Spicy Deviled Eggs Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastewithamy.com/spicy-deviled-eggs-recipe-2/
