Spicy Deviled Eggs

5 from 4 votes
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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.

Deviled eggs on a cutting board with scallions.
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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

ingredients needed for this recipe on a counter.
  • 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!

Eggs on a cutting board with green onions.

Recipe FAQ’s & Tips

What makes these deviled eggs spicy?

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.

How can I make these healtiher?

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

Eggs with filling on a cutting board.
5 from 4 votes

Spicy Deviled Eggs

Spicy deviled eggs have a fiery twist, a perfect upgrade from the classic with a hint of Sriracha and cayenne pepper.
Prep: 5 minutes
Cook: 10 minutes
Servings: 6

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

  • 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

 *use plain greek yogurt if needed. 
*whole grain mustard or yellow mustard will also work.
*pickle juice will also work great! 

Nutrition

Serving: 2g | Calories: 130kcal | Carbohydrates: 2g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 190mg | Sodium: 289mg | Potassium: 77mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 320IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 5 minutes
Cook Time: 10 minutes
Course: Appetizer
Cuisine: American
Servings: 6
Calories: 130
Keyword: 20 minute, snacks
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Recipe Rating




3 Comments

  1. 5 stars
    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.

  2. 5 stars
    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.