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Spicy Deviled Eggs

Spicy deviled eggs with a creamy sriracha filling and orange-tinged heat. Boiled, halved, piped, and finished with Fresno chili slices for a bold, creamy bite.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

large 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 1 red Fresno chili thinly sliced
  • 0.25 cup green onions sliced for garnish
  • 1 tbsp sriracha plus more for drizzling

Equipment

  • 1 sheet pan

Method
 

Boil and chill the eggs
  1. Place eggs in a pot and cover with cold water. Bring to a boil, then cover and remove from heat and let stand 12 minutes.
  2. Transfer eggs to an ice bath and chill for 10 minutes. Peel and halve lengthwise.
Mix and fill
  1. Mash yolks with mayonnaise, sriracha, Dijon mustard, lime juice, cayenne pepper, and salt until smooth. Use a consistent, lump-free texture so the filling pipes cleanly.
  2. Pipe the filling into the egg whites. Fill each half evenly to keep the tops level.
Finish and serve
  1. Drizzle with extra sriracha. Add a thin, controlled stream for bright orange-tinged heat.
  2. Top with thinly sliced Fresno chili and sliced green onions. Chill until serving so the filling sets and the heat stays crisp.

Notes

For the neatest piping, mash yolks thoroughly until completely smooth before filling, and chill the assembled eggs briefly to firm up. Store covered in the refrigerator up to 2 days; freeze is not recommended. For a lighter option, use a mayonnaise that’s reduced-fat or Greek-yogurt based for a tangier, slightly looser filling.