With a touch of cayenne pepper, a dash of Dijon mustard, and a shot of Sriracha, spicy deviled eggs give a traditional recipe a fiery edge. The party surely starts with these tasty snacks!
Deviled eggs are still a classic finger snack for any event. There are numerous ways to experiment with flavor, like my traditional deviled eggs, bacon deviled eggs, and avocado deviled eggs, but today I'm adding some heat.
Sriracha and cayenne pepper in this dish offers your taste sense a mild jolt. So, this spicy version is a must if you want to enhance your deviled eggs game with a little warmth but not excessive 5-alarm heat.
SPICY DEVILED EGG INGREDIENTS
With the addition of a few ingredients, this dish builds upon my traditional deviled eggs recipe.
Big eggs are ideal, although eggs of any size will do.
Mayonnaise: Gives the yolk filling a smooth, creamy texture.
Dijon mustard: Adds a nuanced flavor and a pleasing sharpness. Yellow mustard is not a good choice because it lacks the depth of Dijon.
Sriracha: I prefer Sriracha's level of heat and fruity flavors, but feel free to use whichever hot sauce you prefer.
Cayenne pepper: Adds an intense amount of spicy heat to the gathering.
HOW TO MAKE SPICY DEVILED EGGS
Well-cooked eggs are the foundation of any recipe for deviled eggs. Once you've finished, the rest comes easily.
The eggs should be cooked in boiling water and then cooled in an ice bath. Peel and cut the eggs lengthwise after they have cooled.
Take the yolk out and combine it with the cayenne, mayo, Dijon, Sriracha, and cayenne.
Refill the egg whites with the filling.
Add some cayenne and green onions as garnish.
CAN YOU MAKE DEVILED EGGS AHEAD OF TIME?
Yes! The eggs should be assembled, placed in a container with a tight seal, and kept in the refrigerator for a day before garnishing and serving. The hard-boiled eggs can be prepared up to two days ahead of time; the filling should be combined just before serving.
STORAGE INSTRUCTIONS
Deviled eggs leftovers can be kept in the refrigerator for up to two days. Yet there are rarely any leftovers!
FLAVOR VARIATIONS
These deviled eggs are very adaptable. Also, you can alter the recipe by using other spicy toppings and fillings.
- Chipotle: Use a teaspoon or two (if you dare) of the adobo sauce for the Sriracha if you can locate chipotles in adobo. Instead, substitute chipotle chili powder for cayenne.
- Jalapeno: For a garnish, use diced fresh or hot pickled jalapenos.
- Additional Hot Chiles: If you really want to turn up the heat, try habaneros, Thai bird chiles, or serrano peppers that have been chopped or finely sliced. Use gloves and avoid touching your face or eyes when working with any hot chiles.
- Spicy Pickles: To provide a sweet, tangy flavor to deviled eggs, pickle relish or pickle juice is frequently used. Consider incorporating your preferred hot pickle into the filling, as a garnish, or both.
SPICY DEVILED EGGS
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon Sriracha
- ⅛ teaspoon cayenne pepper, plus more for garnish
- salt and pepper, to taste
- green onions, thinly sliced, for garnish
Instructions
- Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
- While the eggs are boiling, prepare an ice water bath and set aside.
- After 14 minutes, remove the eggs from the water and place in the ice water bath.
- Once the eggs have cooled completely, peel them and slice in half lengthwise.
- Scoop the yolks into a small bowl and place the egg whites on a serving plate.
- To make the filling, add the yolks, mayonnaise, mustard, Sriracha, cayenne, salt and pepper to a bowl.
- Stir everything together until smooth. You can also use a hand blender to make it extra smooth.
- Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Garnish with a sprinkle cayenne and green onions.
TIPS
- To Store: You can store any leftover deviled eggs for up to two days in the fridge.
- If you're feeling fancy, use a pastry bag with a decorative tip to pipe the filling into the egg whites.
- I recommend Dijon mustard rather than yellow mustard for more flavor. This Dijon mustard is also Whole30 compliant, if you're doing a Whole30.
- This Sriracha is paleo and keto certified.
- If you're in need of a platter to display your deviled eggs, this ceramic one is my favorite. And if you're transporting them, this travel carrier is great.
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