Spicy Deviled Eggs
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.
Servings: 20
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.