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Spicy Deviled Eggs

Spicy Deviled Eggs

These Spicy Deviled Eggs redefine the classic appetizer with a vibrant, fiery kick that awakens your palate. The creamy yolk filling contrasts with the sharp heat of fresh peppers, making for a truly unforgettable snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings servings
Course: Appetizer
Cuisine: American
Calories: 75
Ingredients Method Notes

Ingredients
  

  • 6 large organic eggs
  • 1/4 cup Greek yogurt or avocado mayo
  • 1 tablespoon Sriracha or Gochujang
  • 1 fresh jalapeño, minced
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon apple cider vinegar
  • Chives and microgreens for garnish
  • Sea salt and black pepper to taste

Method
 

  1. Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 11 minutes.
  2. Prepare an ice bath. Transfer eggs to ice bath for at least 10 minutes.
  3. Peel eggs under cool running water and pat dry. Slice lengthwise to remove yolks.
  4. Mash yolks in a bowl with Greek yogurt, Dijon mustard, and chili paste.
  5. Fold in minced jalapeño, apple cider vinegar, salt, and pepper until creamy.
  6. Pipe the filling into egg whites and garnish with jalapeño slice, smoked paprika, and chives.

Notes

Use eggs that are a week old for easier peeling. Temperature of yolks matters for a smoother mixture. Adjust spice levels based on personal preference.