Easy Spicy Deviled Eggs – The Ultimate Recipe With Boiled Eggs for Parties
Fall gatherings, weekend cookouts, or those “I just need a snack right now” moments all have one thing in common: a good Recipe With Boiled Eggs always saves the day. And if you’ve ever wondered how to make Spicy Deviled Eggs that actually bring the heat—not just pretend to—this recipe has your back. A swirl of sriracha, a sprinkle of red chili flakes, and suddenly your classic deviled eggs level up from familiar to fiery. Honestly, who doesn’t love Spicy Egg Recipes that wake up your taste buds?
Now, let’s talk basics. The secret to any great deviled egg starts with, well, great eggs. Perfect Hard-Boiled Eggs are non-negotiable. Bold move: start the eggs in boiling water, then plunge them into an ice bath. This combo helps the shells slip off like magic. And if you’re planning ahead (FYI, you should), boil and peel the eggs the day before. Cold eggs slice cleanly, which means prettier halves. Win.
Once you scoop out the yolks, aim for a silky-smooth filling. Smooth Filling: push the yolks through a fine-mesh strainer if you want that ultra-creamy texture. IMO, mashing them really well with a fork works perfectly fine—no judgment. Want a cleaner look? Pipe the filling back in. It’s optional, but wow does it make the job fast.
Right before serving, sprinkle on the chili flakes and chives. Finishing Touch: garnish at the last minute so everything looks snappy and tastes fresh.
These Spicy Deviled Eggs fit right in with your Boiled Egg Dishes, Meals With Hard Boiled Eggs, and all your go-to Hard Boiled Eggs Recipe Ideas. They even steal the show at parties—seriously contender for the Best Cookout Food ever. If you love Deviled Egg Ideas, Recipes With Soft Boiled Eggs, or any fun Recipes With Boiled Eggs, this one’s about to become your new party trick.
Easy Spicy Deviled Eggs – The Ultimate Recipe With Boiled Eggs for Parties
Prep: 20 minutes
Cook: 15 minutes
Total Time: 35 minutes
Course: Appetizer
Cuisine: American
Calories: 53
Servings: 24 halves
Author: Alma
- 12 large eggs
- ⅓ cup mayonnaise
- 1 tablespoon sriracha (add extra if you’re craving more heat)
- 1 tablespoon Dijon mustard
- Salt and freshly cracked black pepper
- A pinch of fine chili flakes, such as Piment d’Espelette
- Minced fresh chives (optional)
- Boil the eggs:
Fill a pot with water—enough to submerge the eggs by about an inch—and bring it to a rolling boil. Lower the eggs into the pot gently. Let them bubble for 30 seconds, then drop the heat to low, cover, and cook for 11 minutes.
Move the eggs straight into an ice bath to cool. Once they’re comfortable to touch, tap and peel off the shells. (They should slide off easily.) For cleaner cuts later, refrigerate the peeled eggs overnight if you can. - Prep the halves:
Slice each egg lengthwise with a sharp knife. Scoop the yolks into a mixing bowl and place the whites on a serving tray. - Make the filling:
Mash the yolks with a fork until soft and crumbly. Stir in the mayo, sriracha, and Dijon until the mixture turns creamy and smooth. Taste and add salt, pepper, or a little more sriracha if you want a stronger kick. - Fill the eggs:
Spoon or pipe the spicy yolk mixture back into the egg white shells. - Chill and finish:
Cover the tray and refrigerate for at least 2 hours, or up to a day. Right before serving, dust the tops with Piment d’Espelette and scatter over some chives if you like. Enjoy!
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