Spicy Deviled Eggs with Pickles

Recipe from Southern Heat: New Southern Cooking Latin Style

By Chef Anthony Lamas of Seviche

Spicy Deviled Eggs with Pickles
Makes 16 halves

4 dill pickle spears (homemade or store bought), cut into 1/8-inch dice, divided
1 stalk celery, cut into 1/8-inch dice, divided
8 large eggs, hard-cooked, peeled,
and cut in half
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons mayonnaise, or more to achieve the desired consistency
1 teaspoon Dijon mustard
1/2 teaspoon granulated sugar
Pinch of ground habanero or cayenne
1 tablespoon minced fresh curly parsley
Paprika, for garnish


  1. Add half of the diced pickles and half of the diced celery to a small bowl and mix to combine.
  2. Cover and refrigerate until ready to serve.
  3. Remove the yolks from the hard-cooked eggs and put them in a small mixing bowl.
  4. Add the rest of the ingredients, except for the paprika. Mix well to blend thoroughly and then check for seasonings.
  5. Place the mixture in a large zip-top plastic bag, scrape it into one corner, then cut off the corner and pipe the mixture into the egg halves.
  6. Alternatively, spoon the yolk mixture carefully into the egg halves.
  7. Cover loosely with plastic wrap and refrigerate for at least 2 hours.
  8. When ready to serve, top each deviled egg with a garnish of the reserved celery and pickle mixture and sprinkle with paprika.
  9. Serve immediately.

 For more recipes like this, get the official cookbook from Chef Anthony Lamas of Seviche – Southern Heat: New Southern Cooking Latin Style