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Spicy Deviled Eggs

Spicy deviled eggs with an orange-tinged yolk filling, pipeable texture, and a sriracha drizzle. Made with Dijon and lime for tang, then topped with thin Fresno chili slices and green onions.
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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, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Eggs and toppings
  • 12 large eggs Use eggs at room temperature for easier peeling if possible.
  • 1 can mayonnaise Bind the yolks into a smooth, pipeable filling.
  • 1 tbsp sriracha Use 1 tbsp in the filling plus more for drizzling.
  • 1 tsp Dijon mustard Adds sharp flavor to balance the heat.
  • 1 tsp lime juice Brightens the filling.
  • 0.25 tsp cayenne pepper Provides the warm spice level.
  • 0.25 tsp salt Season to taste.
  • 1 red Fresno chili Thinly sliced for topping.
  • 1 green onions Sliced for garnish.

Equipment

  • 1 sheet pan

Method
 

Boil, cool, and peel
  1. Place the large eggs in a pot, cover with cold water, and bring to a boil; then 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 spicy filling
  1. Mash the egg 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, then top with thin red Fresno chili slices and sliced green onions.
  3. Chill until serving.

Notes

Pro tip: Cool the eggs fully in the ice bath before peeling to reduce sticking and keep yolks intact. Store covered in the refrigerator for up to 3 days; for best texture, chill and top right before serving. Freezing is not recommended. For a lighter version, substitute part of the mayonnaise with plain Greek yogurt for a tangier filling.