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Deviled Eggs with TABASCO® Original Red Sauce

Recipe uses Original Red Sauce
Original Red Sauce
12 Servings
Deviled Eggs with TABASCO® Original Red Sauce
Deviled Eggs with TABASCO® Original Red Sauce


24 hard-boiled eggs
1 cup mayonnaise
1 1/2 tbsp curry powder
2 tbsp Dijon mustard
1 cup cornstarch
12 eggs, raw, separated, whites only
1 qt panko breadcrumbs


Preheat a deep-fryer to 350ºF.

Cut hard-boiled eggs in half lengthwise; separate yolks from whites.

Push hard-boiled egg yolks through a tamis into a bowl.

Add TABASCO® Original Red Sauce, mayonnaise, curry powder and Dijon; mix until smooth. Place mixture into a piping bag with a star tip.

Lightly dust hard-boiled egg whites with cornstarch, shaking off any extra. Place into the whisked raw egg whites. Remove hard-boiled egg whites and place into the Panko breadcrumbs.

Place breaded egg whites into the fryer until golden brown.

Pipe filling into fried whites.

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You will need:

Original Red Sauce

Our most versatile sauce. Enliven the flavor of any meal.

Original Red Sauce