Hot Dog Deviled Eggs

Name: Hot Dog Deviled Eggs
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tbsp Dan-O’s Dips Dill; 8 eggs; 3/4 cup mayo; 1/8 cup mustard; 12 mini hot dogs; mustard for garnish; pickle relish

Hot Dog Deviled Eggs are a fun, bite-sized twist on two classic cookout favorites. Creamy deviled eggs seasoned with Dan-O's Dips Dill become the "buns" for perfectly browned mini hot dogs, then get topped with mustard, pickle relish, and a little extra deviled egg filling for a playful hot dog look. They're packed with tangy, savory flavor and guaranteed to steal the show at BBQs, tailgates, game day parties, or holiday gatherings. Best of all, they're surprisingly easy to make with simple ingredients and a little creativity. If you're looking for a unique deviled egg recipe that's equal parts delicious and conversation starter, these Dan-Good Hot Dog Deviled Eggs are ready to be the MVP of your appetizer spread.

Prep Time

5 Mins

Cook Time

35 Mins

Serving Size

Flavors Used:

Ingredients

1 tbsp Dan-O’s Dips Dill
8 eggs
3/4 cup mayo
1/8 cup mustard
12 mini hot dogs
mustard for garnish
pickle relish

Let’s Make It!

Bring a small pot of water to a boil and carefully add the eggs. Cook them using Dan’s 10-5-10 method: boil for 10 minutes, sit for 5 minutes, ice bath for 10 minutes.
Crush and roll the eggs to peel them and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Arrange the egg whites on a plate and refrigerate until you're ready to assemble. Pro tip: Boil a couple of extra eggs so you'll have extra filling and can use only the best-looking egg whites.
Add the mayonnaise, mustard, and a generous tablespoon of Dan-O's Dips Dill to the yolks. Stir everything together, then mash until smooth and creamy. Want an extra smooth filling for a piper? Hit it with an immersion blender.
Transfer the deviled egg filling to a piping bag and set it aside.
Heat a drizzle of oil in a skillet over medium-high heat. Add the mini hot dogs and cook until they're browned on all sides and heated through. Remove from the skillet and let them cool slightly.
Pipe the deviled egg filling into each egg white, letting it mound up just enough to overflow the center a little.
Place one mini hot dog on top of each filled egg. Then pipe a little more filling along both sides of the hot dog to create the look of a classic hot dog bun.
Finish each "hot dog" with a drizzle of mustard, a small spoonful of pickle relish..
Serve immediately or chill until party time. Watch them disappear faster than the real hot dogs! Yum Yum Get Ya Sum!®