Spicy Deviled Eggs

5 from 4 votes

Published Jan 26, 2025

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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 familiar to unforgettable.

When was the last time you had a deviled egg? Maybe, like me, it never crossed my mind to make them. I’ve had some that I really enjoyed, but too often they’ve been an unwelcome guest at outdoor summer gatherings, looking sun scorched and forlorn among much more appetizing dishes. That all changed when I spotted spicy deviled eggs on 900 Wall’s happy hour menu, listed right alongside oysters on the half shell and beef carpaccio. One bite, and I understood exactly why they earned their spot – no longer the black sheep of hors d’oeuvres.

Ingredients for Spicy Deviled Eggs
About Piment d’Espelette
Recipe Options
Recipe Tip
How to Store
Serve With
More Must Try Appetizers
How to Make Spicy Deviled Eggs
Spicy Deviled Eggs Recipe

Ingredients for Spicy Deviled Eggs

A top view of ingredients on a table: eggs in a bowl, mayonnaise on a plate, sriracha sauce, Dijon mustard, chives, black peppercorns, chili flakes, and salt in a scoop, each labeled with handwritten text.

Eggs: Large or extra-large are best here.
Mayonnaise: Good quality store-bought, but homemade mayonnaise or garlic aioli add extra richness.
Sriracha Sauce: Your favorite brand.
Dijon Mustard: Whole grain or smooth both work well.
Salt and Black Pepper: Freshly ground pepper makes a difference.
Chili Flakes: Piment d’Espelette is my favorite, but any fine red pepper flakes work well.
Fresh Chives: Optional, but they add such a pretty pop of color and delicate onion flavor.

Spicy Deviled Eggs photographed from above

About Piment d’Espelette

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.”

Recipe Options

Chili Flakes: While I love Piment d’Espelette, aleppo chile flakes or Korean red chili flakes (gochugaru) work well too.
Hot Sauce Choice: Think of the sriracha amount as a starting point and add more to taste. You can also add a pinch or more of cayenne pepper to really kick up the spice.
Mustard Style: I switch between smooth and whole grain Dijon depending on what I have on hand. Yellow mustard is also an option for a tangier filling.

Recipe Tip

Perfect Hard-Boiled Eggs: Be sure to start eggs in boiling water and plunge into ice water after – this combined technique makes them easy to peel.
Make Ahead: The eggs can be boiled and peeled a day ahead – cold eggs are easier to cut cleanly.
Smooth Filling: For the creamiest texture, push yolks through a fine-mesh strainer before mixing with other ingredients. (Optional. Honestly, I typically just mash them well with a fork.
Quick Fill: Piping in the filling is optional, but makes filling the eggs fast and neat.
Finishing Touch: Wait until just before serving to garnish with chili flakes and chives for the eggs to look and taste their best.

How to Store

Store filled eggs covered in the refrigerator for up to 3 days. If you’re making them ahead for a party, wait to add the chili flakes and chives until just before serving.

The perfect spicy deviled egg isn’t about fancy ingredients or complicated techniques – it’s about getting the basics right and adding just enough heat to make things interesting. Whether you use Piment d’Espelette or your favorite chili flakes, these little egg halves disappear fast at any get-together.

Serve With

These make wonderful picnic fare alongside 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.

More Must Try Appetizers

How to Make Spicy Deviled Eggs

Start by boiling the eggs, mix up the creamy, spicy yolk mixture, then spoon or pipe it back into the egg white halves. A sprinkle of chili flakes and chives adds the finishing touch. Watch the step-by-step video below to see each step in action.

Spicy Deviled Eggs

5 from 4 votes

By: Marissa Stevens

Prep: 20

Cook: 15

Total: 35

Course: Appetizer

Cuisine: American

Calories: 53

Servings: egg halves

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The ideal party and picnic treat and an ideal way to enjoy leftover hard boiled eggs. Simple to make with an addictive spicy kick.

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Video

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.