Spicy Deviled Eggs Recipe

Introduction

Spicy deviled eggs offer a zesty twist on the classic appetizer, combining creamy yolks with a kick of heat from Sriracha and cayenne pepper. They are perfect for parties, snack time, or any occasion that calls for a flavorful finger food.

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon Sriracha
• 1/8 teaspoon cayenne pepper (plus more for garnish)
• Salt and pepper (to taste)
• Green onions (thinly sliced, for garnish)

Instructions

1. Step 1: Bring a pot of water to a boil. Reduce the heat to low or turn it off so the water is no longer boiling, then use a skimmer to gently place the eggs into the water.
2. Step 2: Turn the heat back to high and set a timer for 14 minutes to cook the eggs thoroughly.
3. Step 3: While the eggs are boiling, prepare an ice water bath by filling a bowl with cold water and ice. Set it aside.
4. Step 4: After 14 minutes, carefully remove the eggs and place them into the ice water bath to cool completely.
5. Step 5: Once cooled, peel the eggs and slice them in half lengthwise. Scoop out the yolks into a small bowl and arrange the egg whites on a serving plate.
6. Step 6: To the bowl with yolks, add mayonnaise, Dijon mustard, Sriracha, cayenne pepper, salt, and pepper.
7. Step 7: Stir the mixture until smooth. For an extra creamy texture, you can use a hand blender.
8. Step 8: Spoon or pipe the spicy filling back into the egg white halves. Garnish with a light sprinkle of cayenne pepper and thinly sliced green onions.

Tips & Variations

• For a milder version, reduce or omit the cayenne pepper and adjust the Sriracha amount to taste.
• Try adding a small dash of smoked paprika for a smoky depth.
• Use a piping bag for a neater presentation when filling the eggs.
• Substitute Greek yogurt for mayonnaise for a tangier and lighter filling.

Storage

Store the prepared deviled eggs covered in the refrigerator for up to 2 days. For best texture and flavor, fill the egg whites just before serving. Leftovers can be reheated gently in a microwave, but cold or room temperature is ideal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make spicy deviled eggs ahead of time?

Yes, you can prepare the filling and hard boil the eggs a day in advance. It’s best to assemble them just before serving to keep the eggs fresh and prevent them from drying out.

How do I peel hard-boiled eggs easily?

Cooling eggs in an ice bath immediately after boiling helps shrink the egg whites from the shell, making peeling easier. Gently tapping and rolling the egg on a hard surface also helps crack the shell evenly.

Spicy Deviled Eggs Recipe

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★★★★★

4.6 from 145 reviews

• Author: Thomas
• Total Time: 30 minutes
• Yield: 12 deviled egg halves 1x

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Description

These Spicy Deviled Eggs are a flavorful twist on the classic appetizer, featuring a creamy filling enriched with mayonnaise, Dijon mustard, and a spicy kick from Sriracha and cayenne pepper. Perfect for parties or a tasty snack, they combine a smooth texture with a touch of heat, garnished with thinly sliced green onions and extra cayenne for an appealing finish.

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Ingredients

Scale 1x2x3x

Eggs

• 6 large eggs

Filling

• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon Sriracha
• 1/8 teaspoon cayenne pepper (plus more for garnish)
• Salt and pepper, to taste

Garnish

• Green onions, thinly sliced
• Cayenne pepper, for garnish

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Instructions

1. Boil the eggs: Bring a pot of water to a boil. Reduce the heat to low or turn off to ensure no bubbles remain, and carefully place the eggs into the water using a skimmer. Then turn the heat back to high and set a timer for 14 minutes.
2. Prepare the ice bath: While the eggs are boiling, fill a bowl with ice water and set aside to cool the eggs quickly once done.
3. Chill the eggs: After 14 minutes of boiling, remove the eggs using a skimmer and place them immediately into the ice water bath to stop the cooking process and make peeling easier.
4. Peel and halve the eggs: Once completely cooled, carefully peel the eggs and slice each in half lengthwise. Gently scoop out the yolks into a small bowl, and arrange the egg whites on a serving plate.
5. Make the filling: To the bowl with the yolks, add mayonnaise, Dijon mustard, Sriracha, cayenne pepper, salt, and pepper. Stir everything together until the mixture is smooth. For an ultra-smooth texture, use a hand blender if available.
6. Fill the eggs: Spoon the spicy yolk mixture back into the hollows of each egg white half.
7. Garnish and serve: Sprinkle additional cayenne pepper and thinly sliced green onions over the filled eggs before serving to add color and an extra touch of spice.

Notes

• For easier peeling, use eggs that are a few days old rather than fresh eggs.
• If you prefer less heat, reduce the amount of Sriracha and cayenne pepper.
• You can prepare the deviled eggs a few hours ahead and keep them refrigerated until ready to serve.
• Adding a touch of vinegar or lemon juice to the filling can brighten the flavor if desired.

• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Category: Appetizer
• Method: Boiling
• Cuisine: American

Keywords: Spicy deviled eggs, deviled eggs recipe, appetizer, party snack, easy deviled eggs, Sriracha deviled eggs