Spicy Deviled Eggs are a twist on traditional deviled eggs with the extra fiery kick of Sriracha. The golden, creamy center is mixed with mayo and mustard, then stuffed into bouncy, perfectly set egg whites.
Make them in the Instant Pot or on the Stove for an easy protein-packed, low-carb appetizer or snack to serve for Easter, springtime, or afternoon tea.
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Deviled eggs are a recipe reserved for holidays and special occasions. But since I always have hard-boiled eggs in the fridge, and this recipe is so easy to whip up, I often make them for snack time.
Plus, the spice level is customizable - all it takes is a few ingredient swaps and modifications.
And here's the best part. With the right storage, deviled eggs are a wonderful make-ahead recipe. This classic finger food will become your best-kept secret.
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Let's take a look at spicy deviled eggs ingredients!
Ingredients - Notes & Substitutions
This spicy deviled egg recipe requires only 8 ingredients - most of which you probably already have on hand.
Eggs: Large eggs are the best. If possible, use older eggs that have been in your fridge for a few weeks. They are much easier to peel. You can use them straight from the fridge, no need to bring them to room temperature.
Mayo: Gives a smooth creaminess. I like avocado oil mayo. If you like to lighten the mayo a little bit, swap out one half with sour cream.
Dijon Mustard: I prefer to use Grey Poupon for the best flavor.
Sriracha: This is the star of the show. Unless you use it regularly, do check the label to make sure your Sriracha is not expired.
Himalayan Salt: To enhance all the flavor. Himalayan (or pink salt), sea salt, or regular salt will all work here. Since table salt is saltier than pink or sea salt, use half the quantity mentioned.
Black Pepper: For mild spice and to compliment the eggs. Use freshly ground for the best flavor.
Paprika: Paprika is the traditional garnish for most classic deviled egg recipes. Smoked paprika would be a fun twist. Alternatively, cayenne would increase the spice level, so pick your favorite.
Chives: For fresh onion flavor and a pop of color. Garnish just before serving. Alternatively, use chopped cilantro, parsley, or fresh dill.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Deviled Eggs
This recipe for spicy deviled eggs can be made in the Instant Pot or on the Stovetop. Use whichever cooking method you prefer.
Step 1: Boil the Eggs - Instant Pot or Stove
Method 1: Instant Pot Hard Boiled Eggs:
Add a cup of water to the Instant Pot insert. Place a tall trivet and place the eggs in that. Close the lid, vent set to sealing position, and pressure cook for 5 minutes on high pressure.
When the time is up, wait for 5 minutes and then release the pressure manually. Open the lid after the pin drops.
Refer to the detailed recipe for Instant Pot Hard-Boiled Eggs for peeling tips.
Method 2: Stovetop Hard-Boiled Eggs
Place eggs in the bottom of a saucepan and fill it with water, about 1-inch above the eggs. Bring the water to a rolling boil over high heat.
Turn off the heat, cover the pan and let it sit for 10 minutes.
Step 2: Cool Eggs
While the eggs are cooking, prepare an ice bath by filling a wide bowl with ice and 1 cup of cold water. Transfer the cooked eggs to the ice bath for 10 minutes.
Step 3: Cut Eggs & Prepare Filling
Once the eggs have cooled completely, peel and slice them in half lengthwise (Pic 1).
Scoop out the yolks into a small mixing bowl and arrange the egg whites on a serving platter (Pic 2).
Mash the yolks into a paste. Add mayonnaise, mustard, sriracha, salt, and black pepper and mix until creamy. Add more seasoning or sriracha if needed (Pics 3 & 4).
Step 4: Fill the Eggs
Add about a teaspoon of filling into each egg half. Alternatively, add the filling to a large pastry bag with a star tip and pipe the filling into each shell.
Garnish with a dash of paprika (or cayenne) and finely chopped chives.
Serving Suggestions
Serve these spiced deviled eggs during the appetizer course at your next holiday party. Some of my favorite ways to serve include:
Easter Brunch: Make it a holiday treat and serve these alongside vegetable frittata, almond flour pancakes, instant pot egg bites, and banana muffins.
Picnics & BBQs: Bring these in a cooler to your next potluck or outdoor event. Just make sure to keep them cold until ready to serve.
Afternoon Snack: A delicate, spicy protein that makes a great afternoon or after-school snack.
How to Store
Leftover deviled eggs will keep for up to 3 days in an airtight container in the fridge. For best results, store them in one even layer or in an egg container, if you have one.
