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Spicy Deviled Eggs

Spicy deviled eggs with a creamy orange-tinged filling, piped smooth and topped with sriracha drizzle, thin Fresno chili slices, and a cayenne finish. Boiled eggs are peeled after an ice-bath chill for clean halves, then everything gets a quick chill for bold heat.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Deviled filling
  • 0.5 cup mayonnaise
  • 1 tbsp sriracha
  • 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
  • 1 tbsp sriracha plus more for drizzling

Equipment

  • 1 sheet pan

Method
 

Boil, chill, and peel
  1. Place large eggs in a pot, cover with cold water, and bring to a boil — cover, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise.
Make the filling
  1. Mash the yolks with mayonnaise, sriracha, Dijon mustard, lime juice, cayenne pepper, and salt until smooth.
Fill and finish
  1. Pipe the filling into the egg whites.
  2. Drizzle with extra sriracha.
  3. Top with thin red Fresno chili slices and green onions, then chill until serving.

Notes

Pro tip: For neat halves that won’t crumble, peel under cool running water right after the ice bath. Store assembled deviled eggs covered in the refrigerator for up to 2 days; the whites can weep slightly after that. Freezing is not recommended due to texture changes. For a lower-fat option, use light mayonnaise in the filling and keep the same sriracha and seasonings.