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Spicy Deviled Eggs

Spicy deviled eggs with a smooth yolk filling flavored with sriracha, Dijon, and lime. Topped with thin Fresno chili slices and a sriracha drizzle for a bright, zesty 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, Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Deviled egg 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 cool the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand at room temperature for 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve the eggs lengthwise, keeping the whites intact.
Make the filling
  1. Mash the yolks with mayonnaise, sriracha, Dijon mustard, lime juice, cayenne pepper, and salt until smooth. Mix until no yellow streaks remain.
Fill and finish
  1. Pipe the filling into the egg whites. Aim for a level mound in each half.
  2. Drizzle with extra sriracha for a visible red finish. Add a second drizzle only if the tops look dry.
  3. Top with thinly sliced red Fresno chili and sliced green onions for a fresh, colorful layer. Chill until serving so the filling firms up.

Notes

Pro tip: after boiling, the 12-minute stand time followed by a full 10-minute ice bath makes peeling much easier and helps the yolks stay tender. Store assembled deviled eggs covered in the fridge up to 2 days; they can be frozen, but texture may soften. For a lower-fat swap, use light mayonnaise and reduce the added sriracha only if you want a milder heat.