The Unexpected Ingredient That Will Majorly Upgrade Your Deviled Eggs

Quick to eat and time-consuming to make, deviled eggs have found their way to the table for nearly every American holiday. In 2019, it was said that almost two-thirds of Americans would be consuming or making deviled eggs on Easter Sunday (per PR Newswire). A survey by McCormick revealed that 45% of those would be enjoying the original recipe, 46% would be adding bacon, and 28% would be integrating avocado and crab meat. Paprika is a traditional seasoning for deviled eggs, though 20% of fans say they enjoy their eggs with red pepper instead (therefore, don't ever assume eggs with red powder are mild).

Per National Day Calendar, Deviled Egg Day falls on November 2. When deviled was first used as a food term, it was meant to describe flavors that were spicy or zesty. With this knowledge, the percentage of Americans wishing to add red pepper in place of paprika might be right on the money. There's actually another ingredient that follows in the spicy footsteps of red pepper, although you might want to have a glass of water available for this one.

If you're a fan of spicy foods and looking to keep the original meaning of the term "deviled," there's an ingredient that's said to go well with the eggs that many haven't considered. According to Real Simple, wasabi is a tasty way to upgrade your deviled eggs as long as you don't overdo the amount. A general rule is that only one teaspoon should be used per six eggs unless you want a dish so spicy that your guests won't be able to enjoy them.

According to Thank You Berry Much, the heat generated from wasabi can be compared to that of jalapeño pepper. The burn from the Japanese plant subsides quickly, but it's known to cause discomfort in the throat and nose while present. Even with heat similar to jalapeños, it causes a different feel due to a varying set of chemicals. In other words, just because you can handle jalapeños with ease doesn't mean a big scoop of wasabi will be quite as simple.