Spicy Deviled Eggs Recipe

Introduction

Spicy deviled eggs are a flavorful twist on the classic appetizer, perfect for parties or snacking. The combination of creamy yolks with a kick of sriracha and chili flakes makes each bite irresistibly tasty.

Ingredients

• 12 large eggs
• 1/3 cup mayonnaise
• 1 tablespoon sriracha sauce (or more to taste)
• 1 tablespoon Dijon mustard
• Salt and freshly ground black pepper (to taste)
• Fine chili flakes (such as Piment d’Espelette)
• Fresh chives, minced (optional)

Instructions

1. Step 1: Fill a saucepan with enough water to cover the eggs by an inch and bring to a full boil. Carefully lower eggs into boiling water. Let them boil uncovered for about 30 seconds. Reduce heat to low and cover the pan. Simmer for 11 minutes. Transfer boiled eggs to a bowl of ice water. When cool enough to handle, gently break the shell apart and peel. For easier slicing, refrigerate eggs overnight if possible.
2. Step 2: Once eggs are cool, cut them in half lengthwise with a very sharp knife. Carefully spoon the yolks out into a small bowl and arrange the whites on a serving platter.
3. Step 3: In a medium bowl, mash the yolks into a paste using the back of a fork. Add mayonnaise, sriracha sauce, and Dijon mustard; whisk until smooth. Season to taste with salt, freshly ground black pepper, and add more sriracha if you like it spicier.
4. Step 4: Spoon or pipe the yolk filling evenly into the egg white halves.
5. Step 5: Cover and refrigerate the deviled eggs for at least 2 hours or up to 1 day. Before serving, sprinkle generously with fine chili flakes such as Piment d’Espelette and minced fresh chives if desired.

Tips & Variations

• For a smoother filling, blend the yolk mixture briefly in a food processor.
• Substitute sriracha with your favorite hot sauce or add finely chopped pickled jalapeños for extra heat and tang.
• Use smoked paprika instead of chili flakes for a mild smoky flavor.
• Add a splash of white vinegar to the boiling water to help with easier peeling of eggs.

Storage

Store deviled eggs covered in an airtight container in the refrigerator for up to 1 day. They are best served chilled. Avoid freezing, as the texture and flavor may be compromised. When ready to serve, simply remove from the fridge and enjoy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make deviled eggs without mayonnaise?

Yes, you can substitute mayonnaise with Greek yogurt or sour cream for a lighter or tangier flavor, though the texture may be different.

How do I prevent the yolk filling from drying out?

Keep the deviled eggs covered tightly in the refrigerator and add enough mayonnaise or other creamy ingredient to keep the filling smooth and moist.

Spicy Deviled Eggs Recipe

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★★★★★

4.8 from 78 reviews

• Author: Isabella
• Total Time: 2 hours 27 minutes (including chilling)
• Yield: 24 deviled egg halves 1x
• Diet: Halal

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Description

These Spicy Deviled Eggs are a flavorful twist on a classic appetizer, combining creamy mayo, fiery sriracha, and tangy Dijon mustard with a hint of chili flakes and fresh chives. Perfectly boiled and chilled, they make a crowd-pleasing treat for any gathering or snack time.

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Ingredients

Scale 1x2x3x

Eggs

• 12 large eggs

Filling

• 1/3 cup mayonnaise
• 1 tablespoon sriracha sauce (or more, to taste)
• 1 tablespoon Dijon mustard
• Salt and freshly ground black pepper (to taste)

Toppings

• Fine chili flakes (such as Piment d’Espelette)
• Fresh chives, minced (optional)

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Instructions

1. Boil the eggs: Fill a saucepan with enough water to cover the eggs by an inch and bring to a full boil. Carefully lower the eggs into the boiling water. Let them boil uncovered for about 30 seconds, then reduce the heat to low and cover. Simmer the eggs for 11 minutes.
2. Cool and peel the eggs: Transfer the boiled eggs immediately to a bowl of ice water to cool. When they are cool enough to handle, gently crack and peel the shells. The shells should come off easily. For best results, refrigerate the peeled eggs overnight to make them easier to cut.
3. Prepare the eggs: Cut the cooled eggs in half lengthwise with a sharp knife. Carefully spoon the yolks into a small bowl and arrange the whites on a serving platter.
4. Make the filling: Mash the yolks into a smooth paste using the back of a fork. Add the mayonnaise, sriracha sauce, and Dijon mustard, then whisk until smooth. Season with salt, freshly ground black pepper, and more sriracha if desired to adjust the spice level.
5. Fill the egg whites: Spoon or pipe the yolk mixture back into the egg white halves, filling them evenly.
6. Chill and garnish: Cover the eggs and refrigerate for at least 2 hours or up to 1 day to allow flavors to meld. Before serving, sprinkle generously with Piment d’Espelette chili flakes and garnish with minced fresh chives if you like.

Notes

• Refrigerating boiled eggs overnight makes peeling easier and yields cleaner halves.
• Adjust sriracha quantity to control the spice level to your preference.
• Piment d’Espelette chili flakes add a subtle smoky heat; substitute with smoked paprika if unavailable.
• Use a piping bag for a neater and more decorative filling presentation.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Appetizer
• Method: Boiling
• Cuisine: American

Keywords: deviled eggs, spicy deviled eggs, sriracha eggs, appetizer, party food, boiled eggs, easy recipe