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    Recipes » Appetizers

    Spicy Deviled Eggs

    Published: Mar 3, 2013 · Modified: Apr 24, 2019 by Marissa Stevens · 20 Comments

    Low CarbPaleoVegetarianWhole30

    This post may contain affiliate links.

    Jump to Recipe
    spicy deviled eggs served on a slate board

    If you've wondered how to make Spicy Deviled Eggs, this recipe is for you! A spicy sriracha kick and a sprinkle of red chili flakes take creamy deviled eggs from just okay to extraordinary!

    Spicy-Deviled-Eggs-Served-on-slate

    When was the last time you had a deviled egg?

    Maybe, like me, it never crosses your mind to make them. I've had some that I really enjoyed, but too often they've been an unwelcome guest at some outdoor summer gathering. I see them in my minds eye, looking sun scorched and forlorn among much more appetizing dishes.

    But then came the happy hour menu at 900 Wall.

    Listed on the menu with oysters on the half shell and beef carpaccio with arugula and truffle oil, were spicy deviled eggs. It struck me as odd, so I ordered them. Wow. No longer do I think of deviled eggs as the black sheep of hors d'oeuvres.

    Spicy Deviled Eggs photographed from above

    I could hardly wait to try my own version. So simple! And so delicious, particularly with a sprinkle of the magical spice, Piment d'Espelette. Do you know it? I like how it's described at WiseGeek.com:

    Piment d'Espelette literally means “pepper of Espelette” in French. It is a food product produced around the town of Espelette in Southern France, in the region sometimes known as Basque Country. This pepper is so famous that it has been given a protected designation by the European Union, ensuring that only peppers grown in the Espelette region may be labeled as “piment d'Espelette.” This is designed to protect the heritage and integrity of this unique pepper, which is a commonly-used ingredient in Basque food.

    If you don't have Piment d'Espelette on hand, no worries! Other red chili flakes, like aleppo chile flakes or Korean red chili flakes (gochugaru), work well too.

    These make wonderful picnic fare alongside other appetizers like Bacon Wrapped Pineapple and Bacon Stuffed Mushrooms and classic dishes like: Egg Salad, Italian Potato Salad, Greek Salad and Tabouli Salad. And they're ideal for your Easter table along with Roasted Boneless Leg of Lamb and Fondant Potatoes.

    Spicy-Deviled-Eggs-Served-on-slate

    Spicy Deviled Eggs

    Marissa Stevens
    If you've wondered how to make spicy deviled eggs, this recipe is for you! A spicy sriracha kick and a sprinkle of red chili flakes take creamy deviled eggs from just okay to extraordinary!
    5 from 3 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 15 mins
    Total Time 35 mins
    Course Appetizer
    Cuisine American
    Servings 24 egg halves
    Calories 53 kcal

    Ingredients
      

    • 12 large eggs
    • ⅓ cup mayonnaise
    • 1 tablespoon sriracha sauce or more
    • 1 tablespoon Dijon mustard
    • salt and freshly ground black pepper to taste
    • fine chili flakes such as Piment d'Espelette
    • fresh chives minced, (optional)

    Instructions
     

    • Fill a saucepan with enough water to cover eggs by an inch and bring to full boil. Carefully lower eggs into boiling water. Let eggs boil uncovered for about 30 seconds. Reduce heat to low and cover. Simmer for 11 minutes. Transfer boiled eggs to a bowl of ice water. When cool enough to handle, gently break shell apart and peel. (The shell should come off easily.) If possible, refrigerate eggs overnight, making them easier to cut.
    • Once eggs are cool, cut in half lengthwise with a very sharp knife. Carefully spoon yolks out into a small bowl and arrange whites on serving platter.
    • In a medium bowl, mash yolks into a paste with the back of a fork. Add mayonnaise, sriracha sauce and mustard; whisk until smooth. Season to taste with salt, freshly ground black pepper and more sriracha if you like.
    • Spoon or pipe filling into egg white halves.
    • Cover and refrigerate eggs for 2 hours or more (up to 1 day). Once chilled, sprinkle generously with Piment d'Espelette and minced chives (if you like); serve.

    Notes

    Boiling method from this Serious Eats post.

