Get ready to spice up your snacking game with our awesome spicy deviled eggs! We’ve taken the classic favorite and turned up the heat, creating a creamy, zesty filling that’s downright addictive. If you’re a fan of bold flavors and a little kick, these spicy deviled eggs are a must-try for your next gathering – guaranteed to make your taste buds do a happy dance!
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Why We Love Spicy Deviled Eggs
- They’re quick and easy!
These jalapeño deviled eggs are easy to make in just 30 minutes!
- Everyone will love this fun twist on this traditional appetizer.
Classic deviled eggs are a thing of the past. Bring on the spicy with this fun new take on this side dish.
- You can make them ahead!
They’re ideal for parties and holidays – make these deviled eggs with jalapeño ahead of time and take them with you to your potluck or party.
Ingredient Notes and Substitutions
- Eggs: easily peel your eggs after running them under cold water or soaking them in an ice bath. Or you can buy hard-boiled eggs from your local grocery store.
- Jalapeño: be sure to wear gloves when handling and cutting the peppers!
- Mayonnaise: use reduced fat mayo for a healthier dish.
- Mustard: yellow mustard is best in these creamy deviled eggs.
- Sugar: you can skip the sugar, but it adds the perfect contrast to the spicy jalapeños.
- Garnishes: bacon, green onions, cilantro, paprika: the garnishes are optional but make an amazing presentation!
How to Make Deviled Eggs Without Mayo
If you’d like to cut out the mayo altogether, you can easily swap it with full-fat Greek yogurt and full-fat sour cream. Either of these options will work great in place of mayonnaise.
Spicy Deviled Eggs Recipe Tips For Success
- Slice the eggs neatly in half.
Using a sharp chef’s knife, slice the eggs lengthwise for the best presentation. You don’t want the knife to tear into the flesh – so make sure it’s sharp!
- Make the filling smooth and creamy.
Using a hand mixer, combine the yolks, mayo, mustard, and sugar until nice and creamy.
- Pipe the filling into the egg halves.
Spoon the mixture into a piping bag and gently squeeze out the filling into each egg half. This makes for a beautiful presentation.
TFN Pro Tip
Use a garlic mincer for an easy, mess-free way to mince the jalapeños! Once you’ve stemmed and cleaned the jalapeño pepper, just stack and cut it into 1″ pieces to use with your garlic mincer.
Jalapeño Deviled Eggs FAQs
Using a fork to mash the filling is the easiest method, but it’s hard to get it very smooth. We recommend using a hand mixer for the smoothest and creamiest results.
It’s always a good idea to taste a tiny piece of jalapeño before adding it to your mixture. This way you can tell how spicy it will be before making the whole batch.
We recommend letting them chill in the fridge for at least 30 minutes to allow the flavors to develop.
Storing and Reheating
Store leftovers in an airtight container or tightly wrapped in the refrigerator for up to two days.
Spicy Deviled Eggs
- medium sized bowl
- paper towels
- Hand Mixer
- Ziplock bag (or pastry bag)
- star tip for piping the filling (optional)
- 12 large hard boiled eggs peeled and cooled
- ¾ cup mayonnaise
- 1 tablespoon yellow mustard (prepared)
- 1 teaspoon sugar
- 2 jalapeno peppers seeded and minced
Garnish ingredients (optional)
- 6 pieces of bacon cooked and crumbled
- 2 tablespoons green onion chopped
- 1 tablespoon chopped cilantro
- smoked paprika
- Slice hard boiled eggs down the middle lengthwise, ensuring both halves are equally sized. Add the yolks to a medium sized bowl. Place the hollowed out egg halves on paper towels to help keep them in place for filling.
- Add the mayonnaise, mustard, sugar, and jalapeños to the bowl of yolks. Use a hand mixer set to low to mix the egg filling until well blended and creamy.
- Spoon the deviled egg filling into the Ziplock or pastry bag (add the pipping tip first, if using) and seal the top. Pipe about 1 tablespoon of the filling into the hollowed out egg halves.
- Store in the refrigerator until ready to serve. I recommend refrigerating at least 30 minutes to allow the flavors of the egg filling to develop. Garnish with crumbled bacon, chopped onion, chopped cilantro, and smoked paprika before serving.