Spicy Deviled Eggs
This spicy spin on classic deviled eggs is a great crowd pleaser and couldn't be easier to make!
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon Sriracha
- 1/8 teaspoon cayenne pepper (plus more for garnish)
- salt and pepper (to taste)
- green onions (thinly sliced, for garnish)
Instructions
- 1
Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
- 2
While the eggs are boiling, prepare an ice water bath and set aside.
- 3
After 14 minutes, remove the eggs from the water and place in the ice water bath.
- 4
Once the eggs have cooled completely, peel them and slice in half lengthwise.
- 5
Scoop the yolks into a small bowl and place the egg whites on a serving plate.
- 6
To make the filling, add the yolks, mayonnaise, mustard, Sriracha, cayenne, salt and pepper to a bowl.
- 7
Stir everything together until smooth. You can also use a hand blender to make it extra smooth.
- 8
Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Garnish with a sprinkle cayenne and green onions.