Hot Dog Deviled Eggs

Mini hot dogs on top of deviled eggs with mustard and relish

Prep Time30

Cook Time10

resting/cooling time1

Total Time1 40

Cuisine: American

Servings: deviled eggs

Calories: 261kcal

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.