Spicy Deviled Eggs
These Spicy Deviled Eggs are easy and delicious. The spicy element is thanks to candied jalapenos. They are spicy, sweet, and creamy. Perfect for holidays, picnics, or any time you need a delicious appetizer.
🍽️ Recipe Name: Spicy Deviled Eggs
⏰ Ready In: 30 minutes
⏳ Prep Time: 15 minutes
🔥 Cook Time: 15 minutes
👥 Serves: 24 halves
🥕 Main Ingredients: Hard-boiled eggs, mayonnaise, candied jalapeño brine, candied jalapeños, mustard, seasoning.
🍳 Special Equipment: Saucepan, pastry blender, piping bag or spoon (optional), deviled egg serving tray.
⭐ Why You’ll Love It: Creamy, sweet, spicy, and easy to make. The candied jalapeños add a unique kick that makes these deviled eggs perfect for holidays, potlucks, picnics, and parties.
👇 Full measurements and instructions are in the recipe card below.
Candied jalapeños are easy to make at home. You can also find them at specialty country stores, and the like. Not only the peppers themselves but the leftover brining liquid is perfect for sprucing up an aioli, and ketchup, adding to chilies, as a glaze for poultry…. the possibilities are endless!
The candied jalapeños add a bit of sweet, spicy heat, adding great flavor and making an excellent variation on classic deviled eggs.
Ingredients You Need
- Eggs: Hard-boiled eggs. You need both the yolks and the egg whites.
- Mayonnaise: Use good-quality mayonnaise, not salad dressing.
- Candied jalapeños with juice: Homemade or store-bought will both work.
- Dry mustard: Dry mustard adds a bit of tang.
- Black pepper: Freshly ground black pepper has the best flavor.
How to Hard-Boil Eggs
On the Stovetop
- Place the eggs in a small saucepan. Cover them with cold water. Bring the pot to a boil, uncovered.
- Once they boil, remove them from the heat. Cover the pot. Let them sit in the hot water for 10 minutes.
- Run cold water into the hot pot. Run the cold water until all the water in the pot is cold.
- Peel the eggs when they are cool enough to handle. If the eggs are hard to peel, peel them under running water. This will help separate the shell from the membrane.
- Dry the eggs with paper towels.
In the Instant Pot
- Pour one cup of cold water into the instant pot.
- Place the eggs on the rack that came with the instant pot or an egg basket insert.
- Seal the pot. Pressure cook for five minutes.
- After cooking, let the pot rest for 5 minutes.
- Release the remaining pressure and flood the pot with cold water. Run the cold water until all of the water in the pot is cold. Let them cool for about five minutes.
- Peel them immediately.
For more comprehensive tips on boiling, peeling, and getting perfect results every time, be sure to check out my Go-To Guide for Boiling Quail Eggs.
How to Make Spicy Deviled Eggs
Hard-boil the eggs. Peel the eggs. Slice eggs in half lengthwise.
Remove the yolks. If you turn one half of the egg over and then flex the white, the yolk generally pops right out.
Mash the eggs with a large-tined fork. You can mash them until smooth or leave chunks, whichever you prefer.
Add mayonnaise, pepper brine, dry mustard, and black pepper. Stir with a spoon to mix.
Mince jalapeños.
Add jalapeños to the yolk mixture. Fill the white halves with the yolk mixture with a teaspoon or use a piping bag to pipe it in. Garnish. For garnishing suggestions, see below.
Can They Be Made the Day Ahead?
The eggs can be peeled at least 24 hours in advance. Peel the eggs, and store them in an air-tight container in the refrigerator. (The eggs will smell up everything else in the refrigerator if not covered.) Split your eggs in half, make the filling, and fill them just before serving.)
What to Garnish With?
These deviled eggs are garnished with either sliced or sprinkled diced candied jalapenos. This adds a bit more heat and some visual appeal.
You can also garnish with a bit of cayenne pepper or other chili powder, diced parsley, or sweet or smoked paprika.
That is how easy it is to make Spicy Deviled Eggs. One taste, and you will be hooked. Make them for your next party or holiday table, and watch your guests devour them!
How to Store Leftovers
If you serve these on a hot summer day, get them back in the fridge as soon as possible. If they sit out for more than an hour on a hot day, discard the leftovers.
We generally talk a couple of the big eaters into finishing them. There is never much of an argument.
Store them in an airtight container in the refrigerator for one or two days. Do not freeze leftovers.
Frequently Asked Questions
Yes, you can hard-boil the eggs the day before you need them. But peel them as soon as they cool. They will be easier to peel. Store them in an airtight container.
While you can put the eggs together a few hours ahead, don’t make them too far ahead of time. The filling will dry out on the top, and the egg smell will penetrate the entire refrigerator.
Yes. You could substitute chili powder, cayenne pepper, chipotle powder, bottled hot sauce, like sriracha, or diced fresh jalapeños. None of these will give you the slightly sweet note of the candied jalapeño brine.
This is the only case where we will suggest store-bought eggs. Fresh eggs are generally harder to peel.
Garnish with a thin slice of jalapeño or mince some up finely. You can also garnish with chopped chives or parsley.
Other Delicious Deviled Eggs
Other Delicious Appetizers
- Brie with Balsamic Strawberries
- Oysters Rockefeller
- Air Fryer Meatballs
- Chicken Stuffed Tomato Bites
Tools That Make This Recipe Work
If you don’t already have these, this is where most people struggle.
- Saucepan – Cooks the eggs evenly for firm whites and creamy yolks. Without a reliable saucepan, it’s much easier to end up with overcooked eggs or yolks with a green ring.
- Deviled egg serving tray – Keeps the eggs from sliding around and tipping over while serving. A regular plate can leave your filling smeared and your presentation looking messy.
- Pastry blender – Quickly breaks the yolks into a smooth, lump-free filling. Using a fork works, but it takes longer and often leaves small chunks behind.
Spicy Deviled Eggs
Ingredients
- 12 eggs hard boiled, see instructions in post
- 1/2 cup mayonnaise
- 2 tablespoon candied jalapeno brine
- 2 teaspoon minced candied jalapenos optional
- 1 teaspoon dry mustard
- 1 teaspoon cracked black pepper
Instructions
- Peel eggs.
- Slice in half, lengthwise.
- Remove yolks, add to small bowl.
- Mash yolks with fork or pastry blender.
- Add mayonnaise, spices and brine, and minced jalapenos, if using.
- Fill egg white centers with egg yolk mixture, with spoon, or piped in.
- Garnish with additional jalapeno slices or minced jalapeno, parsley or cayenne chili powder, if desired.
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Notes
Nutrition
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