Best Spicy Deviled Eggs Recipes

SPICY DEVILED EGGS

Steps:

• Place eggs in a saucepan with a lid, pour in water to cover, bring to a boil, and remove from the heat. Cover and let stand for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel the eggs.
• Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mustard, mayonnaise, Worcestershire sauce, hot pepper sauce, and salt and pepper. Mash the yolks, and stir the mixture until smooth and thoroughly combined.
• Fill each egg half with the deviled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut off. Dust each egg with a pinch of paprika, and place an olive half, round side up, in the center of each. Refrigerate until chilled, 20 to 30 minutes, and serve cold.

EASTER SPICY DEVILED EGGS

Steps:

• Halve eggs lengthwise and scoop yolks into a bowl. Mash yolks with a fork; stir cream cheese spread, mayonnaise, sweet relish, brown mustard, garlic, hot pepper sauce, salt, and black pepper into yolks.
• Fill egg whites with yolk mixture; sprinkle deviled eggs with chives. Store covered in refrigerator.

SPICY DEVILED EGGS

Steps:

• Mash 6 hard-boiled egg yolks, 1/3 cup creme fraiche, 1/4 cup crumbled cooked bacon, 1 teaspoon Sriracha (hot Asian chili sauce), 1 tablespoon chopped cilantro, 1/2 teaspoon dijon mustard, 1/4 teaspoon lime zest, 1 teaspoon lime juice and salt. Spoon into the egg whites; top with more lime zest.

SPICY ITALIAN DEVILED EGGS

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
• Slice eggs in half, and remove the yolks. Place the yolks into a medium bowl, and mix with the mustard, Italian dressing, mayonnaise, and pepper. Arrange the egg white halves on a plate, and sprinkle with salt. Spoon the yolk mixture into the egg halves, or use a pastry bag and pipe the filling in for a more professional look. Sprinkle with paprika, and refrigerate until serving.

SPICY BACON DEVILED EGGS

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Slice eggs in half lengthwise. Remove yolks to a small bowl and mash; reserve hollow egg whites.
• Fry bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• Reserve a small amount of bacon and Cheddar cheese in separate bowls; stir remainder into mashed egg yolks with mayonnaise. Stir in mustard and wasabi. Fill egg whites with a heaping spoonful of the yolk mixture. Sprinkle with reserved bacon and Cheddar cheese before serving.

A LITTLE BIT SPICY DEVILED EGGS!

Steps:

• Remove the egg yolks to a small bowl and mash with a fork.
• Add mayonnaise, mustard, 1 tsp of the chives, hot sauce, salt and pepper and mix thoroughly.
• Fill the empty egg white shells with the mixture and sprinkle lightly with chives then the paprika. Sprinkle over a little chili powder, if desired.
• Cover lightly with plastic wrap and refrigerate for up to one day before serving. Enjoy!

SPICY DEVILED EGGS RECIPE BY TASTY

Steps:

• Slice the eggs in half lengthwise and scoop the yolks into a medium bowl. Add the mayonnaise, butter, yellow mustard, pickle juice, sugar, salt, pepper, and Frank's RedHot® then mix well until smooth.
• Transfer the filling to a zip-top plastic bag and cut a ¼-inch wide opening from one of the corners.
• Arrange the egg whites on a serving platter. Pipe the filling into the divots in the whites. Chill in the refrigerator until ready to serve and garnish with chopped chives.
• Enjoy!

SPICY DEVILED EGGS (AKA: BLOOD SHOT EYES)

Steps:

• Using a spoon, remove yolks from whites of eggs carefully. place whites onto serving platter and set aside.
• Place the yolks in a small bowl. Mix in ham (make sure it is finely chopped), cream cheese, mayo, & mustard. Season with cayenne, paprika, and salt. Add enough green food coloring to get a good green color. Mix well. (NOTE: Begin with 1 Tbsp of mayo, then after everything is mixes, add more if needed to get the right consistency).
• Fill a pastry bag with a large star tip with the yolk mixture. (or use the corner of a filled Ziploc bag). Fill just the hole of the whites with the yolk mixture. (do not cover the pointed end of the whites). Place the olive halves (cut side up) into the center of the yolks, pushing down gently to set the eyes inches.
• place some hot sauce in the tip of a plastic sandwich bag. Cut off a very tine portion of the tip of the bag so the hot sauce will come out like ink on a pen. (NOTE: You could also try using toothpicks to 'drag' a wiggly line for veins).
• Holding the bag like a pastry bag, begin where the yolk filling is close to the olive and gently squeeze out 3-4 squiggly lines, out towards the tip of the whites. (to resemble blood shot eyes). Repeat for remaining deviled eggs. If you don't have pimentos, you can place a drop of hot sauce in the center of the olive.

BIG MAMA PAT SWEET & SPICY DEVILED EGGS

Steps:

• 1. place eggs in large pot and add cold water to cover. Bring to a boil over medium-high heat. for 12 minutes and cook for 12 minutes. longer Drain and put eggs in a bowl of cold water. completely cool and peel. cut eggs in half lengthwise and squeeze yolks into a medium bow. reserving the white halves. with a fork, mash the yolks with the mayonnaise, preserves, curry, salt. and cayenne pepper and white pepper until smooth. spoon or Pip yolk and mayonnaise mixture into the white halves. Refrigerate for at least 1 hour, until chilled.

SPICY MEXICAN DEVILED EGGS

Steps:

• Boil eggs in water for 10 minutes.
• Drain water and let eggs cool.
• Peel the shell from the eggs after that have cooled.
• Cut eggs in half, lengthwise.
• Scoop out hardened yolks.
• Place the yolks in a medium bowl and add remaining ingredients.
• Mix all ingredients together until mixed well.
• Place mixture by teaspoonfuls inside each egg.
• Refrigerate.

