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Spicy Deviled Eggs

Spicy deviled eggs with a smooth yolk filling and sriracha-lime heat. Boiled eggs are chilled, piped, then topped with Fresno chili slices for a bold orange-speckled finish.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling time 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Spicy deviled eggs
  • 12 large eggs
  • 0.5 cup mayonnaise
  • 1 tbsp sriracha plus more for drizzling
  • 1 tsp Dijon mustard
  • 1 tsp lime juice
  • 0.25 tsp cayenne pepper
  • 0.25 tsp salt
  • 1 red Fresno chili thinly sliced
  • 0.25 green onions sliced, for garnish

Equipment

  • 1 sheet pan

Method
 

Boil and chill the eggs
  1. Place the eggs in a pot and cover with cold water. Bring to a boil, then cover and remove from heat and let stand at room temperature for 12 minutes.
  2. Transfer the eggs to an ice bath and chill for 10 minutes. Peel and halve lengthwise once cooled.
Make the spicy yolk filling
  1. Mash the yolks with mayonnaise, sriracha, Dijon mustard, lime juice, cayenne pepper, and salt until smooth. Stop and scrape the bowl as needed for an even texture.
  2. Pipe the filling into the egg whites. Fill each half fully so the top is slightly mounded.
Finish and serve
  1. Drizzle the deviled eggs with extra sriracha. Add it in thin lines so the color shows on the orange filling.
  2. Top with the thin-sliced Fresno chili and sliced green onions. Chill until serving so the filling sets and the garnish stays crisp.

Notes

For the cleanest filling, mash the yolks thoroughly until no lumps remain before piping. Store covered in the refrigerator up to 3 days; keep toppings (Fresno chili and green onions) on until serving for best texture. For a lighter option, use light mayonnaise for a slightly thinner but still pipable filling; this recipe isn’t freezable due to texture changes in the eggs.