These Spicy Deviled Eggs will take your deviled eggs to a new level!
With our love of deviled eggs, we thought 'wonder if we can spice them up.' The results were AMAZING! This is one of our new favorites.
Check out our Easy Deviled Eggs 101 for everything deviled eggs! Loaded with information on everything from how to boil eggs to what equipment is helpful, from what the name means to how to decorate and garnish, from making ahead of time to how to save leftovers! We have you covered.
Ingredients
A simple take on a Classic Deviled Egg Recipe.
- Classic Deviled Egg Ingredients - Large eggs, mayo, salt and pepper.
- The Spice - Dry mustard, ground cayenne pepper, ground chipotle pepper, hot sauce.
Some Basic Deviled Eggs Info
Deviled Eggs:
- Are hard boiled eggs with the egg yolks removed from the whites, the yolks are mixed with other ingredients and then the whites are refilled with the yolk mixture.
- Can EASILY be made the day before, just don't garnish until right before serving.
- Are best served cold!
- Should be kept refrigerated until serving.
- Shouldn't be frozen.
- Have many different options for mix-ins with the yolk filling; relish, pickles, bacon, cheese, etc.
- Will last up to 4 days in the refrigerator but they will start to lose their freshness after the 2nd day.
- Can definitely be made with Greek yogurt or sour cream instead of mayonnaise.
Equipment We Used
Our Easy Deviled Eggs 101 contains All Things Deviled Eggs including details on the equipment we used. A hand mixer helps get a smooth egg yolk filling. We like the look of the filling piped filling into the white shells. A piping bag with a large round or star tip works great. We also like using a small cookie scoop to get an even look for the filling. No piping bag or cookie scoop? A spoon works just as good.
PRO TIP: It is hard to hold a piping bag open and fill it at the same time. Use a tall glass or deli container, place the piping bag in the container, and fold the top down over the sides. You now have two hands free to fill the piping bag!
Deviled Egg Plates are a real thing! If you have one, now is the time to PULL IT OUT. SHOW IT OFF!
Substitutions and Additions
You are in control of the heat in these deviled eggs. We like the heat and flavor of the ground pepper spices (cayenne and chipotle) but make these your own. Use your favorite ground pepper spices - there are SO VERY MANY and they all have different levels of heat and subtle differences. Add a little more ground pepper for more spiciness or cut back a bit for less. Dice some fresh roasted peppers; jalapenos, calabrian, anaheim and mix them into the filling or lay a slice on top for garnish! Make sure you know how hot your peppers and ground pepper spices are before mixing them in. Start with a small amount and add as you taste. It is always easier to add more than try to fix too much spice.
Time Saver Tips
There are days when we just don't have the time to boil and peel eggs. Most grocery stores, Costco, Sam's, and restaurant food supply stores carry pre-boiled, peeled eggs! While the grocery stores will be more expensive, the box stores (Costco, Sam's, restaurant supply) will have these eggs in larger packages for a reasonable price.
Make Ahead Tips
Definitely make these ahead of time. Fill the egg whites but leave the hot sauce or other garnish off until ready to serve. They can be stored in an airtight container in the refrigerator for 2-3 days. They will last longer and taste fine, but after about 3 days they begin to look a little ‘tired’.
Saving Leftovers
The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.
If you are within the FDA guidelines for food safety, store leftover deviled eggs in an airtight container up to 3 days in the refrigerator. These would also be great made into an egg salad for lunch time sandwiches!
Our Favorite Deviled Eggs Info and Recipes
- Easy Deviled Eggs 101
- Classic Deviled Eggs
- Bacon Deviled Eggs
- Feta Deviled Eggs
- Deviled Eggs with Pickles
Some Common FAQ's about Deviled Eggs
There are so many theories on how to peel boiled eggs - I just heard a new one last month! Our advice, if you have a method that works for you, stick with it. If you struggle, like we have, our Easy Deviled Eggs 101 has some good tips for peeling boiled eggs.
In the late 1700's it came to refer to food cooked in hot spices or spicy, highly seasoned food. Many countries have a version of deviled eggs but they call them a different name, like Dressed Eggs or Stuffed Eggs. This recipe definitely honors the term Deviled Eggs!
📖 Recipe
Spicy Deviled Eggs
- Total Time: 30 minutes
- Yield: 24 pieces 1x
Description
This recipe for Spicy Deviled Eggs honors the term deviled eggs! A new favorite for BBQ's and parties.
Ingredients
- 12 eggs
- ½ cup mayonnaise
- 1 teaspoon dry mustard
- 1 teaspoon hot sauce of your choice, plus more for garnish
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon ground chipotle pepper
- Salt and pepper to taste
Instructions
- Place eggs in a saucepan, single layer, and add enough water to cover the eggs by at least an inch.
- Cook on medium-high heat until the water boils. Turn the heat off, cover the pot and let sit for 20 minutes. After 20 minutes, run eggs under cold water. See notes for more information on boiling eggs.
- Let the eggs cool enough to handle then remove the shell from the eggs. Cut the eggs in half lengthwise. If the eggs are still warm, let them cool a bit more.
- Hold cut egg over a bowl and gently ‘pop’ the yolk out of the white part. Do this with all 24 halves. Place white parts on a tray.
- Add mayonnaise, dry mustard, hot sauce, cayenne pepper, chipotle pepper, and salt and pepper to the bowl. Use a hand mixer to mix everything together. You want this to be smooth and not have large pieces of yolk in the mix.
- Fill a piping bag with a large tip with the yolk mixture. You can also use a small cookie scoop or a spoon instead of a piping bag.
- Fill the center of the egg white with the yolk filling. You should have enough yolk mixture to mound the filling above the edge of the white.
- Place on a serving platter.
- Put a drop or two of hot sauce on top of each egg.
- Serve immediately or refrigerate until ready to serve.
Notes
You control the spice in these Spicy Deviled Eggs. Make sure you know how hot the spices or peppers are before adding. Add in small amounts and taste. You can always add more, but it is hard to remove the spice once added.
Some hot sauce comes in a bottle that lets you add just a drop at a time. If your hot sauce does not have a dropper top, place hot sauce in a squeeze bottle to control the drop for garnish. You only want a drop or two at the most for garnish.
Add a couple of extra eggs to the pot when boiling the eggs. This way if some break or don't peel easily, there are a few backups!
See Easy Deviled Eggs 101 for All Things Deviled Eggs! Information on boiling, peeling, and decoration is in this easy to follow 101.
- Prep Time: 5 minutes
- Assembly Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Cook
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 137
- Sugar: 0.8 g
- Sodium: 215.8 mg
- Fat: 10.7 g
- Carbohydrates: 0.9 g
- Protein: 8.6 g
- Cholesterol: 255.6 mg
Comments
No Comments