Try a Variation
Sriracha is one of my all-time favorite spicy condiments, but there are plenty of ways to personalize the spice factor here. Instead of Sriracha, you could try:
- Hot Sauce: Use 2-3 teaspoons of your favorite hot sauce, such as Frank's Red Hot or Tabasco.
- Cayenne Pepper: Replace the paprika with cayenne pepper.
- Horseradish: Use 2-3 teaspoons of prepared horseradish, such as Gold's.
- Spicy Deviled Eggs with Jalapeno: Finely mince a fresh jalapeno or Fresno chili pepper and mix it right into the deviled egg filling. For bonus points, garnish with some crumbled bacon!
- Spicy Brown Mustard: Replace the Dijon mustard with an equal amount of spicy brown mustard.
- Spicy Relish: Go for sweet-and-spicy with 2-3 teaspoons of spicy relish.
Make-Ahead Instructions
The hard-boiled eggs can be cooked, cooled, and peeled up to 3 days ahead of time. Store them in an airtight container in the fridge.
If you want to make the stuffed deviled eggs recipe ahead, assemble the eggs and place them in a sealed container in the fridge for up to 1 day. Garnish just before serving.
Recipe Tips & Notes
- Make ahead: You can hard boil the eggs 2-3 days ahead of time and refrigerate them till you're ready to use.
- Increase the spice level: Add a few dashes of hot sauce to the mix, and garnish with cayenne instead of paprika.
- Reduce the spice: Reduce sriracha to 1 teaspoon to make them mild.
- Make it lighter: Substitute half the mayonnaise with light sour cream to make the filling a bit lighter.
Frequently Asked Questions
Deviled eggs are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with mayonnaise, mustard, vinegar, salt, and pepper. A final sprinkle of paprika on top is the perfect finishing touch.
Deviled eggs are healthy since they contain choline, folate, vitamin B6, and B12. They also provide a good source of protein and are low in carbs.
Sour Cream is a great substitute for mayonnaise.
Prepared deviled eggs will stay good for 3 days in the refrigerator.
More Delicious Egg Recipes
Some of these are part of the Breakfast Recipes collection:
📖 Recipe
Spicy Deviled Eggs
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Equipment
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2-3 teaspoons Sriracha
- ¼ teaspoon Himalayan salt or sea salt or ⅛ teaspoon regular salt
- ⅛ teaspoon finely ground black pepper
For Garnish
- ¼ teaspoon paprika for garnish
- 1 tablespoon finely chopped chives for garnish
Instructions
Boil Eggs ONE of two ways: Instant Pot or Stove
Instant Pot Method:
- Add a cup of water to the Instant Pot insert. Place a tall trivet and place the eggs in that. Close the lid, vent set to sealing position, and pressure cook for 5 minutes on high pressure.
- When the time is up, wait for 5 minutes and then release the pressure manually. Open the lid after the pin drops.
Stovetop Method:
- Place eggs in the bottom of a saucepan and fill it with water, about 1-inch above the eggs. Bring the water to a rolling boil over high heat.
- Turn off the heat, cover the pan and let it sit for 10 minutes.
Cool Eggs in Ice Bath
- Prepare an ice bath by filling a wide bowl with ice and 1 cup of water. Transfer the cooked eggs to the ice bath, and leave aside for 10 minutes.
Cut Eggs & Prepare Filling
- Once the eggs have cooled completely, peel and slice them in half lengthwise.
- Using a teaspoon, gently scoop out the yolks into a small mixing bowl and arrange the egg whites on a serving platter.
- Mash the yolks into a paste using a fork. Add in mayonnaise, mustard, sriracha, salt, and black pepper. Whisk together to make a smooth paste. Give it a taste and add more seasoning or sriracha if needed.
- Add about a teaspoon of filling into each egg half. Alternatively, add the filling to a large pastry bag with a star-tip and pipe filling into each shell.
- Garnish with a dash of paprika (or cayenne) and finely chopped chives.
Notes
- Make ahead: You can hard boil the eggs 2-3 days ahead of time and refrigerate them till you're ready to use.
- Increase the spice level: Add a few dashes of hot sauce in the mix, and garnish with cayenne instead of paprika.
- Reduce the spice: Reduce sriracha to 1 teaspoon to make them mild.
- Make it lighter: Substitute half the mayonnaise with light sour cream to make the filling a bit lighter.
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