Spicy Deviled Eggs with Crispy Shallots
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.
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
- Piping bag, optional
- Hand mixer, optional
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.
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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