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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Fill the eggs: Spoon the spicy yolk mixture back into the hollows of each egg white half.
- 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
