This post might have affiliate links. For full details please see my disclosure policy.

You need these spicy deviled eggs on your holiday table this year! This app is spicy and super flavorful thanks to a good dose of Sriracha, cayenne, garlic powder, smoked paprika, and a sprinkle of fried crispy shallots. These deviled eggs make the best appetizer or quick, simple snack!

Spicy deviled eggs on a white tray next to wine glasses, tongs, and a wood bowl of chives with a white background.

My biggest flaw is that if you ask me to bring an appetizer to a party, I will just bring whatever I feel like snacking on. But my biggest flex is that I make the best deviled eggs. Probably because I’m not afraid of adding an extra spoonful of mayo. It’s a real crowd-pleaser. My secret party trick.

Now that the holidays are hurtling themselves around the corner (haha sorry what, it’s almost Christmas??), I knew it was time to devil an egg. No one’s mad with the girl who shows up with a tray of deviled eggs and a bottle of wine. She is grace, she is beauty. She will probably unapologetically eat half of that entire tray by herself.

If you too aspire to be Deviled Egg Lady, let me introduce you to this spicy version. They’re inspired by the chili crunch that’s everywhere right now with Sriracha and crispy fried shallots. I can eat a whole dozen in one sitting and I know that because I lived it.

I’ve been making these deviled eggs every since I was a student in culinary school and everyone asks me for the recipe. Just serve them with tomato bruschetta on crostini and flaky spinach ricotta pinwheels and you have the ideal party situation.

Grab your favorite chili sauce

White and grey bowls with hard boiled eggs, Sriracha, mayo, and spices on a grey counter next to a beige linen.

Everything you need is very basic! First off, you’ll need a bottle of chili sauce. I like Sriracha but use your fave. Other than that, grab some eggs, mayo, soy sauce, smoked paprika, garlic powder, cayenne, white pepper, Kosher salt, shallots, neutral oil, and fresh chives. For the mayo, get the good stuff. It’s Best Foods or bust. (Hellman’s if you’re an East Coaster).

Perfect hard boiled eggs

Making hard boiled eggs can be hit or miss, but they’re honestly super easy! This is my favorite way to make hard boiled eggs so they come out amazing every time. (And never have that gross black ring around the yolks. No thanks.)

  1. First, place a dozen eggs in a large pot. Fill the pot with water, covering the eggs by at least an inch.
  2. Next, bring the water to a boil. Once it reaches a boil, cover the pot with a lid and move the pot off of the heat.
  3. Let the eggs sit in the hot water for 12 minutes. Then, carefully place the eggs in a bowl of ice water for 15 minutes to stop them from further cooking. Store the cooled eggs in the fridge until you’re ready to make the deviled eggs.

Fried shallots

Two steps to frying shallots. In photo 1, a hand is pouring oil in a white pan of shallots. In photo 2, the shallots are fried.
Thinly slice the shallots and place them in a shallow pan. Cover the shallots with oil. Then, cook the shallots over medium-low heat until they’re golden-brown, about 20 minutes. Using a fork, place the fried shallots on a paper-towel lined plate. Finish with a sprinkle with Kosher salt.

Make the deviled eggs

Three steps to making deviled eggs. In photo 1, a hand is slicing eggs on a wood board. In photo 2, a hand is using a spoon to scoop yolks out of a hardboiled egg on a white counter next to bowls of spices. In photo 3, a hand is pouring spices into a bowl of egg yolks.
Peel the hard boiled eggs & slice them in half. Then, use a spoon to scoop the yolks into a small bowl. Add the mayo, Sriracha, soy sauce, and spices to the yolks.

If you like a very smooth filling, mix it up with a hand mixer. It makes the filling so smooth and creamy!

Three steps to making spicy deviled eggs. In photo 1, a hand is using a fork to mash filling in a white bowl on a white counter. In photo 2, a hand is using a piping bag to add filling to deviled eggs. In photo 3, hands are sprinkling deviled eggs with chives.
Use a fork to mash the filling until it’s very smooth. Next, fill the egg whites with the spicy yolk mixture. Immediately before serving, garnish the eggs with fresh chives and fried shallots. Enjoy!

