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Spicy Deviled Eggs

Spicy deviled eggs with orange-tinged yolks from sriracha, piped into crisp egg-white halves. Finished with thin Fresno chili slices, green onion garnish, and a sriracha drizzle for a bold kick.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 22 minutes
Total Time 54 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 122
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use room-temperature eggs if possible for easier peeling.
Deviled filling
  • 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
Toppings
  • 1 red Fresno chili, thinly sliced
  • 1 green onions Sliced for garnish.

Equipment

  • 1 pot

Method
 

Boil and peel the eggs
  1. Place the large eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve lengthwise, keeping the yolks separate from the whites.
Make the spicy filling
  1. Mash the yolks with mayonnaise, sriracha, Dijon mustard, lime juice, cayenne pepper, and salt until smooth. Mix until the filling looks creamy and uniform with no yolk lumps.
Fill and finish
  1. Pipe the filling into the egg white halves. Use steady pressure so the filling mounds neatly on top.
  2. Drizzle with extra sriracha. Finish with thin red Fresno chili slices and sliced green onions for garnish.
  3. Chill until serving. Keep them cold until you’re ready to serve so the filling holds its shape.

Notes

Pro tip: For cleaner peeling, fully cool the eggs in the ice bath before handling, and use a gentle pressing motion when halving so the whites stay intact. Store assembled deviled eggs in the refrigerator for up to 2 days; freeze is not recommended because the egg texture gets watery. If you want a lighter version, use light mayonnaise to reduce calories while keeping the same sriracha-forward flavor.