Spicy Deviled Eggs are a delicious upgrade to the traditional version, adding a kick of heat and bold flavor. Perfect as an appetizer or snack, these creamy, savory bites are sure to impress. This recipe makes 12 deviled egg halves and serves 4–6 people.
Ingredients
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6 large eggs, boiled and peeled
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3 tablespoons mayonnaise
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1 teaspoon mustard (Dijon or yellow)
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1–2 teaspoons hot sauce (adjust to taste)
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¼ teaspoon smoked paprika (plus more for garnish)
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¼ teaspoon garlic powder
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Salt and pepper, to taste
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Sliced jalapeños or a sprinkle of chili flakes (optional, for topping)
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Chopped fresh chives or parsley (for garnish)
Instructions
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Slice the boiled eggs in half lengthwise and carefully remove the yolks. Place the yolks in a bowl and set the egg whites aside.
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Mash the yolks with a fork until smooth. Stir in mayonnaise, mustard, hot sauce, smoked paprika, garlic powder, salt, and pepper until creamy. Adjust the seasoning and hot sauce to your taste.
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Spoon or pipe the mixture into the egg whites.
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Garnish with smoked paprika, sliced jalapeños, or a sprinkle of fresh chives or parsley.
Serving
Serve immediately, or cover and refrigerate until ready to serve. These Spicy Deviled Eggs are best enjoyed chilled.
Storing
Refrigerate in an airtight container for up to 2–3 days.
With creamy, savory filling and just the right kick of heat, these Spicy Deviled Eggs are ideal for parties, picnics, or a quick snack.
