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Spicy Deviled Eggs

Spicy deviled eggs with a smooth sriracha-lime yolk filling and a bright orange-tinged drizzle. Hard-boiled eggs are chilled, piped, then finished with thin Fresno chili slices and green onion.
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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: 110
Ingredients Equipment Method Notes

Ingredients
  

Large eggs
  • 12 large eggs hard-boiled
Deviled egg filling
  • 0.5 cup mayonnaise for a smooth filling
  • 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
  • 0.25 cup sliced green onions for garnish

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the eggs
  1. Place the eggs in a Dutch oven, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand at 100°C for 12 minutes.
  2. Chill the eggs in an ice bath at 0°C for 10 minutes to stop cooking. Peel the eggs and halve lengthwise.
Make the spicy yolk filling
  1. Mash the yolks with mayonnaise, sriracha, Dijon mustard, lime juice, cayenne pepper, and salt until smooth. Mix thoroughly so the filling pipes cleanly.
  2. Pipe the filling into the egg whites. Fill each half evenly for a consistent look.
Finish and serve
  1. Drizzle with extra sriracha over the filled egg halves. Add as little or as much heat as you like.
  2. Top with thin red Fresno chili slices and sliced green onions for garnish. Chill until serving to firm the filling.

Notes

For the cleanest piping, mash the yolks until completely smooth before filling the egg whites. Store assembled deviled eggs in the refrigerator for up to 3 days; do not freeze. For a lighter option, use light mayonnaise and reduce sriracha slightly if you prefer a milder heat profile.