Spicy Deviled Eggs

4.96 from 22 votes

Craving a flavor explosion? Spicy Deviled Eggs are the answer. Creamy, spicy, and ready in minutes, they're the perfect party starter.

Prep Time20

Cooling30

Total Time50

Course: Brunch, Appetizer

Cuisine: American

Keyword: jalapeno deviled eggs, deviled eggs, spicy deviled eggs

Servings: servings

Calories: 82kcal

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.

I recommend using gloves when cutting jalapeno peppers. If you don't have any on hand, use a fork to hold the pepper to avoid contact with your skin.
Use a garlic mincer for an easy, mess-free way to mince the jalapeños! Once you've stemmed and cleaned the jalapeño pepper, stack it into 1" pieces to use with your garlic mincer.

Recipe Variations:

Spicy Sriracha Deviled Eggs - Swap the jalapeños for a teaspoon of Sriracha sauce mixed into the yolk filling for a creamy, spicy kick. Garnish with thin slices of red chili and a sprinkle of sesame seeds for a bold twist.
Avocado Lime Deviled Eggs - Replace half the mayonnaise with mashed avocado and add a splash of fresh lime juice to the yolk mixture. Top with chopped cilantro and a pinch of chili powder for a fresh, zesty flavor.
Pickle and Dill Deviled Eggs - Mix in 2 tablespoons of finely chopped pickles and a teaspoon of fresh or dried dill into the filling instead of jalapeños. Garnish with more dill and a few pickle slices for a tangy, herbaceous variation.

Storing Instructions:

Store leftover Deviled Eggs in an airtight container or tightly wrapped in the refrigerator for up to two days.

Make Ahead Instructions:

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.