Spicy Deviled Eggs

Spicy Deviled Eggs

Deviled eggs continue to be a timeless finger food for any occasion. And while there’s many ways to play with flavor, like my classic deviled eggs, bacon deviled eggs, or avocado deviled eggs, I’m adding a little heat today.

In this recipe, sriracha and cayenne pepper give your taste buds a slight kick. So if you’re looking to up your deviled eggs game with a little warmth, but not crazy 5-alarm heat, this spicy version is a must. 

Spicy Deviled Egg Ingredients

This recipe uses my classic deviled eggs recipe as the base, with the addition of a few ingredients.

Eggs: Large eggs are best, but any size will do.Mayonnaise: Lends a smooth creaminess to the yolk filling.Dijon mustard: Adds a pleasant sharpness and complex flavor. I don’t recommend using yellow mustard here – it lacks the depth of Dijon.Sriracha: I like Sriracha’s heat level and fruity notes, but go ahead and use whatever hot sauce you like.Cayenne pepper: Brings a concentrated spicy heat to the party.

Find the complete recipe with measurements below

How to Make Spicy Deviled Eggs

Any deviled eggs recipe starts with perfectly boiled eggs. Once you’ve done that, the rest is a snap.

Cook the eggs in boiling water and cool in a bowl of ice water. Once cooled, peel the eggs and slice lengthwise.Scoop out the yolk and mix with the mayo, Dijon, Sriracha, and cayenne.Spoon the filling back into the egg whitesGarnish with green onions and a sprinkle of cayenne.

Can You Make Deviled Eggs Ahead of Time?

Yes! Assemble the eggs, place in a sealed storage container, and keep in the fridge for a day before garnishing and serving. You can also make the hard boiled eggs up to two days in advance, then mix the filling before serving.

Storage Instructions

To Store: You can store any leftover deviled eggs for up to two days in the fridge. Though there’s rarely leftovers!

Flavor Variations

These deviled eggs are incredibly versatile. And you can change up the recipe with different spicy fillings and toppings.

Chipotle: If you can find chipotles in adobo, replace the Sriracha with a teaspoon or two (if you dare) of the adobo sauce. Or use chipotle chili powder instead of cayenne.Jalapeño: Try diced fresh or spicy pickled jalapeños as a garnish.Other Hot Chiles: If you really want to bring the heat, try minced or thinly sliced serrano peppers, Thai bird chiles, or habaneros. When handling any hot chiles, make sure to wear gloves and take care not to touch your face or eyes.Spicy Pickles: Deviled eggs often contain pickle relish or pickle juice for a sweet tangy flavor. Try using your favorite spicy pickle in the filling, as a garnish, or both.

More Tasty Egg Recipes

From breakfast to dinner, these recipes will satisfy your egg cravings any time of the day. 

Baked Eggs in AvocadoEgg SaladSpiralized Sweet Potato Egg NestsBreakfast Egg MuffinsShakshuka

Spicy Deviled Eggs

4.67 from 9 votes Prep: 20 minutes Cook: 14 minutes Total: 34 minutes Servings: 12 deviled eggs Author: Lisa BryanPrintPinReviewSaveSaved


This spicy spin on classic deviled eggs is a great crowd pleaser and couldn’t be easier to make!


6 large eggs3 tablespoons mayonnaise1 teaspoon Dijon mustard1 tablespoon Sriracha1/8 teaspoon cayenne pepper, plus more for garnishsalt and pepper, to tastegreen onions, thinly sliced, for garnish


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. While the eggs are boiling, prepare an ice water bath and set aside.After 14 minutes, remove the eggs from the water and place in the ice water bath. Once the eggs have cooled completely, peel them and slice in half lengthwise. Scoop the yolks into a small bowl and place the egg whites on a serving plate. To make the filling, add the yolks, mayonnaise, mustard, Sriracha, cayenne, salt and pepper to a bowl. Stir everything together until smooth. You can also use a hand blender to make it extra smooth. 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.

Lisa’s Tips

To Store: You can store any leftover deviled eggs for up to two days in the fridge.If you’re feeling fancy, use a pastry bag with a decorative tip to pipe the filling into the egg whites.I recommend Dijon mustard rather than yellow mustard for more flavor. This Dijon mustard is also Whole30 compliant, if you’re doing a Whole30.This Sriracha is paleo and keto certified.If you’re in need of a platter to display your deviled eggs, this ceramic one is my favorite. And if you’re transporting them, this travel carrier is great.


Calories: 56kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 87mg | Potassium: 30mg | Sugar: 1g | Vitamin A: 127IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg Course: Appetizer, Snack Cuisine: American Keyword: spicy deviled eggs

Did you make this recipe?Mention @downshiftology or tag #downshiftology!


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