Spicy Deviled Eggs are a classic recipe with a spicy twist. This might just become the only way you want to make your deviled eggs! They’re great served as an appetizer throughout the year.
Spicy, Sriracha-Spiked Deviled Eggs!
When you have backyard chickens like I do, you eat a lot of eggs. Since I love to bake, a lot of my eggs go into baking recipes, but I’m still always on the lookout for more tasty ways to use up the extras. When I came across this recipe for Deviled Eggs in Food & Wine, I wanted to share it here, but I also wanted to put my own twist on things, in the form of spicy Sriracha sauce.
I got the idea because I love ketchup with my scrambled eggs (don’t give me grief – I learned it as a little girl and still love it today). Sriracha is a Thai chili sauce that’s similar to ketchup, but with a garlicky, spicy kick. In deviled eggs, it’s perfection.
What Makes a Deviled Egg a Deviled Egg?
If you’ve ever heard of deviled eggs, deviled ham, or any other “deviled” recipe, you might wonder where the term came from. It’s not clear exactly how the name caught on, but it seems to have started sometime in the 1800s. “Deviled” is used to describe recipes made with strong or spicy ingredients, such as cayenne pepper, mustard, crushed red pepper, or hot sauce. Deviled eggs usually include some mustard in the filling, and a sprinkling of cayenne pepper (or paprika if you don’t want a spicy dish). To kick up the heat, my recipe includes Sriracha!
The Ingredients You’ll Need
So what’s in this recipe for spicy deviled eggs? Just a few easy ingredients. This list gives detail on each item, but be sure to scroll down to the recipe card for the full recipe with amounts, instructions, and other info.
- Eggs: Large eggs, preferably slightly older rather than super-fresh.
- Mayonnaise: Homemade or store-bought is fine.
- Sriracha: This is my secret for spicy, extra-flavorful deviled eggs. If you don’t like things too spicy, you may want to play with the amount.
- Cornichons: Or dill gherkins, minced.
- Goat Cheese: Set out the goat cheese ahead of time so that it can come to room temperature.
- Mustard: I like Dijon mustard in this recipe.
- Shallot: Fresh shallot, minced.
- Chives: Snipped small, some for the filling and some for garnish.
- Salt and Pepper
- Prosciutto: torn into 20 pieces, for garnish.
How to Make Spicy Deviled Eggs
This is a really easy recipe, but keep in mind that you will need to boil the eggs and then let them chill, which takes a little time. Make sure you plan ahead so you don’t end up in a time crunch.
- Boil the Eggs. Place the eggs carefully in a large saucepan, and cover them with cold water. Bring to a boil over high heat, and then take them off of the burner. Let the eggs stand in the hot water for about 12 minutes, and then move them to an ice water bath to cool for five minutes.
- Make the Filling. While the eggs cool, get out a mixing bowl and combine the mayonnaise, Sriracha sauce, cornichons, goat cheese, mustard, shallot, and 1 teaspoon of the chives. Mix this together. Then peel the eggs and slice them in half lengthwise. Add the yolks to the bowl, mix and mash until smooth, and taste the filling. Season it as needed with salt and pepper.
- Fill the Eggs. Arrange the egg whites on a serving platter. Scrape the egg yolk mixture into a piping bag fitted with a large round tip, and pipe the filling into the whites. Top each deviled egg with a piece of prosciutto, and sprinkle with the remaining chives.
- Enjoy!
Recipe Tips and Tricks
Everyone loves deviled eggs, so even if they don’t turn out perfectly pretty, they’ll still be a hit! However, I do have a few helpful tips to share for making photo-shoot-worthy deviled eggs. Enjoy!
- Boil Older Eggs. Always choose older eggs for boiling, if you can. Slightly older eggs develop a little pocket of air inside that makes them looser in the shell and easier to peel. Super-fresh eggs don’t have much of an air pocket, which can make them stick more tightly to the shell.
- Boil Extra Eggs. It seems like every time I make a batch of boiled eggs, some of them peel and slice perfectly, while others tend to tear a little bit in the process. If you boil a few extra eggs, you can set aside the torn or broken ones for snacking, and have a platter of perfect eggs for serving to your guests.
