These spicy deviled eggs are made with mayonnaise, Dijon mustard, and plenty of hot sauce.
A dash of smoked paprika adds a nice smoky flavor. They are creamy, delicious, and ready in 20 minutes!
Generally speaking, I'm a person who loves variety in the foods I eat. Some people are happy to eat the same thing every day. I'm not one of them! I get bored easily.
Having said that, I think I could eat these spicy deviled eggs every single day and never tire of them! They are so delicious and creamy.
They have this wonderful kick from the hot pepper sauce and the cayenne, and the smoked paprika adds a nice smoky flavor.
You'll only need a few simple ingredients to make this tasty appetizer. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Hard-boiled eggs: For this recipe, you'll need the yolks to be fully cooked. So if you follow this guide on how to cook hard-boiled eggs, leave them in hot water for 12 minutes.
- Mayonnaise: I prefer mayonnaise made with avocado oil.
- Dijon mustard: It's creamier and less vinegary than yellow mustard. I highly recommend that you use it in this recipe.
- Hot pepper sauce: As mild or as potent as you like. Some pepper sauces are more vinegary than hot, while some have considerable heat. So use what you like!
- Kosher salt: If using fine salt, you should want to reduce the amount you use by half.
- Spices: I like to use garlic powder, cayenne pepper, and smoked paprika.
- You can use sour cream instead of mayonnaise. I tried both options and although I prefer mayonnaise, sour cream is excellent too.
- You can use Chipotle mayonnaise instead of plain mayo. It adds great flavor!
- For additional heat, use spicy mustard instead of Dijon.
- Add a pinch of onion powder in addition to garlic powder.
Spicy Deviled Eggs Instructions
The detailed instructions for making this very easy recipe are included in the recipe card below. Here are the basic steps:
You start by slicing each egg in half lengthwise. (Photo 1).
Remove the yolks, place them in a bowl, and mash them with a fork. (Photos 2-4).
Mix the mashed yolks with mayonnaise, mustard, hot sauce, salt, garlic powder, and cayenne pepper. (Photos 5-6).
Spoon the creamy yolk mixture back into the egg whites. Sprinkle the eggs with smoked paprika and serve. (Photos 7-8).
Not really into spicy foods? You can make these eggs as spicy or as mild as you like. For milder eggs, you can completely omit the cayenne pepper. For spicier ones, you can increase it to ¼ teaspoon.
Yes. You can simply replace the mayonnaise with sour cream or even with some softened cream cheese. Whole milk Greek yogurt is another option, although personally, I tried it and feel that it's too tangy and not creamy enough.
Yes. You can use 1 teaspoon of fresh minced garlic instead of garlic powder.
I don't recommend freezing them. Their texture and flavor, especially those of the egg whites, won't survive freezing and thawing.
Deviled eggs are usually served as an appetizer or a party snack. When I host a dinner party, I like to start the evening with appetizers and cocktails.
I add a few fresh-cut veggies and some quick pickles and everyone's stuffed by the time dinner is served. 🙂
You can keep the leftovers in the fridge, in an airtight container, for up to 3 days.
The leftovers are good, and you can make this dish ahead of time if you'd like. But I do think that it's best when freshly made.
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Spicy Deviled Eggs
- Using a sharp knife, slice each egg in half lengthwise. Gently remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving plate.
- Mash the yolks well with a fork. Add the mayonnaise, Dijon, hot sauce, kosher salt, garlic powder, and cayenne. Mix well, until smooth and creamy.
- Spoon the yolk mixture into the egg white halves. Sprinkle with smoked paprika. Serve immediately, or refrigerate until ready to serve and for up to three days.
- Not really into spicy foods? You can make these eggs as spicy or as mild as you like. For milder eggs, omit the cayenne pepper completely. For spicier ones, increase it to ¼ teaspoon.
- You can keep the leftovers in the fridge, in an airtight container, for up to 3 days.