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Spicy Deviled Eggs

Spicy deviled eggs with a creamy yolk filling made smooth with sriracha, Dijon, and lime juice, then piped back into the whites. Finished with sliced Fresno chili and a bright drizzle for bold heat in every bite.
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Prep Time 20 minutes
Cook Time 12 minutes
chill time 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 220
Ingredients Equipment 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

Equipment

  • 1 sheet pan

Method
 

Boil and chill
  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, then peel and halve them 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 yolk mixture into the egg white halves.
  2. Drizzle with extra sriracha.
  3. Top with thin red Fresno chili slices and sliced green onions, then chill until serving.

Notes

For the cleanest piping, make the yolk filling very smooth and pause to scrape the sides as needed, then pipe immediately. Store assembled deviled eggs covered in the refrigerator for up to 2 days; freeze is not recommended. Swap mayo for Greek yogurt for a lighter, tangier filling while keeping the same seasoning.