- Use Your Instant Pot. Pressure cooking is really great for boiling eggs evenly and making them easier to peel! If you have an instant pot, definitely use it for boiling eggs.
- Use a Piping Bag (or Zip-Top Bag). For neat filling, load it into a piping bag or a little plastic zip-top bag with the corner snipped off. This creates a much neater presentation than spooning the filling in.
What to Serve with Spicy Deviled Eggs
Spicy deviled eggs are great as part of a potluck, barbecue, or as an appetizer for a casual dinner. They also work well as part of a finger foods buffet, along with other appetizers like these:
- Crostini: These little toasty bites are super versatile, so top them with whatever you love. One of my favorites? Fava Bean and Manchego Crostini! Creamy, cheesy, and savory, they’re sure to be a favorite.
- Watermelon Salad Skewers: Have you ever tried a savory watermelon salad? While watermelon is often served in sweet fruity salads, it’s also great in savory dishes, too. These Watermelon Feta Blackberry Skewers are the perfect combination of sweet, tart, and a little bit salty.
- Dipping Sauce: Everyone loves a good party dip, and this Healthy Greek Yogurt Ranch Dip, has all of the flavor with none of the preservatives or artificial ingredients! Serve it with your favorite veggies, crackers, or chips.
Storage Guidelines
Make sure to refrigerate the deviled eggs until you’re ready to serve them. After serving, store leftover deviled eggs in the refrigerator for 3 – 4 days. Make sure to keep them tightly covered, ideally in an airtight container.
How Far in Advance Can I Make Deviled Eggs?
You can prepare these deviled eggs a couple of days ahead of time if you like! The best way to do this is to make the filling and store it in a zip-top bag, with all of the air pressed out before you seal it. This will keep the filling from discoloring or drying out.
Keep the filling and egg whites in your fridge separately until you’re ready to serve, and then quickly fill and garnish each egg white. You can even snip the corner off of the zip-top bag of filling and use it like a piping bag. Easy!
Spicy Deviled Eggs
Ingredients
- 10 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha Sauce
- 3 cornichons minced
- 4 ounces goat cheese at room temperature
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons shallot minced
- 2 teaspoons chives snipped and divided
- Kosher salt and freshly ground pepper
- 1 ounce prosciutto torn into 20 pieces
Instructions
- In a large saucepan, cover the eggs with cold water and bring to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 12 minutes. Transfer the eggs to an ice water bath until chilled, about 5 minutes.
- In a medium bowl, mix the mayonnaise, Sriracha sauce, cornichons, goat cheese, mustard, shallot and 1 teaspoon of the chives. Peel the eggs and halve them lengthwise. Add the yolks to the bowl, mix until smooth and season with salt and pepper.
- Set the egg whites on a serving platter. Scrape the egg yolk mixture into a pastry bag fitted with a large round tip and pipe the filling into the whites; alternatively, use a plastic ziplock bag with a corner snipped off or spoon in the filling with a teaspoon. Top each egg with a piece of prosciutto, sprinkle with the remaining 1 teaspoon of chives and serve.
Notes
- Boil Older Eggs. Always choose older eggs for boiling, if you can. Older eggs develop a little pocket of air inside that makes them looser in the shell and easier to peel. Fresh eggs don’t have much of an air pocket, which can make them stick more tightly to the shell.
- Storage: Make sure to refrigerate the deviled eggs until you’re ready to serve them. After serving, store leftover deviled eggs in the refrigerator for 3 – 4 days. Make sure to keep them tightly covered, ideally in an airtight container.
- Boil Extra Eggs. It seems like every time I make a batch of boiled eggs, some of them peel and slice perfectly, while others tend to tear a little bit in the process. If you boil a few extra eggs, you can set aside the torn or broken ones for snacking, and have a platter of perfect eggs for serving to your guests.
- Use Your Instant Pot. Pressure cooking is really great for boiling eggs evenly and making them easier to peel! If you have an instant pot, definitely use it for boiling eggs.
- Use a Piping Bag (or Zip-Top Bag). For neat filling, load it into a piping bag or a little plastic zip-top bag with the corner snipped off. This creates a much neater presentation than spooning the filling in.
Yes, please! I LOVE deviled eggs, they’re so yummy. And spicy with prosciutto…yes!