Deviled Eggs are, as far as I’m concerned, the highlight of the appetizer table at any family potluck in the Midwest. I missed them like hell this Thanksgiving and Christmas, so I made my own. This recipe has been made specifically so it can be amped up for the number of eggs you use. The hot sauce fills the role of the vinegar and/or mustard in most classic recipes.
If you are aiming to use this recipe as a base for your own deviled eggs at the holiday table, I follow a standard 1 tablespoon to 1 egg ratio. It SOUNDS excessive, but you'll see.