DRAGON EGGS (DEVILED EGGS WITH A SPICY TWIST)

Steps:

• Cook the bacon until crisp tender. Allow to cool. Chop fine.
• Chop the whites of the green onions very fine and add to the egg yolks.
• Chop the green part of the onion and set aside for garnishing.
• Heat the cream cheese in the microwave until warm and soft. (Takes about 1 minute, stir a few times every 20 seconds).
• Add warm cream cheese and jelly to the eggs yolks. Stir into a paste. (Adjust the cream cheese and jelly amounts to your own liking.).
• Add the bacon.
• Salt and pepper to taste.
• Fill the egg whites with the mixture.
• Add 3-6 drops of Sriracha to the top and sprinkle with the green onion tops.

SWEET & SPICY DEVILED EGGS

Steps:

• 1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and run under cold water to cool. Peel eggs, and cut into halves lengthwise. 2. Carefully remove the yolks from the eggs, and place them into a medium bowl. Mash the egg yolks with cream cheese and jalapeño jelly - enough to make a smooth mixture and to taste. 3. Spoon the mixture into the egg whites, or pipe with a piping bag for a more elegant look. Chill until serving.

SPICY SALAMI DEVILED EGGS W CREME FRAICHE & THYME

Steps:

• 1. Bring a large pot of water to a boil. Add the eggs and boil for about 8 minutes. Remove the eggs to a ice bath and let cool. Peel the eggs cutting them in half. Pop the yolk out into a bowl.
• 2. Smash the egg yolks with a fork. Add the chili powder, paprika, creme fraiche, thyme leaves and lime juice. Mix well. Add the yolk back into the halves of the eggs.
• 3. In a small pan fry the salami until crisp. Remove and let cool then add one triangle to the top of each eggs. Add a thyme leaf next to the salami. Serve

SPICY SOUTHWESTERN DEVILED EGGS

Steps:

• 1. Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks; stir in mayonnaise and next 4 ingredients. Spoon or pipe egg yolk mixture into egg halves. Cover and chill at least 1 hour or until ready to serve. Garnish, if desired.

SPICY LIL-DEVILED EGGS

Steps:

• 1. Boil 6 eggs: place cold eggs in a pot, add a pinch of salt and/or tsp of vinegar (to help keep eggs from cracking). Cover the eggs with cold water, cover the pot with a lid and bring to a boil. Turn the burner off & be sure not to remove the lid, then let the pot sit from 10-15 minutes. Drain the hot water and cover with cool water to stop the cooking process. You will want to wait until the eggs have cooled completely before peeling them. Cut the eggs in half lengthwise and remove the yolks.
• 2. In a large bowl, place the egg yolks, along with the rest of the ingredients and mix well.
• 3. You want the mixture to be smooth and creamy.
• 4. Place the yolk mixture in your egg white halves and garnish with a piece of chile pepper and/or a sprig of cilantro.

SPICY SRIRACHA DEVILED EGGS

Steps:

• In 4-quart saucepan, place eggs in single layer. Cover with cold water at least 1 inch above eggs. Add salt; heat to boiling over medium heat, and continue to boil 30 seconds. Cover saucepan; remove from heat. Let stand covered 12 minutes.
• Drain and rinse eggs. Place in bowl of ice water about 5 minutes to completely cool eggs.
• Peel eggs; cut lengthwise in half. Slip out yolks into medium bowl; mash with fork. Set whites aside.
• Stir mayonnaise, mustard and half of the scallions into yolks. Beat mixture with whisk until smooth.
• Fill whites with egg yolk mixture, heaping it lightly. Drizzle with Sriracha sauce. Top with remaining scallions and cilantro. Serve immediately, or cover and refrigerate up to 24 hours.

PASTEL DEVILED EGGS, SPICY TOO!!

Steps:

• 1. Peel and halve the eggs and scoop out the yolks and set aside.
• 2. Place the halves of eggs into bowls with water and about 5 drops of food coloring. Make sure the water covers the eggs completely. The more coloring you put, the darker the eggs.
• 3. I let the eggs sit in the water over night. I feel they retain the color much better after long hours in the food colored water. If not, you need at least 3 hours to let the color get into the egg.
• 4. Add the mayonnaise, celery salt, black pepper, garlic and mustard to the egg yolks and mash well.
• 5. When ready to assemble the eggs, take them out of the water and dry them off. Then stuff the yolks back in the egg. (I use a piping bag to look pretty.)
• 6. OPTIONAL: I will then dip a fork into buffalo sauce and drizzle on to half of the eggs. I love spicy food and this really puts it over the top!
• 7. Let the deviled eggs chill for at least 1/2 an hour. They should be ready to eat and enjoy!!

MIRACLE WHIP SPICY DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Mash with fork.
• Add remaining ingredients; mix well.
• Spoon into egg whites.

SPICY DEVILED EGGS

Steps:

• 1. Fill a large pot with cold water to cover the eggs
• 2. Bring water to boil for 1 minute and let stand and cool for 10 minutes.
• 3. Heat scallions, wine, and cumin to boiling. Reduce until syrupy.
• 4. Once cool, remove eggs from shells and cut in half.
• 5. Remove yolks and mix with wine mixture, hot sauce, and salt and pepper until well combined.
• 6. Pipe the egg yolk mixture into each egg half.
• 7. Sprinkle with scallions and paprika before serving.