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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.
Table of contents
Why Make Spicy Deviled Eggs
These deviled eggs have me swooning! They are so creamy, and the hint of spice is so great. They have a panko crumble on top giving them the perfect little crunch. 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
- 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 Dukes 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.
- Apple Cider Vinegar. Just a tiny bit, a little goes a long way.
- Seasoning. Salt, pepper, paprika, cayenne pepper.
- Green Onions. They are the best colorful garnish for this recipe.
- Panko Bread Crumbs. The perfect crunchy topping.
- Jalapeño. Totally optional nut so good finely diced on these spicy eggs.
Recipe Variations
Mayonnaise. Plain greek yogurt or sour cream will also work.
Dijon Mustard. Whole grain or yellow mustard will also work.
Sriracha. You can skip the sauce and use extra cayenne if needed.
Steps To Make This Recipe
Step One. 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.
Step Two. 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.
Step Three. 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.
Step Four. 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.
Step Five. Once the eggs are filled, transfer to the serving dish, sprinkle green onions, jalapeño and panko on to and enjoy!
Recipe FAQ’s & Tips
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 Appetizers To Enjoy
Spicy Deviled Eggs
Equipment
- 1 medium sauce pan/pot
Ingredients
- 6 large eggs
- 3 Tbsp mayonnaise , *see notes
- 1 tsp dijon mustard , *see noted
- 1 Tbsp Sriracha , *more to taste as needed
- ¼ tsp salt
- ¼ tsp paprika
- ¼ tsp cayenne pepper, *more to taste as needed
- ¼ tsp apple cider vinegar or pickle juice, *see notes
Toppings
- 1½ Tbsp panko breadcrumbs
- 1 Tbsp green onions, finely chopped
- 1 Tbsp Jalapeño, finely chopped
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 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 panko on to and enjoy!
Notes
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.