Devilled Eggs with Cayenne & Watermelon Hot Sauce
Devilled Eggs with Cayenne & Watermelon Hot Sauce
Retro never tasted so right. These spicy little numbers are back in vogue—and we’ve been on the trend since day one.
Perfect for parties, BBQs or just showing off at brunch, our devilled eggs bring heat, creaminess, and a touch of class. The secret? A splash of Fancy Hank’s Cayenne & Watermelon Hot Sauce, sweet, tangy and just the right amount of kick.
Ingredients:
- 6 large eggs
- 4 tbsp Fancy Hank’s Original Mayo
- 1 tsp Dijon mustard
- Fancy Hank’s Cayenne & Watermelon Hot Sauce
- Fresh chives, finely chopped
- Salt, to taste
Method:
- Bring a pot of water to the boil. Carefully lower in the eggs.
- Boil for 1 minute, then turn the heat off and let the eggs sit in the hot water for 12 minutes.
- Transfer to an ice bath to cool completely and stop cooking.
- Peel eggs and slice in half lengthways.
- Remove the yolks and mash in a bowl with mayo, mustard, and a pinch of salt. Mix until smooth.
- Spoon or pipe the yolk mixture back into each egg white.
- Garnish with chives and finish with a drizzle of Fancy Hank’s Cayenne & Watermelon Hot Sauce.
Pro Tip:
Serve chilled with a cheeky cocktail in hand. Add pickled onions or crispy bacon for extra flair.
These devilled eggs are a crowd favourite at our Melbourne BBQ restaurant, and now they can be a hit in your kitchen too.
Grab your bottle of Cayenne & Watermelon Hot Sauce online or from a local stockist and start showing off.
