Spicy Deviled Eggs

Kick up the heat with these Spicy Deviled Eggs that will be a new favorite. A simple twist on a classic recipe that includes sriracha, pickled jalapeños, and cayenne. Adjust the spice level to your liking! Simple prep and can be made ahead of time for a great appetizer for any party!

This post is sponsored by the Ohio Poultry Association, all opinions are my own. Thanks for supporting Ohio’s egg farmers!

Deviled eggs are always the star of the show on Easter for us and they are part of just about every gathering throughout spring and summer. These spicy deviled eggs recipe is a great way to put a spicy twist on the classic recipe and add a fun kick of heat to the appetizer.

Today I am partnering up with my friends at Ohio Poultry to bring you this new recipe that is everyone’s favorite appetizer! I hope you love it as much as we do!

Did you know? Ohio is one of the nation’s largest producers of eggs, with about 10 billion eggs produced in the state every year. Ohio farmers also produce more than 570 million pounds of chicken and 305 million pounds of turkey each year.

Why You Will Love These Spicy Deviled Eggs:

• They are so simple to make. Simple ingredients and not a lot of effort overall to make everyone’s favorite classic appetizer. The pickled jalapeños are probably the only ingredients I don’t always have on hand.
• Easily prepared ahead of time. If you are making this spicy deviled egg recipe for a gathering or party, you can check them off your list by making them a day in advance and still have delicious eggs to share!
• A perfect way to use up all those boiled eggs! If you have a crew that LOVES to color eggs, then you are probably sitting on plenty of them. Making these deviled eggs is another great ways to enjoy and use some of them up!
• A delicious way to use up eggs that are about to expire. Hard boiled eggs are the easiest to peel and work with when they are not super fresh. This is a great option to use up the eggs before they turn!

Recipe Ingredients:

• eggs: for best results use eggs that are on the older side and have been in the refrigerator for at least a week to 10 days. Large eggs
• mayonnaise: your favorite mayo will work in this recipe, use what you have
• sriracha: a drizzle of sriracha is added to these deviled eggs to give another layer of flavor. You can certainly use your favorite hot sauce if preferred. Tobasco sauce is great in this recipe as well!
• cayenne pepper: Just a touch to start. Begin with a pinch and then add to taste. If you prefer red pepper flakes to add a touch of heat, those can be used in place of the cayenne.
• dijon mustard: while some deviled egg recipes call for yellow mustard, we much prefer dijon mustard in ours for the best flavor. If you only have a classic mustard on hand, that can work though.
• salt and pepper: adjust these to taste–everyone varies in their preference and it’s very simple to taste a touch and see while preparing.
• pickled jalapeños: the pickled jalapeños are for two separate ingredients for the recipe–one secret element to this recipe I find makes it a keeper. The juice from the jalapeño jar is added instead of white vinegar to the yolk mixture as recommended in classic deviled eggs. It is a game changer and strongly recommended.
• paprika: this is for garnish
• fresh jalapeño: also for garnish
• chives: we top these with chopped fresh chives as well! You could chop up some green onion for a similar look, but different flavor!

Step-By-Step Instructions:

• Hard-boil the eggs. I personally love using my Instant Pot to make the most perfect hard-boiled eggs that peel easily, but that is not always an option. Boiling is a super easy way for sure. Add the eggs to a medium saucepan or pot that will fit all the eggs. Cover with water about 1 inch over top of the eggs. Bring to a rapid boil. Once boiling, cover the pot, and remove from heat.
• Allow to sit for about 14 minutes and then transfer the eggs to a large bowl of ice water, known as an ice bath to cool them quickly. You can alternatively run the eggs under cool water for several minutes. You don’t want to overcook the eggs so as not to get dry green yolks. A nice soft, but cooked through yellow yolk is ideal.
• Once the eggs have cooled, peel them and slice each in half, gently spooning the egg yolks into a small bowl and placing the egg white halves to the side.

• Prepare the egg yolk mixture. Once all of the yolks have been added to the bowl, use a fork or potato masher. Mash the yolks to really break them down. They don’t have to be perfectly smooth at this time.
• Add in the mayonnaise, dijon mustard, sriracha, jalapeño juice, cayenne, salt and pepper. Stir to mix well and try to break down any of the larger lumps to make the mixture smooth and creamy.
• Stir in the chopped pickled jalapeños.
• Transfer the egg mixture to a piping bag or plastic bag and cut the tip to pipe into the egg halves, or simply spoon it in–whatever method you prefer is great!
• Garnish with a half slice of fresh jalapeño, chopped chives and a sprinkle of paprika. You can add chopped cooked bacon as another great garnish. Chill until ready to serve.

Egg Safety and Cooking Tips

• How long are hard-boiled eggs safe to eat? Eggs should not be left out at room temperature for longer than 2 hours. When stored properly, hard-boiled eggs can be enjoyed within 1 week of cooking, but once peeled, hard-boiled eggs should be eaten within 2 days,
• How long are eggs safe to eat? When properly refrigerated at 45 °F or lower, eggs can be safely eaten 4-5 weeks beyond the carton’s Julian date, which is a 3-digit code found on the side of a carton that indicates the day of the year when the eggs were packed.
• Are colored Easter eggs safe to eat? If you used food-safe dye and materials to decorate Easter eggs, then they’re safe to eat! Easter eggs should only be eaten if they have not been left out of refrigeration for longer than 2 hours.
• Are there any tricks for making easy-peel hard-boiled eggs? Hard-boiled eggs are easiest to peel right after they’ve finished cooling. Cooling causes the egg to contract slightly in its shell. Try this easy recipe to make perfect easy-peel hard-boiled eggs, every time! Also, eggs that are 7-10 days old are easier to peel, while fresh eggs are often more difficult. Giving eggs time to breathe and take in air helps separate the membranes from the shell, making them easier to peel.

Other Favorite Egg Recipes:

For more about Ohio egg, chicken and turkey farmers and to get cooking tips, recipes and nutrition information, go to OhioEggs.com and follow the Ohio Poultry Association on Facebook, Instagram, Pinterest and X.

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