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