Spicy Deviled Eggs

By ohioeggs  

March 26, 2024

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Kick up the heat with these Spicy Deviled Eggs by Lemons and Zest that will be a new favorite. A simple twist on a classic recipe that includes sriracha, pickled jalapeños, and cayenne. Adjust the spice level to your liking! Simple prep and can be made ahead of time for a great appetizer for any party!

  • Prep: 20 mins
  • Cook: 25 mins
  • 20 mins

    25 mins

    45 mins

  • Yields: 24


12 large eggs

½ cup mayonnaise

2 teaspoon pickled jalapeño juice white vinegar can be substituted

1 T sriracha or hot sauce

dash of cayenne pepper

1 teaspoon dijon mustard

salt and pepper to taste

2-3 T pickled jalapeños chopped very small

paprika for garnish

12 slices jalapeño, halved

2 T chopped chives


Hard-boil the eggs. Add the eggs to a medium saucepan or pot that will fit all the eggs. Cover with cold water about 1 inch over top of the eggs. Bring to a rapid boil. Once boiling, cover the pot, and remove from heat. Allow to sit for about 14 minutes and then transfer the eggs to a large bowl of ice water.

Once the eggs have cooled, peel them and slice each in half, gently spooning the egg yolks into a small bowl and placing the egg white halves to the side.

Once all of the yolks have been added to the bowl, use a fork or potato masher to mash the yolks to really break them down. They don't have to be perfectly smooth at this time.

Add in the mayonnaise, dijon mustard, sriracha, jalapeño juice, cayenne, salt and pepper. Stir to mix well and try to break down any of the larger lumps to make the mixture smooth and creamy. Stir in the chopped pickled jalapeños.

Transfer the egg mixture to a piping bag or plastic bag and cut the tip to pipe into the egg halves, or simply spoon it in--whatever method you prefer is great!

Garnish with a half slice of fresh jalapeño, chopped chives and a sprinkle of paprika. You can add chopped cooked bacon as another great garnish. Chill until ready to serve.

For extra creamy and smooth yolk filling, use a fine mesh strainer instead of a fork to break them down. I have heard also that using a food processor is an option for an extra creamy filling, but I don't find that necessary.

Adjust the spice level to your liking. Start with a small splash of hot sauce and move on from there. You can omit the pickled jalapeños if that is too much, or even skip the cayenne, but in general, start out light with the spice level and add on as desired. Lots of layers from a little bit of heat to extra spicy!

Start with cold water. Make sure to start with cold versus hot water when hard boiling your eggs. This will make for the best boiled eggs.


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