You can spoon the filling into the egg whites with a spoon but I think it’s easiest to use a piping bag! If you don’t have a piping bag, use a zipper bag and cut a small hole in the corner for easy piping.

Rows of spicy deviled eggs with crispy shallots and chives on a white tray.

Make-ahead tips

This is the easiest make-ahead appetizer. All you have to do is assemble the eggs up until the point where you fill them. But, do not sprinkle them with the fried shallots or they’ll get soggy! Place the filled deviled eggs in an airtight container and store in the fridge for 1-2 days.

How to store leftovers

If you have leftover deviled eggs, just place them in an airtight container and keep them in the fridge for up to 2 days. Also, if you expect to have leftovers, I recommend only sprinkling crispy shallots on what you need so they don’t get soft.

A woman in a white sweater and orange pants placing a white tray of spicy deviled eggs on a white counter next to a wood bowl of chives and glasses of white wine.

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

5 from 1 vote

Spicy Deviled Eggs with Crispy Shallots

Yield: 24 deviled eggs
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Spicy deviled eggs are the absolute best holiday appetizer! They're perfectly spicy, creamy, easy, make-ahead, and have a delicious crunch thanks to the fried shallots. They're also a huge crowd pleaser so they're great for holiday dinners, parties, or just casual snacking.
Print Recipe Pin Recipe Leave a Review

Ingredients

  • 12 eggs
  • 1/3 cup mayo
  • 2 Tablespoons Sriracha or chili sauce of choice
  • 1/4 teaspoon low sodium soy sauce
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne, more or less to taste
  • 1/4 teaspoon white pepper or black
  • Kosher salt, to taste
  • Crispy fried shallots, for garnish
  • Chives or green onions, chopped, for garnish

Equipment

Instructions 

Hard Boiled Eggs

  • Fill a large bowl with ice water. Then, place the eggs in a large pot. Cover with cold water by at least one inch.
  • Bring the water to a boil. Once it reaches a boil, cover the pot with a lid and slide it off of the heat. Let the eggs cook in the hot water for 12 minutes.
  • Immediately transfer the hard boiled eggs to the bowl of ice water. Let cool for about 15 minutes. Drain, dry, and store them in the fridge for up to 5 days.

Spicy Deviled Eggs

  • Peel the hard boiled eggs. Halve the eggs lengthwise, and scoop the yolks into a small bowl. Place the egg whites on a serving tray.
  • Add the mayo, Sriracha, soy sauce, smoked paprika, garlic powder, cayenne, white pepper, and Kosher salt to the egg yolks. Using a hand mixer, beat the egg yolk mixture until it's very smooth. (Alternatively, use a fork to mash the mixture by hand until smooth.) Taste, and add more spices if necessary.
  • Spoon the yolk filling into a piping bag. Then, fill the divots in the egg whites with the egg yolk mixture. (Alternatively, you can use a spoon to fill the egg whites with the egg yolk filling.)
  • Immediately before serving, sprinkle the spicy deviled eggs with chives and the fried shallots. Enjoy!

Notes

Use older eggs for easy peeling. I like to use eggs that are at least a week old, it just makes them way easier to peel.
For spicier deviled eggs, add more cayenne. Don’t add more Sriracha or it’ll make the filling runny. For less spicy deviled eggs, leave out the cayenne.
For less spicy filling, decrease the cayenne and/or Sriracha. Just make sure to add a little extra mayo to make up for less Sriracha. You can also use Dijon mustard!
You can spoon the filling into the egg whites with a spoon but I think it’s easiest to use a piping bag! If you don’t have a piping bag, use a zipper bag and cut a small hole in the corner for easy piping.
Add the fried shallots immediately before serving. They’ll get soggy if they sit too long!
If you want to skip a step, feel free to use store-bought fried shallots or onions.
Cuisine: American
Course: Appetizer
Author: Sara Lynn Hunt Broka
Serving: 1deviled egg, Calories: 57kcal, Carbohydrates: 1.6g, Protein: 2.9g, Fat: 4.5g, Saturated Fat: 0.9g, Cholesterol: 83mg, Sodium: 65mg, Potassium: 38mg, Sugar: 0.4g, Calcium: 13mg
Did you make this recipe?Tag @sundaytable.co on Instagram!