Spicy Deviled Eggs

5 from 1 vote

Kick it up a notch with these spicy deviled eggs. Made with just a few added ingredients, this side dish really kicks it up a level. Perfect for game day appetizers, holidays, and more!

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 504kcal

Author: Nicole Durham

Cost: Recipe $2.79 / Serving $0.70

Equipment

Ingredients

12 eggs, hard boiled ($1.82)
½ cup mayonnaise ($0.67)
1 tablespoon yellow mustard ($0.03)
½ tablespoon Dijon mustard ($0.04)
¼ teaspoon garlic powder ($0.02)
¼ teaspoon onion powder ($0.02)
1 tablespoon unsalted butter, melted ($0.12)
1 tablespoon Sriracha or hot sauce, plus more for garnish ($0.07)
⅛ teaspoon cayenne pepper, plus more for garnish ($0.02)

US Customary - Metric

Instructions

Boil eggs. Boil the eggs in a pot of water for 10 minutes. Transfer immediately to an ice bath for 5 minutes, then peel.
Prepare whites. Slice the eggs in half lengthwise and carefully remove the yolks, placing the whites on a serving platter.
Mash yolks. Add the egg yolks to a mixing bowl and mash with a fork until finely crumbled.
Mix filling. Add the mayonnaise, yellow mustard, Dijon mustard, melted butter, hot sauce, garlic powder, onion powder, and cayenne pepper. Stir until smooth and creamy. Taste and adjust seasoning as needed.
Fill. Spoon or pipe the yolk mixture into the egg white halves.
Garnish and serve. Garnish with additional hot sauce or cayenne if desired. Serve immediately or refrigerate until ready to serve.

Notes

Hot Sauce Options. Sriracha can be swapped for Frank’s RedHot, chili sauce, or Tabasco.
Mayonnaise. Avocado oil mayonnaise works well, but any mayonnaise may be used except Miracle Whip.
Make Ahead. Best prepared a few hours before serving to allow flavors to develop.
Storage. Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days, best within 1 to 2 days.

Nutrition