Description
This Spicy Deviled Eggs recipe is a perfect party and picnic appetizer, offering a creamy and flavorful twist on classic deviled eggs with a delightful spicy kick. Made with simple ingredients like mayonnaise, sriracha, and Dijon mustard, these deviled eggs transform leftover hard-boiled eggs into an addictive treat that’s easy to prepare and sure to impress your guests.
Ingredients
Eggs
- 12 large eggs
Filling
- 1/3 cup mayonnaise
- 1 tablespoon sriracha sauce (more to taste)
- 1 tablespoon Dijon mustard
- Salt to taste
- Freshly ground black pepper to taste
To Garnish
- Fine chili flakes such as Piment d’Espelette
- Fresh chives, minced (optional)
Instructions
- Boil the Eggs: Fill a saucepan with enough water to cover the eggs by about an inch and bring to a full boil. Carefully lower the eggs into the boiling water. Let them boil uncovered for 30 seconds, then reduce the heat to low and cover the pan. Simmer the eggs for 11 minutes to achieve perfect hard-boiled eggs.
- Cool and Peel: Transfer the eggs to a bowl of ice water to cool. Once cool enough to handle, gently crack and peel the eggshells off. For easier peeling and cleaner slicing, refrigerate the peeled eggs overnight, if possible.
- Prepare the Eggs for Filling: Using a very sharp knife, cut each egg lengthwise in half. Carefully remove the yolks and place them in a small bowl. Arrange the egg white halves on a serving platter.
- Make the Filling: In a medium bowl, mash the yolks with the back of a fork until smooth. Add mayonnaise, sriracha sauce, and Dijon mustard, whisking together until the mixture is creamy and smooth. Season with salt, freshly ground black pepper, and additional sriracha to taste.
- Fill the Egg Whites: Spoon or pipe the yolk mixture into the hollow of each egg white half, ensuring each piece is generously filled.
- Chill and Garnish: Cover the filled eggs and refrigerate for at least 2 hours, or up to 1 day, to let flavors meld. Before serving, sprinkle the deviled eggs generously with Piment d’Espelette chili flakes and optionally garnish with minced fresh chives for a refreshing touch.
Notes
- Refrigerating the peeled eggs overnight makes peeling easier and improves slicing.
- Adjust the amount of sriracha according to your preferred spice level.
- Piment d’Espelette can be substituted with other mild chili flakes if unavailable.
- For smoother filling, you can use a piping bag to fill the egg whites.
