: In a skillet over medium heat, sear halved mini hot dogs in oil until browned, about 3–4 minutes. Set aside.
5. Step 5: Spoon or pipe the yolk mixture into the hollowed egg whites.
6. Step 6: Press one seared hot dog half into each yolk mound.
7. Step 7: Drizzle a bit of yellow mustard over each egg and top with a small dollop of sweet pickle relish.
8. Step 8: Lightly dust with smoked paprika or cracked black pepper for a finishing touch. Serve chilled or slightly warm.

Tips & Variations

• Use a piping bag or a plastic bag with a small corner cut off to fill the egg whites neatly.
• For a spicier kick, substitute yellow mustard with Dijon or add a dash of hot sauce to the yolk mixture.
• Try substituting mini hot dogs with sliced cooked chorizo or sausage for a different flavor.
• Chill the eggs well before serving to help flavors meld and improve texture.

Storage

Store assembled deviled eggs in an airtight container in the refrigerator for up to 2 days. For best texture, add the hot dogs just before serving. Reheat the hot dogs gently in a skillet if you prefer warm eggs, then assemble and serve immediately.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these deviled eggs ahead of time?

You can prepare the yolk mixture and boil the eggs in advance, but it’s best to add the hot dogs and garnish shortly before serving to keep everything fresh and appealing.

What can I use if I don’t have mini hot dogs?

Regular hot dogs sliced into smaller pieces, cocktail sausages, or cooked sausage slices work well as substitutes. You can also experiment with vegetarian sausages for a meat-free option.

Hot Dog Deviled Eggs Recipe

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These Hot Dog Deviled Eggs are a fun and savory twist on classic deviled eggs, combining creamy yolk filling with seared mini hot dogs for a delightful appetizer or snack. Perfect for parties or casual gatherings, they balance rich flavors with a hint of tangy mustard and sweet pickle relish.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 deviled egg halves 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: American

Ingredients

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Eggs and Filling

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tsp yellow mustard
• 1/2 tsp white vinegar
• Salt and pepper, to taste

Toppings

• 3 mini hot dogs or cocktail sausages, halved
• 1 tsp oil (for searing)
• Yellow mustard, for garnish
• Sweet pickle relish, for garnish
• Smoked paprika or black pepper, for dusting

Instructions

1. Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a rolling boil, then remove the pan from heat, cover it with a lid, and let the eggs sit for 10–12 minutes to cook through.
2. Cool and Peel: Transfer the cooked eggs to an ice bath to cool completely. Once cooled, peel the shells off and slice each egg in half lengthwise.
3. Prepare the Filling: Carefully scoop out the yolks into a bowl. Mash them with mayonnaise, yellow mustard, white vinegar, salt, and pepper until you achieve a smooth, creamy mixture.
4. Sear the Hot Dogs: Heat oil in a skillet over medium heat. Add the halved mini hot dogs and sear them until they develop a nice brown color, about 3–4 minutes. Remove and set aside to cool slightly.
5. Fill the Eggs: Spoon or pipe the creamy yolk mixture back into the hollowed egg whites, evenly distributing it among all halves.
6. Add Hot Dog Topping: Press one seared hot dog half firmly into the center of each filled egg yolk mound.
7. Garnish: Drizzle a small amount of yellow mustard over each egg, then add a dollop of sweet pickle relish on top of each hot dog piece.
8. Finish and Serve: Lightly dust the stuffed eggs with smoked paprika or freshly cracked black pepper for added flavor and color. Serve chilled or at room temperature for best taste.

Notes

• For easier peeling, older eggs tend to peel more easily than very fresh eggs.
• You can substitute cocktail sausages with regular mini hot dogs if preferred.
• Use a piping bag with a star tip to make filling presentation neat and decorative.
• These can be prepared a few hours in advance and refrigerated until serving.
• Adjust seasoning in the yolk mixture to your taste preference.

Keywords: deviled eggs, hot dog deviled eggs, appetizer, party snacks, mini hot dogs, cocktail sausages, savory snacks