How can I make these eggs even spicier?

If you love heat, add an extra teaspoon of sriracha to the filling or increase the chili flakes. You can also stir in a pinch of cayenne pepper for a serious kick.

I don’t have sriracha—what can I use instead?

No sriracha, no problem. Swap in another hot sauce you love, like Frank’s RedHot, Tabasco, or even a homemade chili-garlic sauce. Adjust the quantity to suit your spice preference.

What’s the best method for peeling boiled eggs?

Plunging eggs into an ice bath right after boiling makes a big difference—this chills the eggs quickly and prevents that stubborn membrane from sticking. Tap the eggs gently on the counter and peel under cool running water for best results.

Can I make deviled eggs in advance?

Absolutely! Prepare everything up to 24 hours in advance. For freshest flavor, store the whites and filling separately, then fill just before serving. Otherwise, filled eggs keep well for a day in the fridge.

Spicy Deviled Eggs Recipe

Description

Spicy Deviled Eggs are a bold twist on the classic appetizer, featuring creamy yolks spiked with sriracha and Dijon mustard for a flavorful kick. Perfect for parties or gatherings, these deviled eggs are chilled to allow flavors to meld and are finished with chili flakes and fresh chives for added zing and color.

Ingredients

Units Scale

For the Eggs

12 large eggs

For the Filling

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

For Garnish

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

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Instructions

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, boil uncovered for about 30 seconds, then reduce heat to low, cover, and simmer for 11 minutes. When done, transfer the eggs to a bowl of ice water.
Peel and Cool: Once the eggs are cool enough to handle, gently break the shells apart and peel. For easier slicing, refrigerate the eggs overnight if possible.
Slice the Eggs: Using a very sharp knife, cut each egg in half lengthwise. Carefully spoon out the yolks and place them in a small bowl, arranging the whites on a serving platter.
Prepare the Filling: Mash the yolks into a smooth paste using the back of a fork. Add mayonnaise, sriracha sauce, and Dijon mustard, and mix until the filling is creamy and smooth. Season to taste with salt, freshly ground black pepper, and additional sriracha if desired.
Fill the Eggs: Spoon or pipe the yolk mixture into each egg white half, dividing the filling evenly among the eggs.
Chill and Garnish: Cover and refrigerate the finished eggs for at least 2 hours (or up to 1 day). Just before serving, sprinkle generously with fine chili flakes and minced fresh chives, if using.

Notes

For spicier eggs, increase the amount of sriracha.
Boiling and refrigerating the eggs overnight makes them easier to peel and slice cleanly.
You can prepare the eggs up to a day in advance for added convenience.
Piping the filling with a pastry bag creates a polished look, but a spoon works fine too.

Nutrition

Serving Size: 1 egg half
Calories: 55
Sugar: 0.2g
Sodium: 87mg
Fat: 4.2g
Saturated Fat: 1g
Unsaturated Fat: 2.7g
Trans Fat: 0g
Carbohydrates: 0.5g
Fiber: 0g
Protein: 2.6g
Cholesterol: 63mg