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Spicy deviled eggs have a fiery twist, a perfect upgrade from the classic with a hint of Sriracha and cayenne pepper. These deviled eggs have me swooning! They are so creamy, and the hint of spice is so great. The recipe comes together quickly, and the color the sriracha adds makes them vibrant. If there is one appetizer out there that can ruin my dinner, it’s deviled eggs. They are way too hard to skip.
Ingredients Needed
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Eggs. Use your favorite eggs, since the base of the filling is egg yolks, be sure to choose a high quality egg.
- Mayonnaise. I like to use Kewpie mayo for these, it’s extra tangy. You can really use any mayo of choice.
- Dijon Mustard. This is so great with the filling. A little bit goes a long way and it adds a wonderful tang.
- Sriracha. This is a spicy condiment that I love. This is what add a nice spice and colorful look.
- Seasoning. Salt, pepper, paprika, cayenne pepper.
- Green Onions. They are the best colorful garnish for this recipe.
- Pickled Jalapeño. Totally optional but so good finely diced on these spicy eggs.
Steps To Make Spicy Deviled Eggs
Ready to cook these up? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Hard Boil the eggs. In a medium saucepan gently add the eggs, fill with cool water until the eggs are completely covered. Place on high heat and bring to a boil. Boil the eggs gently for about 8- 10 minutes.
- Once the eggs have cooked, drain the hot water, add 4 cups of cold water and ice cubes. Let the eggs soak for about 2 minutes and then peel.
- Slice eggs in half lengthwise. In a small bowl add the yolks from the eggs, use a spoon and gently pop them out. Add mayo, sriracha, dijon, seasonings, pickled jalapeño juice (or apple cider vinager) if using and mix well until the mix is creamy and lumps are out. You can use an immersion blender if needed.
- Once the mix is ready, gently fill the centers of the egg whites with the yolk mix. I like to use a little spoon and add it, you can also use an icing piper.
- Once the eggs are filled, transfer to the serving dish, sprinkle green onions, chopped jalapeño on to and enjoy!
Recipe FAQ’s
What gives these deviled eggs spice is the jalapeño, cayenne pepper and a little bit from the Sriracha. You can add more or less of all these ingredients depending on your desired spice tolerance.
Make these spicy deviled eggs a little healthier by using reduced fat mayonnaise or plain greek yogurt in place of the mayo.
Other yummy Apps To Try
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Spinach Artichoke Dip Bites
Appetizers
Burrata Tomato Salad
Dinner
Mediterranean Flatbread
Appetizers
Easy Red Pepper Dip
Spicy Deviled Eggs
Equipment
- 1 medium sauce pan/pot
Ingredients
- 6 large eggs
- 3 Tbsp mayonnaise , *more if needed
- 2 tsp dijon mustard
- 2 Tbsp Sriracha , *more to taste as needed
- ¼ tsp each salt & pepper
- ¼ tsp paprika
- ¼ tsp cayenne pepper, *more to taste as needed
- 1 tsp pickled Jalapeno juice, or apple cider vinegar
Toppings
- 1 Tbsp green onions, finely chopped
- 1-2 Tbsp Pickled Jalapeño, finely chopped, or fresh jalapeño
Instructions
- In a medium saucepan gently add the eggs, fill with cool water until the eggs are completely covered. Place on high heat and bring to a boil. Boil the eggs gently for about 8- 10 minutes.
- Once the eggs have cooked, drain the hot water, add 4 cups of cold water and los of ice cubes. Let the eggs soak for about 2 minutes and then peel.
- Slice eggs in half lengthwise. In a small bowl add the yolks from the eggs, use a spoon and gently pop them out. Add mayo, sriracha, dijon, seasonings, vinegar and mix well until the mix is creamy and lumps are out. You can use an immersion blender if needed.
- Once the mix is ready, gently fill the centers of the egg whites with the yolk mix. I like to use a little spoon and add it, you can also use an icing piper, but I find that the mix gets left behind in the bag and runs out quickly without filling all the whites
- When the eggs are filled, transfer to the serving dish, sprinkle green onions, finely diced jalapeños and enjoy!
Notes
- Egg boil time will vary a tad bit depending on area.
- Sprinkle panko breadcrumbs or bacon on top for added crunch.
- Make them lower in calorie by using less mayo and more pickle juice.
- Store in an airtight container for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were GOOD! And didn’t last long at all.
Made these for Labor Day weekend took them to a barbecue. And they were gone within 5 seconds. Everybody loved the spiciness of them. I had to use a knock off saracha, but they were still delicious.
Made these this week to test for a girls brunch this weekend. SO very good the perfect spicy flavor can’t wait to make them Sunday.