    Nutrition

    Calories: 53kcalProtein: 2gFat: 4gSaturated Fat: 1gCholesterol: 83mgSodium: 72mgPotassium: 30mgVitamin A: 120IUVitamin C: 0.4mgCalcium: 12mgIron: 0.4mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

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    • Crispy Baked Egg Rolls
    • Crispy Baked Coconut Shrimp

    Reader Interactions

    Comments

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      Recipe Rating




    1. Pilar says

      November 14, 2022 at 11:29 pm

      5 stars
      Ya los.he realizado pero nunca picantes. Los probaré. Gracias por compartirlo se ven deliciosos.💞

      Reply
      • Marissa Stevens says

        November 15, 2022 at 9:39 am

        Thanks so much!

        Reply
    2. Chef Mimi says

      April 15, 2022 at 6:01 am

      Mmmmm I’m excited to make these! I love everything about this recipe. Have you ever used Tapatio sauce? I like it better than Sriracha because it’s spicy but has a more rounded flavor.

      Reply
      • Marissa Stevens says

        April 16, 2022 at 8:18 am

        Hi Mimi! So many great choices when it comes to hot sauce - you're right that Tapatio is delicious and I love Cholula too.

        Reply
    3. Sally @ Good Dinner Mom says

      March 31, 2018 at 11:41 am

      5 stars
      Making these for tomorrow's Easter dinner! These are going to be perfect, Marissa. Thanks for your great recipes.

      Reply
      • Marissa says

        April 02, 2018 at 4:53 pm

        I love to hear that, Sally! Thank you. I hope you had a wonderful Easter!!

        Reply
    4. Kathleen says

      November 06, 2017 at 11:51 am

      5 stars
      I added garlic and onion powder plus cayenne pepper in mix and on top
      Add to taste..... yummy

      Reply
      • Marissa says

        November 06, 2017 at 3:29 pm

        Great additions! Thanks, Kathleen. 🙂

        Reply
    5. Marta J says

      July 14, 2013 at 3:20 pm

      Such a simple and effective idea! Great for summer picnics and camping holidays I'd say- portable and easy to make

      Reply
    6. milkteaxx says

      March 10, 2013 at 3:44 pm

      such a simple but delicious snack! im making these for lunch tmr!

      Reply
    7. Tanya Schroeder says

      March 06, 2013 at 10:07 am

      Holy cow!!! I WOULD Love these eggs! I'm crazy about spicy food, who cares about the price! Totally worth it!

      Reply
      • Marissa says

        March 06, 2013 at 11:28 am

        So funny that we both posted deviled eggs - yours look AMAZING! Who wouldn't want Southwest Deviled Eggs - yum!

        Reply
    8. Lorraine @ Not Quite Nigella says

      March 04, 2013 at 5:55 pm

      A friend gave me a little jar of piment d'espelette but I didn't realise how expensive it was! I treasure it though because it was a gift! 😀

      Reply
      • Marissa says

        March 06, 2013 at 11:29 am

        What a thoughtful gift. You'll love it!

        Reply
    9. Eileen says

      March 04, 2013 at 11:32 am

      I LOVE deviled eggs! Sriracha sauce and pepper flakes sound like a perfect way to punch them up. 🙂

      Reply
      • Marissa says

        March 06, 2013 at 11:29 am

        Sriracha is one of those magic ingredients, isn't it?

        Reply
    10. Paula @ Vintage Kitchen says

      March 04, 2013 at 9:41 am

      When I saw the title I thought exactly what you wrote on that first sentence. And then I also thought how, whenever I see deviled eggs in some buffet table, I always eat many. So I don´t know why I never make them... I know I can find piment d´espelette, I just didn´t know what to use it for. Now I do!

      Reply
      • Marissa says

        March 06, 2013 at 11:30 am

        No surprise that we'd be simpatico... 🙂

        Reply
    11. radhika25 says

      March 03, 2013 at 6:04 pm

      My husband loves eggs. Am making these for dinner, for him. Thanks for the inspiration 🙂

      Reply
      • Marissa says

        March 06, 2013 at 11:30 am

        You're welcome! Hope he loves them...

        Reply

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