Spicy Deviled Eggs

Name: Spicy Deviled Eggs
Ingredients: 6 eggs hard-boiled and peeled; 3 tablespoons Duke's mayonnaise; 1 tablespoons Sriracha; 1 tablespoon whole-grain mustard; 1 teaspoon sesame oil; 1/8 teaspoon salt; 1/8 teaspoon freshly ground black pepper; Finely chopped chives for garnish

A Bold Twist on a Classic Favorite

If you're looking for a way to take your deviled eggs to the next level, you're in the right place. These Spicy Deviled Eggs combine the creamy richness of traditional Southern deviled eggs with a fiery kick that’ll have your guests coming back for more. The secret? A little Sriracha, a dash of sesame oil, and of course, that Southern staple—Duke’s mayonnaise.

As a Kentucky chef, I love putting my spin on classic dishes. Deviled eggs are a staple at every Southern gathering, and adding some heat makes them even more fun. These spicy deviled eggs are perfect for everything from casual brunches to holiday feasts. They’re easy to make, pack a punch of flavor, and are sure to be the star of the party!

Cooking Method: Cooking Courses: Appetizers

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Ingredients

6 eggs hard-boiled and peeled
3 tablespoons Duke's mayonnaise (the best mayo for Southern recipes!)
1 tablespoons Sriracha (adjust up to 2 tablespoons based on your spice tolerance)
1 tablespoon whole-grain mustard
1 teaspoon sesame oil
¹⁄₈ teaspoon salt
¹⁄₈ teaspoon freshly ground black pepper
Finely chopped chives for garnish

Instructions

Cut the hard-boiled eggs

Cut in half lengthwise and carefully remove the yolks. Place the yolks in a bowl and set the egg whites aside.

Mash the egg yolks

Mash with Duke’s mayonnaise, Sriracha, whole grain mustard, sesame oil, salt, and black pepper until everything is smooth and well combined. Adjust the Sriracha to your desired level of heat.

Spoon or pipe the yolk

Spoon or pipe the yolk mixture back into the egg whites. I like to pipe mine for that professional touch, but feel free to use a spoon if you’re keeping it casual!

Top with chives

Top with finely chopped chives for that pop of green and a little extra flavor.

Refrigerate finished eggs

Refrigerate until you're ready to serve. These spicy deviled eggs are even better when they’ve had a little time to chill and the flavors meld together.

Some Helpful Tips

Everything You Need to Know About Spicy Deviled Eggs can be found below in the FAQs

Now that you’ve got the recipe, let’s dive into some of the most common questions I get about deviled eggs. Refer to the Frequently Asked Questions below for all the little tips and tricks I’ve learned over the years to make sure your spicy deviled eggs are always a hit.

Keywords: spicy, deviled eggs, appetizer,

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Final Thoughts from Chef Damaris Phillips

These Spicy Deviled Eggs are the perfect mix of creamy, tangy, and spicy, and they’ll definitely be a crowd-pleaser at your next gathering. The addition of Sriracha and sesame oil gives them a unique twist on the classic recipe, and the fresh chives on top add that final pop of flavor.

Deviled eggs are a Southern staple, and as a Kentucky chef, I love taking that classic and putting my own spin on it. Whether you're hosting a BBQ or just looking for an appetizer to make your guests say “wow,” these spicy deviled eggs will always be a hit.

So, what are you waiting for? Grab your eggs, get cooking, and don’t forget to share the recipe with your friends (and save some for yourself—you earned it!).

Happy cooking, y’all!

File under appetizer deviled eggs spicy

Frequently Asked Questions

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What’s the Best Way to Hard-Boil Eggs for Deviled Eggs?

You can’t have good deviled eggs without perfectly cooked eggs. The key is to start with cold water. Place the eggs in a saucepan and cover them with cold water. Bring it to a boil, then cover and let the eggs sit off the heat for about 10-12 minutes. Afterward, dunk them in an ice bath to stop the cooking and make peeling easier. Trust me, this method will give you bright yellow yolks with no greenish tint!

What Can I Use Instead of Duke’s Mayonnaise?

If you can’t find Duke’s mayonnaise (though I highly recommend it for that authentic Southern flavor), you can substitute it with any full-fat mayonnaise. However, Duke’s is rich, tangy, and has just the right balance that makes these deviled eggs shine. You could also try a mayo-and-sour-cream combo for a slightly tangier filling.

Can I Make These Deviled Eggs Ahead of Time?

Absolutely! In fact, I recommend it. These spicy deviled eggs taste even better after they've had a little time to chill in the fridge. Just make sure you keep them covered so they don’t dry out. They’re perfect for prepping the night before a party, holiday, or BBQ.

How Can I Make Deviled Eggs More Spicy?

Adjust the Sriracha! The beauty of this recipe is you can control the heat. If you want more spice, add an extra tablespoon of Sriracha. You can also experiment with other spicy ingredients like jalapeño slices, hot sauce, or even a little cayenne pepper for an extra kick.

Can I Use a Different Mustard?

Whole grain mustard gives these deviled eggs a nice texture and flavor, but you can absolutely swap it out for yellow mustard for a more classic deviled egg flavor or Dijon mustard for something a little more tangy. The whole grain adds a touch of elegance, but it’s all about your personal taste.

How Can I Garnish Deviled Eggs for Extra Flair?

Chives are my go-to garnish because they add freshness and color. But you can get creative! Paprika is a classic garnish for deviled eggs, or you could even top it with a thin slice of jalapeño for extra spice. Crumbled bacon also pairs beautifully with the heat from the Sriracha—just saying.

Why Do My Deviled Eggs Turn Green Around the Yolk?

That greenish tint around the yolk usually happens when the eggs are overcooked. To avoid this, make sure to stop cooking the eggs right after they’ve sat in hot water for 10-12 minutes. If you’re careful with the cooking time, your yolks will stay bright yellow!

Chef Damaris Phillips Modern Twists on Southern Classics

Damaris Phillips’s journey in the culinary world is anything but conventional. Known for her unique approach to Southern comfort food, she first captured the public’s attention as the winner of Food Network Star in 2013. From there, Damaris’s career took off, and today, she’s not just a chef but a dynamic personality who has hosted six different Food Network shows, including her current role on Outrageous Pumpkins. As a regular cast member on shows like Summer Baking Championship, Beat Bobby Flay, and Guy’s Grocery Games, Damaris has become a beloved figure, known for her warm, accessible energy and her ability to connect with audiences like they’re part of her extended family.

Her second cookbook, New Fashioned, is on the way, continuing her exploration of Southern cuisine with a modern twist—offering new takes on the comfort food she’s always loved, with a focus on fresh ingredients and accessible flavors for today’s home cooks.

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Spicy Deviled Eggs