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!
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.
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 classic dishes like: Egg Salad, Italian Potato Salad, Greek Salad and Tabouli Salad.
Spicy Deviled Eggs
Ingredients
- 12 large eggs
- 1/3 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.
Making these for tomorrow’s Easter dinner! These are going to be perfect, Marissa. Thanks for your great recipes.
I love to hear that, Sally! Thank you. I hope you had a wonderful Easter!!
I added garlic and onion powder plus cayenne pepper in mix and on top
Add to taste….. yummy
Great additions! Thanks, Kathleen. 🙂
Such a simple and effective idea! Great for summer picnics and camping holidays I’d say- portable and easy to make
such a simple but delicious snack! im making these for lunch tmr!
Holy cow!!! I WOULD Love these eggs! I’m crazy about spicy food, who cares about the price! Totally worth it!
So funny that we both posted deviled eggs – yours look AMAZING! Who wouldn’t want Southwest Deviled Eggs – yum!
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! 😀
What a thoughtful gift. You’ll love it!
I LOVE deviled eggs! Sriracha sauce and pepper flakes sound like a perfect way to punch them up. 🙂
Sriracha is one of those magic ingredients, isn’t it?
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!
No surprise that we’d be simpatico… 🙂
My husband loves eggs. Am making these for dinner, for him. Thanks for the inspiration 🙂
You’re welcome! Hope he loves them…