Spicy Deviled Eggs Recipe

Introduction

Spicy Deviled Eggs are a bold twist on a classic appetizer, perfect for gatherings or a flavorful snack. These creamy, tangy eggs get a vibrant kick from pickled jalapeños and sriracha, making them irresistible.

Ingredients

• 12 large eggs
• ½ cup mayonnaise
• 2 tsp pickled jalapeño juice (white vinegar can be substituted)
• 1 tbsp sriracha (or hot sauce)
• Dash of cayenne pepper
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 2-3 tbsp pickled jalapeños (chopped very small)
• Paprika (for garnish)
• 12 slices jalapeño, halved
• 2 tbsp chopped chives

Instructions

1. Step 1: Hard-boil the eggs by placing them in a medium saucepan or pot. Cover with cold water about 1 inch above the eggs. Bring to a rapid boil, then cover the pot and remove from heat. Let sit for 14 minutes, then transfer the eggs to a large bowl of ice water to cool.
2. Step 2: Peel the cooled eggs and slice each in half. Carefully scoop out the yolks into a small bowl, setting the egg whites aside.
3. Step 3: Mash the yolks with a fork or potato masher until broken down, but not necessarily completely smooth.
4. Step 4: Add mayonnaise, Dijon mustard, sriracha, jalapeño juice, cayenne, salt, and pepper. Stir well to combine and smooth out any lumps. Fold in the finely chopped pickled jalapeños.
5. Step 5: Spoon or pipe the yolk mixture back into the egg white halves.
6. Step 6: Garnish each deviled egg half with a half slice of fresh jalapeño, chopped chives, and a sprinkle of paprika. Optionally, add chopped cooked bacon for extra flavor. Chill until ready to serve.

Tips & Variations

• For a milder version, reduce the amount of sriracha and jalapeños or swap pickled jalapeños for mild banana peppers.
• Use a piping bag for a neat and attractive filling presentation.
• Add a dash of smoked paprika to the filling for a smoky flavor.
• Substitute regular mayonnaise with avocado mayo for a subtle twist and creaminess.

Storage

Store leftover deviled eggs covered in an airtight container in the refrigerator for up to 2 days. For best texture, assemble the eggs just before serving if possible. When reheating, these are best enjoyed cold or at room temperature—avoid microwaving as it may alter the texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make deviled eggs ahead of time?

You can prepare the filling a day ahead and refrigerate it separately, then fill the egg whites right before serving to maintain freshness and texture.

How can I reduce the spiciness?

To decrease the heat, reduce or omit the sriracha and jalapeños, or use mild peppers instead. You can also increase the mayonnaise slightly to mellow the spice.

Spicy Deviled Eggs Recipe

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Spicy Deviled Eggs are a zesty twist on the classic appetizer, featuring a creamy filling blended with pickled jalapeño juice, sriracha, and cayenne pepper for a delightful kick. Perfect for parties or as a flavorful snack, these deviled eggs offer a balance of spicy heat and tangy creaminess, garnished with fresh jalapeño slices, chives, and paprika.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 14 minutes (for boiling eggs)
• Total Time: 30 minutes
• Yield: 12 deviled eggs (24 halves) 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Eggs

• 12 large eggs

Filling

• ½ cup mayonnaise
• 2 tsp pickled jalapeño juice (white vinegar can be substituted)
• 1 tbsp sriracha (or hot sauce)
• dash of cayenne pepper
• 1 tsp dijon mustard
• salt and pepper to taste
• 2–3 tbsp pickled jalapeños (chopped very small)

Garnish

• paprika (for garnish)
• 12 slices jalapeño, halved
• 2 tbsp chopped chives

Instructions

1. Hard-boil the eggs: Place all 12 eggs in a medium saucepan, covering them with cold water about 1 inch above the eggs. Bring the water to a rapid boil, then cover the pot, remove it from heat, and let the eggs sit undisturbed for about 14 minutes. Afterward, transfer the eggs to a large bowl filled with ice water to cool completely.
2. Peel and halve the eggs: Once cooled, peel the eggs carefully and slice each one in half lengthwise. Gently remove the yolks into a small bowl while arranging the egg white halves on the side for filling.
3. Mash the yolks: Use a fork or potato masher to break down the yolks until they are crumbly but not necessarily perfectly smooth. This creates the base texture for the filling.
4. Prepare the filling: To the mashed yolks, add mayonnaise, dijon mustard, sriracha, pickled jalapeño juice, cayenne pepper, salt, and pepper. Mix thoroughly, breaking down any lumps to achieve a creamy, smooth consistency. Stir in the finely chopped pickled jalapeños for added texture and heat.
5. Fill the egg whites: Transfer the yolk mixture to a piping bag or a plastic sandwich bag with the tip cut off to pipe the filling neatly into each egg white half. Alternatively, you can spoon the mixture in if preferred.
6. Garnish and chill: Decorate each deviled egg with half a fresh jalapeño slice, a sprinkle of chopped chives, and a dusting of paprika. Optionally, add chopped cooked bacon for extra flavor. Refrigerate the deviled eggs until they are ready to serve.

Notes

• You can substitute pickled jalapeño juice with white vinegar if you don’t have the pickled version on hand.
• Adjust the amount of sriracha and cayenne pepper to control the heat level according to your preference.
• For a smokier flavor, try using smoked paprika instead of regular paprika as garnish.
• These deviled eggs are best served chilled and consumed within two days for optimal freshness.
• Adding chopped cooked bacon as a garnish adds a savory twist but can be omitted for a vegetarian option.

Keywords: deviled eggs, spicy deviled eggs, jalapeño, appetizer, party food, sriracha, easy snack, hard-boiled eggs