Spicy Deviled Eggs Recipe

Introduction

Spicy Deviled Eggs offer a flavorful twist on the classic appetizer. With a creamy, zesty filling infused with pickled jalapeños and sriracha, these bites pack a delightful punch that’s perfect for parties or snacks.

Ingredients

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

Instructions

1. Step 1: Hard-boil the eggs. Place them in a medium saucepan or pot that fits all the eggs. Cover with cold water about 1 inch above the eggs. Bring to a rapid boil, then cover the pot and remove it from heat. Let sit for 14 minutes, then transfer eggs to a large bowl of ice water.
2. Step 2: Once cooled, peel the eggs and slice each in half. Gently scoop out the yolks into a small bowl and set the egg white halves aside.
3. Step 3: Mash the yolks with a fork or potato masher until mostly smooth but not perfectly uniform.
4. Step 4: Add mayonnaise, dijon mustard, sriracha, jalapeño juice, cayenne, salt, and pepper to the yolks. Stir well, breaking down any large lumps to create a smooth, creamy mixture. Fold in the chopped pickled jalapeños.
5. Step 5: Transfer the yolk mixture to a piping bag or plastic bag with the tip cut off, and pipe the filling into the egg white halves. Alternatively, spoon the mixture in if preferred.
6. Step 6: Garnish each deviled egg with a half slice of fresh jalapeño, chopped chives, and a sprinkle of paprika. For extra flavor, add chopped cooked bacon if desired. Chill until ready to serve.

Tips & Variations

• Substitute white vinegar for pickled jalapeño juice if the latter isn’t available; it still adds a nice tang.
• For a milder version, use fewer pickled jalapeños or omit the fresh jalapeño garnish.
• Add a small amount of cream cheese for extra creaminess in the filling.
• Experiment with different hot sauces to adjust the heat and flavor profile.

Storage

Store the prepared deviled eggs covered in the refrigerator for up to 2 days. Keep them chilled until serving to maintain freshness and prevent spoilage. Reheat is not recommended; serve cold for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make spicy deviled eggs ahead of time?

Yes, you can prepare the filling and fill the egg whites the day before. Keep them covered and refrigerated until serving.

How can I reduce the heat if I don’t like spicy food?

Reduce or omit the sriracha and pickled jalapeños. You can add mild paprika or smoked paprika instead for flavor without the heat.

Spicy Deviled Eggs Recipe

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★★★★★

4.4 from 165 reviews

These Spicy Deviled Eggs are a fiery twist on the classic appetizer, featuring a creamy yolk filling spiked with sriracha, pickled jalapeño juice, and cayenne pepper for a bold kick. Perfectly hard-boiled eggs are filled with a smooth, tangy, and spicy mixture, then garnished with fresh jalapeño slices, chives, and paprika to make a vibrant snack or party favorite.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 35 minutes
• Yield: 12 deviled eggs (24 halves) 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: American

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 of choice)
• dash of cayenne pepper
• 1 tsp dijon mustard
• Salt and pepper to taste
• 2–3 tbsp pickled jalapeños, chopped very small

Garnishes

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

Instructions

1. Hard boil the eggs: Place the eggs in a medium-sized saucepan or pot in a single layer. Cover them with cold water about one inch over the eggs. Bring the water to a rapid boil. Once boiling, cover the pot and remove it from heat. Let the eggs sit covered for about 14 minutes to fully cook.
2. Cool and peel: Transfer the eggs to a large bowl filled with ice water to cool completely. Once cooled, peel each egg carefully to remove the shells without damaging the whites. Slice each egg in half lengthwise and gently remove the yolks into a small mixing bowl, placing the white halves aside on a serving platter.
3. Mash the yolks: Use a fork or a potato masher to break down the yolks in the bowl, aiming for a crumbly but not completely smooth texture at this stage.
4. Prepare the filling: Add the mayonnaise, dijon mustard, sriracha, pickled jalapeño juice, cayenne pepper, salt, and pepper to the mashed yolks. Stir vigorously to combine all ingredients into a smooth, creamy filling. Mix in the finely chopped pickled jalapeños for added spice and texture.
5. Fill the whites: Transfer the yolk mixture into a piping bag or a resealable plastic bag with a cut corner. Pipe the filling evenly into each egg white half. Alternatively, you may spoon the filling if you prefer a rustic presentation.
6. Garnish and chill: Top each deviled egg with a half slice of fresh jalapeño, a sprinkle of chopped chives, and a dash of paprika for color and extra flavor. Optionally, add chopped cooked bacon as an additional garnish. Refrigerate the eggs until ready to serve to allow flavors to meld.

Notes

• Use fresh eggs for easier peeling after boiling.
• You can adjust the amount of sriracha and cayenne pepper based on your preferred spice level.
• If you don’t have pickled jalapeño juice, white vinegar is a good substitute but will change the flavor slightly.
• For a smoother filling, mash the yolks thoroughly or blend briefly with a hand mixer.
• Prepare the deviled eggs a few hours ahead and chill to enhance the flavors.
• Store leftovers in an airtight container in the refrigerator for up to two days.

Keywords: deviled eggs, spicy deviled eggs, jalapeño deviled eggs, appetizer, party snacks, sriracha deviled eggs, pickled jalapeño