Spicy deviled eggs are creamy, savory, and snack-able, thanks to the addition of Sriracha and Dijon mustard. Protein-rich and ready in 30 minutes, they make a delicious appetizer, snack, or addition to your table at Easter, Thanksgiving, or Christmas.
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Deviled eggs are one of my husband's favorite snacks. Knowing how excited he gets when I make them, I should make this classic finger food more often.
I make spinach and mushroom quiche and goat cheese frittata pretty regularly around here, so I really have no excuse for not making deviled eggs more frequently - they're an easy, healthy, and whimsical snack.
In this deviled eggs recipe, we raise the bar on this timeless classic by adding Dijon mustard, Sriracha, and smoked paprika for a subtle kick. The level of spice is not overpowering, so you don't need to shy away. You can even double or triple the recipe to feed a crowd.
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⭐️ Why This Recipe is the Best
- Spicy eggs that are creamy smoky, rich, and savory
- Quick & easy recipe using 6 simple ingredients and ready in 30 minutes
- Healthy snack or appetizer that's protein-rich and gluten free
- Delicious and whimsical addition to your holiday table at Easter, Thanksgiving, or Christmas
- Make ahead instructions provided
- This recipe for spicy deviled eggs can easily be doubled or tripled
🥚 Ingredient Notes
- Large eggs - For easy peeling, be sure to start with room temperature eggs
- Mayonnaise - A staple of deviled eggs; adds rich creaminess
- Dijon mustard - With a slightly spicy kick, Dijon mustard cuts through the richness of mayonnaise and adds zippy flavor
- Sriracha - this Korean hot sauce adds spicy flavor with a hint of sweetness, like in my Sriracha aioli
- Smoked paprika - provides deep smoky flavor
- Scallions (optional)- Adds a crunchy bite and additional heat
🌶 Flavor Variations & Substitutions
- Jalapeño - Substitute 1 diced jalapeño for the Sriracha for straight up heat without any sweetness
- Chipotle peppers in adobo - Use 1 diced chipotle pepper in place of Sriracha for a smoked pepper flavor
- Horseradish - Substitute 1 teaspoon of horseradish for the mustard for a spicier kick
- Spicy brown mustard - For even more spice and a coarser texture, use spicy brown mustard instead of Dijon mustard
- Sour cream - Substitute half of mayonnaise with sour cream for lighter deviled eggs
🔪 How to Make Spicy Deviled Eggs
Place eggs in a large saucepan and cover them with cool water by 1 inch. Slowly bring the water to a boil over medium (not high) heat. When the water has reached a boil, cover and remove from heat. Let sit for 12 minutes.
While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and 2 cups of water.
Transfer the cooked eggs to the ice bath, and let them sit for 10-15 minutes.
Once the eggs have cooled completely, peel and slice them in half lengthwise.
Using a teaspoon, gently scoop the yolks into a small bowl and place the egg whites on a serving platter.
Using a fork, mash the yolks until a paste-like consistency forms. Add in mayonnaise, mustard, Sriracha, smoked paprika, salt, and pepper, and stir to combine well. Taste filling and season as necessary.
Using a spoon or pastry bag, add about 1 teaspoon of filling into each hollowed-out egg white. Garnish with smoked paprika and scallions (if using). Serve immediately, or cover and refrigerate until ready to serve, up to 3 days.
👩🏼🍳 Expert Tips
- How to store deviled eggs: Although they are best fresh, any leftover deviled eggs can be placed in an airtight container and stored in the fridge for up to 3 days.
- Make in advance: Assemble the eggs, place in an airtight container, and store in the refrigerator for up to 24 hours before serving. Alternatively, eggs can be hard-boiled up to 3 days in advance and stored in the fridge until ready to use.
- For a beautiful presentation, use a pastry bag to pipe the filling into the egg whites.
- How to serve: Serve deviled eggs with Sriracha as an appetizer, snack, as an addition to your holiday table, or bring them to your next potluck or picnic. Pair them with grapefruit vodka cocktail, smoky hummus, balsamic bruschetta, and tomato tart for a delicious celebration.
- Starting with room temperature eggs will make for easier peeling.
💬 Frequently Asked Questions
There is no difference, simply two names for the exact same thing! It is thought that the "deviled" name originated due to the spices used in the deviled egg filling.
Between the eggs and mayonnaise used to make deviled eggs, they become quite rich. Thus, the vinegar contained in Dijon mustard helps to cut through the richness, adding acidity and zippiness.
Paprika is traditionally added as a garnish to deviled eggs as both a colorful finish and for subtle smoky flavor.
🍽 Related Recipes
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Spicy Deviled Eggs Recipe
Ingredients
- 6 large eggs, room temperature
- 3 Tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 teaspoons Sriracha
- ⅛ teaspoon smoked paprika, plus more for garnish
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 scallions, thinly sliced (optional garnish)
Instructions
- Place eggs in a large saucepan and cover them with cool water by 1 inch. Slowly bring the water to a boil over medium (not high) heat. When the water has reached a boil, cover and remove from heat. Let sit for 12 minutes.
- While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and 2 cups of water.
- Transfer the cooked eggs to the ice bath, and let them sit for 10-15 minutes.
- Once the eggs have cooled completely, peel and slice them in half lengthwise.
- Using a teaspoon, gently scoop the yolks into a small bowl and place the egg whites on a serving platter.
- Using a fork, mash the yolks until a paste-like consistency forms. Add in mayonnaise, mustard, Sriracha, smoked paprika, salt, and pepper, and stir to combine well. Taste filling and season as necessary.
- Using a spoon or pastry bag, add about 1 teaspoon of filling into each hollowed-out egg white. Garnish with smoked paprika and scallions (if using). Serve immediately, or cover and refrigerate until ready to serve, up to 3 days.
Notes
- How to store deviled eggs: Although they are best fresh, any leftover deviled eggs can be placed in an airtight container and stored in the fridge for up to 3 days.
- Make in advance: Assemble the eggs, place in an airtight container, and store in the refrigerator for up to 24 hours before serving. Alternatively, eggs can be hard-boiled up to 3 days in advance and stored in the fridge until ready to use.
- For a beautiful presentation, use a pastry bag to pipe the filling into the egg whites.
- How to serve: Serve deviled eggs with Sriracha as an appetizer, snack, as an addition to your holiday table, or bring them to your next potluck or picnic. Pair them with grapefruit vodka cocktail, smoky hummus, and tomato tart for a delicious celebration.
- Starting with room temperature eggs will make for easier peeling.
Barb Haner says
Will definitely try these! I love deviled eggs!!
Micah says
I love the subtle spiciness that Sriracha added. They weren't too spicy at all, but just spicy enough. I made a batch to keep in the fridge for snacking throughout the week!
MaryAnne says
I'm glad you found the spice level to be what you were looking for, Micah. Enjoy your snacking! 😍