Spicy Deviled Eggs Recipe

Spicy deviled eggs arranged on a black platter.

5 from 3 votes

Creamy, tangy, and just spicy enough, these Sriracha deviled eggs are an easy 30-minute appetizer with Dijon mustard and smoky paprika. Perfect for holidays, parties, or making ahead.

Prep Time20

Cook Time12

Total Time32

Course: Appetizer, Snack

Cuisine: American

Diet: Vegetarian

Servings: deviled eggs

Calories: 56kcal

Author: MaryAnne

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: Leftover deviled eggs can be placed in an airtight container and stored in the fridge for up to 3 days.

Nutrition