Deviled eggs are a timeless classic appetizer that everyone loves. Kick things up a notch and add some serious, bold flavor to your next gathering with these Spicy deviled eggs. Guaranteed to be a hit, offering a delightful blend of creamy richness and the right amount of heat.
Next time, try this shakshuka recipe.
Making deviled eggs couldn't be any easier. Hard-boiled eggs are split lengthwise, and the yolks are taken out and mixed with mayo, mustard, sweet relish, and Moroccan harissa. Hard-boiled eggs are so easy, and I've included my foolproof, no-fail recipe for your eggs to come out perfect every time!
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Deviled eggs
- Sometimes deviled eggs can be a little predictable and boring, but not this recipe, as it has multiple layers of flavor.
- With a few simple ingredients and little effort, you'll be whipping up a batch in no time.
- This classic finger food is crowd-pleasing and always a hit at gatherings, and the spicy twist will have everyone coming back for more.
These delicious deviled eggs are a versatile appetizer that fits any celebration. Whether you're hosting a party, preparing for a picnic, or just craving a savory snack, these spicy deviled eggs will hit the spot.
Ingredients you'll need
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
- Eggs: Use large eggs as the yolk will be bigger and make more of the yummy filling.
- Vinegar
- Mayonnaise: makes the deviled eggs creamy.
- Sweet pickle relish adds a delicious tangy taste to your deviled egg mixture.
- Yellow mustard
- Harissa paste: This can be purchased at your local store, or you can try making it homemade.
- Salt & pepper
- Paprika or cayenne pepper: Perfect for garnishing the deviled eggs.
Adaptable recipe – make it your own!
- Add finely chopped pickled jalapeños to the yolk mixture for extra tang and heat.
- Mix in ¼ cup of mashed avocado for a creamy, slightly milder version.
- Swap harissa for sriracha, Gochujang, or chipotle in adobo sauce for a smoky, earthy heat.
- Add a dash of sesame oil, a sprinkle of toasted sesame seeds, or everything bagel seasoning, and garnish with thinly sliced green onions for an Asian twist.
- Add crispy, crumbled cooked bacon to the yolk mixture.
Before you begin: essential tools
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- Large bowl
- Medium saucepan
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Step by step: instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Place eggs in a pot and cover with cold water about ½ to 1 inch above the eggs. Add the vinegar and turn the heat on to medium. Bring to a boil.
- Cover the pot and take it off the heat. Let it sit for 15 minutes.
- Place eggs in a bowl of iced water for 3 minutes.
- Gently crack each egg and return to the cold water for another 2 minutes to let the water seep between the shell and the egg or you can peel the eggs under cold water.
- Gently peel eggs and cut each one lengthwise.
- Scoop out the egg yolks in a small bowl. Place white halves aside.
- Add mayo and mash yolks well. Add remaining ingredients and mix well.
- Fill a piping bag with the yolk mixture and fill the egg whites.
Your questions answered: FAQs
The filling of deviled eggs is made with cooked yolks, mayonnaise, mustard, sweet pickle relish, and a touch of Harissa paste for spiciness.
Once the water comes to a rapid boil, eggs take approximately 12-15 minutes to fully cook.
Absolutely! Experiment with your favorite hot sauces to find your perfect spice level.
Yes, Greek yogurt is a great substitute for a lighter, tangier version.
My notes
- The water needs to be rapidly boiling before you turn off the heat and cover.
- You can use a zip-top bag with the corner snipped off, or spoon the filling on top of the white yolks if you do not have a piping bag.
- For an ultra-smooth yolk mixture, press the yolks through a fine-mesh sieve or use a food processor.
Storage and reheating
Refrigerate - Leftover deviled eggs should be refrigerated in an air-tight container for up to 4days.
Freeze - Not recommended for this recipe. Freezing deviled eggs will alter the texture of the filling.
Make ahead
Make the hard-boiled eggs, peel and cut them in half. Use the yolks to create the filling and store it all in your refrigerator. Fill before your guests arrive.
You can also make them, cover tightly, and refrigerate; they are actually better the next day!
Perfect pairings: what to serve with
These deviled eggs are versatile and pair well with a variety of dishes. Add them to a Charcuterie board with cured meats like Basturma, cheeses, and crackers. Include them in a brunch spread with Asparagus quiche with feta and fresh fruits. Or serve alongside grilled meats like shish kabob and coleslaw or potato salad.
Perfect egg recipes
I love how versatile this recipe is. Make curried devilled eggs, add Italian olive salad, cowboy deviled egg, Spanish deviled eggs, use Zhoug and sprinkle with Egyptian dukkah, Hawayej, or Za'atar, for more Middle Eastern flavors- so many fun options!
Spicy Deviled Eggs
Equipment
- pot
- Bowls
Ingredients
- 6 large eggs
- 2 teaspoons white vinegar
- 3 Tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoons Harissa , or to taste
- ⅛ teaspoon salt
- dash black pepper
Optional:
- 1 Tablespoon sweet pickle relish
For garnish:
- Paprika or cayenne pepper for more spiciness.
Instructions
- Place eggs in a pot.
- Cover with cold water about ½ to 1 inch above the eggs.
- Add the vinegar and turn heat on to medium. Bring to a boil.
- Cover the pot and take it off heat. Let it sit for 15 minutes.
- Place eggs in ice cold water for 3 minutes.
- Gently crack each egg and place again in cold water for another 2 minutes to let the water seep between the shell and the egg or you can peel the eggs under cold water.
- Gently peel eggs and cut each one lengthwise.
- In a separate bowl, take off the yolks.
- Add mayo and mash well with the yolks.
- Add the remaining ingredients and mix well.
- Fill a piping bag with the yolk mixture and fill the egg halves.
- Sprinkle with paprika or cayenne pepper or za’atar.
Video
Notes
- The vinegar is added to the water to prevent eggs from cracking.
- The water needs to be rapidly boiling before you turn off the heat and cover.
- Mash the yolks with the mayonnaise with either a fork or a potato masher.
Nutrition
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Ann
Second time making this recipe and it was so good. Took it to a party and everyone loved it. Will be making this for Easter.
Nancy Karlen
Enjoy your posts!! I am a fan of Shirley Corriher's cookbook, "COOKWISE." She is a chemist and professional cooking consultant. ( I read more than cook from her book) She recommends, using older eggs ( a week to 10 days old), the older eggs have evaporated a bit, so they are not as tightly packed into the shell, and are much easier to peel when cooked. She recommends salt, not vinegar in the water and the 15 minutes sitting method, but then recommends pouring off the hot water and rinsing the eggs several tiimes with cold water before emptying the water from the pan and then shaking the pan VIGOROUSLY to bump and bang the eggs together to crack all the eggs. Add more water and some ice to cool them...No gentle one-on-one with the eggs or extra bowl needed!! It works great and is quick! AND she mentions if you are going for "perfectly centered yolks" to tape the carton shut and store the egg carton on its side in the fridge overnight!!! LOL!!!