Home » Appetizers » Spicy Deviled Eggs
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These spicy deviled eggs are made with mayonnaise, Dijon mustard, and plenty of hot sauce.
A dash of smoked paprika adds a nice smoky flavor. They are creamy, delicious, and ready in 20 minutes!
Generally speaking, I'm a person who loves variety in the foods I eat. Some people are happy to eat the same thing every day. I'm not one of them! I get bored easily.
Having said that, I think I could eat these spicy deviled eggs every single day and never tire of them! They are so delicious and creamy.
They have this wonderful kick from the hot pepper sauce and the cayenne, and the smoked paprika adds a nice smoky flavor.
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- Ingredients
- Variations
- Spicy Deviled Eggs Instructions
- Expert Tip
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
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Ingredients
You'll only need a few simple ingredients to make this tasty appetizer. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Hard-boiled eggs: For this recipe, you'll need the yolks to be fully cooked. So if you follow this guide on how to cook hard-boiled eggs, leave them in hot water for 12 minutes.
- Mayonnaise: I prefer mayonnaise made with avocado oil.
- Dijon mustard: It's creamier and less vinegary than yellow mustard. I highly recommend that you use it in this recipe.
- Hot pepper sauce: As mild or as potent as you like. Some pepper sauces are more vinegary than hot, while some have considerable heat. So use what you like!
- Kosher salt: If using fine salt, you should want to reduce the amount you use by half.
- Spices: I like to use garlic powder, cayenne pepper, and smoked paprika.
Variations
- You can use sour cream instead of mayonnaise. I tried both options and although I prefer mayonnaise, sour cream is excellent too.
- You can use Chipotle mayonnaise instead of plain mayo. It adds great flavor!
- For additional heat, use spicy mustard instead of Dijon.
- Add a pinch of onion powder in addition to garlic powder.
Spicy Deviled Eggs Instructions
The detailed instructions for making this very easy recipe are included in the recipe card below. Here are the basic steps:
You start by slicing each egg in half lengthwise. (Photo 1).
Remove the yolks, place them in a bowl, and mash them with a fork. (Photos 2-4).
Mix the mashed yolks with mayonnaise, mustard, hot sauce, salt, garlic powder, and cayenne pepper. (Photos 5-6).
Spoon the creamy yolk mixture back into the egg whites. Sprinkle the eggs with smoked paprika and serve. (Photos 7-8).
Expert Tip
Not really into spicy foods? You can make these eggs as spicy or as mild as you like. For milder eggs, you can completely omit the cayenne pepper. For spicier ones, you can increase it to ¼ teaspoon.
Recipe FAQs
Can I make this recipe without mayo?
Yes. You can simply replace the mayonnaise with sour cream or even with some softened cream cheese. Whole milk Greek yogurt is another option, although personally, I tried it and feel that it's too tangy and not creamy enough.
Can I use fresh garlic instead of garlic powder?
Yes. You can use 1 teaspoon of fresh minced garlic instead of garlic powder.
Can you freeze the leftovers?
I don't recommend freezing them. Their texture and flavor, especially those of the egg whites, won't survive freezing and thawing.
Serving Suggestions
Deviled eggs are usually served as an appetizer or a party snack. When I host a dinner party, I like to start the evening with appetizers and co*cktails.
I often make a big platter with these eggs, prosciutto-wrapped mozzarella, spinach artichoke dip, mini cheese balls, and jalapeno poppers.
I add a few fresh-cut veggies and some quick pickles and everyone's stuffed by the time dinner is served. 🙂
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to 3 days.
The leftovers are good, and you can make this dish ahead of time if you'd like. But I do think that it's best when freshly made.
More Eggs Recipes
- Bacon Deviled Eggs
- Avocado Deviled Eggs
- Greek Yogurt Deviled Eggs
- Fried Boiled Eggs
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Recipe Card
4.98 from 68 votes
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Spicy Deviled Eggs
These spicy deviled eggs are made with mayonnaise, Dijon mustard, and hot sauce. A dash of smoked paprika adds a smoky flavor.
Prep Time20 minutes mins
Total Time20 minutes mins
Course: Appetizer
Cuisine: American
Servings: 8 servings
Calories: 142kcal
Author: Vered DeLeeuw
Ingredients
- 8 large eggs hard-boiled
- ⅓ cup avocado oil mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons hot pepper sauce
- ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon fine salt
- ½ teaspoon garlic powder
- Pinch cayenne pepper
- Smoked paprika for garnish
Instructions
Using a sharp knife, slice each egg in half lengthwise. Gently remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving plate.
Mash the yolks well with a fork. Add the mayonnaise, Dijon, hot sauce, kosher salt, garlic powder, and cayenne. Mix well, until smooth and creamy.
Spoon the yolk mixture into the egg white halves. Sprinkle with smoked paprika. Serve immediately, or refrigerate until ready to serve and for up to three days.
Video
Notes
- Not really into spicy foods? You can make these eggs as spicy or as mild as you like. For milder eggs, omit the cayenne pepper completely. For spicier ones, increase it to ¼ teaspoon.
- You can keep the leftovers in the fridge, in an airtight container, for up to 3 days.
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Nutrition per Serving
Serving: 2egg halves | Calories: 142kcal | Carbohydrates: 1g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Sodium: 241mg | Sugar: 1g
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
