Hot Dog Deviled Eggs
A whole mini hot dog on top of a deviled egg, loaded with all the flavors that make both of these foods so good! These little eggs pack so much flavor and are heavy on the mustard to match with the hot dog. My secret ingredient in deviled eggs is dried potato flakes and they really helped the egg filling be thick enough to hold the bun shape!
The inspiration for this recipe
I saw this really amazing deviled egg hot dog on Instagram and it inspired me to switch up the recipe and put the dog on the egg instead of the other way around. As I was working on the recipe, I had the last minute inspiration of making the egg yolk look like the hot dog bun! At that point I knew I was on to something good
Make the deviled egg filling
I boil my eggs for about 9 minutes when making deviled eggs. I also always use an ice bath to cool them quick! After they cool, add the yolks to a bowl and add the mayo, musard, hot sauce, and spices. I added extra mustard to the deviled egg mixture so that it would pair well with the hot dog.
Cook the mini hot dogs
Fry up the hot dogs in a pan over medium high heat so they can have a great charred color and flavor on the deviled eggs.
Build the hot dog deviled eggs
Egg white down first. Add some filling, then add the hot dog. Then I piped more deviled egg filling onto the sides of the hot dog to form the bun shape. Finally add the mustard and relish on top! The secret to helping the egg yolk mixture be firm enough to form the bun shape is dehydrated potato flakes. Add a bit to the mixture when you make it, and then add a little more if needed to make sure it is thick enough!
Serving the hot dog deviled eggs
I sprinkled these hot dog deviled eggs with a ton of celery salt before serving. Celery salt is common on hot dogs in Chicago so I thought it would be a better match than paprika. You could also add some of your own favorite toppings to these!
The potato flakes in the egg yolk mixture help form the perfect bun shape! I generally like to eat deviled eggs in one bite, but these were quite a mouthful!
I love the little mustard drizzle too! These were the perfect bite of food and I could eat so many of them. I had to stop myself from eating them when I was taking these photos!
Twists on this recipe
You could switch up this recipe a bit based on what you love about hot dogs. You could add a pickle on top, or even some cheese or chili! Maybe a couple beans? A few onion slices? You could also add ketchup if you really feel like you need to, but I don’t like the flavor of ketchup with hot dogs.
For more deviled egg goodness, check out my potato salad deviled eggs, big mac deviled eggs, or street corn deviled eggs!
And remember to check out the original inspiration for this recipe, the deviled egg hot dog from Tasha Robinson.
Hot Dog Deviled Eggs
Equipment
Ingredients
- 8 eggs
- 3/4 cup mayo
- 1/4 cup mustard
- 1 tablespoon hot sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon old bay
- 2 tablespoons dehydrated potato flakes (plain instant mashed potatoes)
- 12 mini hot dogs
- mustard, relish, and celery salt for garnish
Instructions
- Bring a small pot of water to a boil and add the eggs. Boil on high for 9 minutes.
- Remove the eggs from the heat and add to an ice bath to cool.
- Peel the cooled eggs and slice them in half. Place the whites on a plate and cover and store in the fridge until ready to use. I like to make two extra eggs so there will be plenty of filling and I can choose the best looking whites, so you should have 4 extra egg whites.
- Put the yolks into a bowl and add in the mayo, mustard, hot sauce, garlic powder, and old bay. Stir to combine, then mash to make it smooth. You could also blend this mixture with a hand blender.
- Stir in the potato flakes and mix to combine. The mixture will thicken slightly. Store in the fridge for a half hour to thicken more. Add more potato flakes if needed, and then add the mixture to a piping bag.
- Add some oil to a frying pan over medium high heat and add in the mini hot dogs. Cook to brown on all sides and heat through. Remove from heat.
- Line up the egg whites and pipe the filling into each. Just enough filling to have it slightly overflowing from the hole in the egg.
- Place a mini dog onto each egg. Pipe extra deviled egg filling onto the sides of each egg so it looks like a hot dog bun.
- Top each dog with a drizzle of mayo and a small spoonful of relish. Sprinkle some celery salt over the whole plate and serve.
Never seen mini hot dogs. Brand?