Spicy deviled eggs with mayonnaise, Dijon mustard, and plenty of hot sauce. A dash of smoked paprika adds a nice smoky flavor. Creamy and delicious!
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, and the extra heat really enhances the experience.
Discovering deviled eggs
I still remember the first time I tasted this appetizer. It was years ago when I was a young child. I loved hard-boiled eggs back then (I still do). But the taste of deviled eggs took me by surprise.
Sure, they were hard-boiled eggs, but they were incredibly creamy and flavorful. This was a delicacy. Just like tasting butter at my grandparents' house after being accustomed to margarine at my parents' house, or tasting canned salmon after being used to canned tuna, this was one of those "once you try it, you can't go back" food experiences.
To this day, they are one of my favorite appetizers. And this recipe is especially good. The eggs have this wonderful kick from the hot pepper sauce and the cayenne, and the smoked paprika adds this nice smoky flavor.
A great low carb and keto appetizer
Happily, even after transitioning to a low-carb diet, this is one childhood favorite that I don't have to give up! These delicious spicy deviled eggs are keto and low carb. They are also made with just a few simple ingredients. Including avocado oil mayonnaise, Dijon mustard, hot sauce, and smoked paprika.
The ingredients you'll need
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 for how to cook hard-boiled eggs, leave them in the hot water for 12 minutes.
Mayonnaise: I prefer mayonnaise made with avocado oil. Sir Kensington's is a good brand.
Dijon mustard: it's creamier and less vinegary than yellow mustard.
Hot pepper sauce: As mild or as potent as you like.
Kosher salt: If using fine salt, you might want to reduce the amount you use.
Spices: Garlic powder, cayenne pepper, and smoked paprika. Not really into spicy foods? You can make this recipe as spicy or as mild as you like. For milder eggs, omit the cayenne pepper. For spicier eggs, increase the cayenne to ¼ teaspoon.
How to make spicy deviled eggs
It's ridiculously easy! The detailed instructions are included in the recipe card below. Here are the basic steps:
1. Slice each egg in half lengthwise. Remove the yolks, mash them, and mix them with the remaining ingredients (except for the paprika).
2. Spoon the creamy yolk mixture back into the egg whites. Sprinkle with smoked paprika and serve.
Variations and substitutions
Here are a few ideas for you for varying the basic recipe:
- Use sour cream instead of mayonnaise.
- You can try using Chipotle mayonnaise (such as the one by Sir Kensington's) instead of plain mayo.
- For additional heat, use spicy mustard instead of Dijon.
- Add a pinch of onion powder in addition to garlic powder.
Can you make spicy deviled eggs ahead of time?
Yes, you can. You can keep them in the fridge, in an airtight container, for up to 3 days. But they are best when freshly made.
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Spicy Deviled Eggs with Smoked Paprika
- 8 large hard boiled eggs
- ⅓ cup avocado oil mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons hot pepper sauce
- ½ teaspoon Diamond Crystal kosher salt
- ½ teaspoon garlic powder
- Pinch cayenne pepper
- Smoked paprika for garnish
- 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 up to three days.