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Spicy Deviled Eggs

Spicy deviled eggs with creamy yolk filling, finished with a sriracha drizzle and thin Fresno chili slices. Hard-boiled eggs are boiled, stood off-heat, then chilled so the yolks mash smooth and pipe cleanly.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Eggs
  • 12 large eggs
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

Method
 

Boil and peel the eggs
  1. Place 12 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 intact for mashing.
Make the spicy filling
  1. Mash the yolks with mayonnaise, sriracha, Dijon mustard, lime juice, cayenne pepper, and salt until smooth. Continue mashing until the mixture looks thick and uniform with no yolk lumps.
  2. Pipe the filling into the egg whites. Fill each half so the tops are neatly heaped and level.
  3. Drizzle the tops with extra sriracha. Add a light zigzag pattern so the orange tint shows through.
Top and chill
  1. Top with thinly sliced red Fresno chili and sliced green onions. Serve after chilling until ready so the filling firms up and the toppings stay crisp.

Notes

Pro tip: after boiling, the 12-minute stand off-heat helps the yolks set without turning crumbly, which makes piping smoother. Store assembled deviled eggs covered in the fridge for up to 2 days; freeze is not recommended. For a lighter option, swap half the mayonnaise for plain Greek yogurt to keep a creamy texture with less fat.