How to Make Spicy Deviled Eggs

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.

– large eggs – mayonnaise – Dijon mustard – Sriracha – smoked paprika – salt – black pepper – scallions

Recipe Ingredients

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.

Recipe Instructions

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.

Recipe Instructions

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.

Recipe Instructions

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.

Recipe Instructions

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.

Recipe Instructions


I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind!  Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries!