Spicy Deviled Eggs

4.73 from 11 votes

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

Prep Time20

Cook Time14

Total Time34

Course: Appetizer, Snack

Cuisine: American

Keyword: spicy deviled eggs

Servings: deviled eggs

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.

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.