These are not your Nana’s deviled eggs—chili flakes and sriracha give these Spicy Deviled Eggs an extra kick!
I think it’s high time deviled eggs had a comeback, don’t you? They’ve spent years being brushed off as a dated or overly old-fashioned appetizer, but I just think there’s something charming about a dish that’s been passed around party tables for generations. Plus, they always seem to disappear pretty fast from the platter!
Often associated with 1950s cocktail parties, deviled eggs actually originated in ancient Rome as probably one of the first ever h’ors d’oeuvres. The Romans would season boiled eggs with sauces made from white wine, herbs, and oil before serving them to guests as the opening bite of a meal. Over the centuries, versions popped up across Europe, and it wasn’t until the late 19th century that recipes for deviled eggs started to appear in the United States. By the mid-20th century, they had fully cemented their place as a party staple.
Deviled eggs are relatively simple to prepare and make for a flavorful party appetizer that pleases a crowd. This recipe is different from classic deviled eggs because it incorporates sriracha, smoked paprika, and chili flakes for an added kick of spice and flavor. It’s just enough of a twist to remind everyone why deviled eggs deserve a spot back on the table.
Why are they called deviled eggs?
It’s not because they have little horns or wield pitchforks! The word likely has a biblical connotation relating to hot temperatures. The word “deviled” was used in the 18th century to describe foods that were highly seasoned or spicy, giving them a “fiery” connotation. Mustard, pepper, and paprika often featured in these recipes.
How do I store leftovers?
Keep your leftover deviled eggs in an airtight container in the fridge, where they’ll keep for up to 4 days. The eggs can “sweat” in the fridge, so consider placing a dry paper towel down on the bottom of the container to absorb excess moisture.
Serving suggestions
One thing I love to do for parties is make a deviled egg flight. If you’re feeling ambitious, you can do the same! Make a platter with several different, unique flavors for guests to choose from. Some of my favorites include Deep-Fried Deviled Eggs, Beet-Pickled Deviled Eggs, Bloody Mary Deviled Eggs, and Pimento Cheese Deviled Eggs.
Ingredients
- 6 large eggs
- 1/3 cup mayonnaise
- 1 tablespoon chili flakes divided
- 2 tablespoons chives divided
- 1 tablespoon smoked paprika divided
- 1 1/2 tablespoons sriracha or your favourite hot sauce
- 1 tablespoon Dijon mustard
Instructions
- Fill a small saucepot with water enough to submerge 6 eggs and bring to a boil. Place your eggs in the water using a spoon and boil for 10-12 minutes until yolks are hard. Once ready, remove from the saucepot and carefully place in an ice bath.
- Peel your boiled eggs and cut them in half lengthwise. Place the whites on a serving plate and remove the yolks with a spoon and place them in a large bowl.
- In the large bowl with egg yolks, add mayonnaise, half the chili flakes, half the chives, half the paprika, sriracha, and mustard. With a fork, mix until well combined.
- Begin spooning your deviled egg mixture into the eggs. Garnish with remaining chili flakes, paprika, and chives and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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