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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 herself. And she will show no remorse.

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 garlicky crostini and spinach ricotta puff pastry pinwheels and you have the ideal party situation.

I mean, who doesn’t love deviled eggs?

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 and they are ridiculous. First off, these deviled eggs are perfectly spiced and have tons of flavor with a creamy filling. Then, they’re finished with crispy fried shallots and a good sprinkle of fresh chives. I can eat a whole dozen in one sitting and I know that because I lived it.

  • This recipe is make-ahead! Honestly, I think they get better overnight.
  • They’re also so easy to make. The only skill you need to have is ‘knows how to mash with a fork’.
  • These deviled eggs are the perfect level of spice. A good kick of heat while still, you know, being able to taste them.
  • And everyone loves deviled eggs. No seriously, everyone. You’ll be the holiday hero if you show up with a platter of deviled eggs in hand.

Ingredients & substitutions

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! There are a few things you might not already have on hand but I’ve also listed substitutions.

  • Eggs – we’re going to hard boil them, so stay tuned for tips.
  • Mayo – get the good stuff. It’s Best Foods or bust. (Hellman’s if you’re an East Coaster).
  • Sriracha – or any chili sauce you like, but Sriracha is my go-to.
  • Soy sauce – for a little umami flavor!
  • Spices – smoked paprika, garlic powder, cayenne, white pepper, and Kosher salt. Also, you can use regular paprika but I highly recommend getting your hands on smoked.
  • Shallots – for frying! They give these deviled eggs a lovely crunch factor.
  • Oil – also for frying. I use canola but vegetable works too.
  • Fresh chives – for a little garnish. Scallions would also be delicious!

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.

Ok, now let’s make this recipe

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.
Fry the shallots until they’re golden-brown & crispy.
  1. First, thinly slice the shallots and place them in a shallow pan. Cover the shallots with oil.
  2. Next, cook the shallots over medium-low heat until they’re golden-brown, about 20 minutes.
  3. Using a fork, place the fried shallots on a paper-towel lined plate. Finish with a sprinkle with Kosher salt.

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.
Slice the eggs & scoop out the yolks. Add the mayo, Sriracha, soy sauce, & spices.
  1. Peel the hard boiled eggs & slice them in half.
  2. Then, use a spoon to scoop the yolks into a small bowl.
  3. 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.
Mash the filling until it’s smooth. Fill the eggs and garnish with chives & fried shallots.
  1. Use a fork to mash the filling until it’s very smooth.
  2. Next, fill the egg whites with the spicy yolk mixture.
  3. 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.

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 overnight. Then, right before serving, sprinkle them with chives and the crispy shallots.

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 soggy.

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

A few tips

  • 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. I don’t recommend increasing the Sriracha or it’ll make the filling runny.
  • 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!
  • Add the fried shallots immediately before serving. They’ll get soggy if they sit too long!

Flavor variations

If you want to switch things up, this recipe is super versatile! Here are a few substitutions depending on what you already have in the fridge.

  • Peppers – for crunch and an extra kick, add some finely minced jalapeños or serrano peppers.
  • For extra spice – add more cayenne pepper. You can add as much as you like!
  • Hot sauce – try using adobo sauce, Tapatio, or Cholula.
  • Fried onions – if you’re not in the mood to make fried shallots, I bet you could get away with some store-bought fried onions!
  • Mix up the spices – try adding a little onion powder or dried mustard.
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.

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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.
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Ingredients

Fried Shallots

  • 2 small shallots, peeled and thinly sliced (about as thick as a dime)
  • 1/2 c canola oil
  • Kosher salt, to taste

Spicy Deviled Eggs

  • 12 eggs
  • 1/3 c mayo
  • 2 Tbs Sriracha
  • 1/4 tsp low sodium soy sauce
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne, more or less to taste
  • 1/4 tsp white pepper
  • Kosher salt, to taste
  • Chives or green onions, chopped, for garnish

Equipment

  • Piping bag, optional
  • Hand mixer, optional

Instructions 

Fried Shallots

  • Place the shallots in an even layer in a shallow pan. Cover with the oil (they should be fully submerged). Use more if you need to!
  • Cook over medium-low heat until the shallots are golden-brown, about 20-25 minutes. Stir often with the tines of a fork to separate the shallots. Keep a close eye, because they will cook quickly once they start to brown.
  • Use the tines of a fork to remove the shallots from the pan. Place the shallots on a paper towel-lined plate to soak up any extra oil. Sprinkle the hot fried shallots with Kosher salt and let cool. Store in an airtight container for up to 3 days.

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