Spicy Sweet Deviled Eggs
Add a bold twist to your appetizer game with these irresistible Spicy Sweet Deviled Eggs! This elevated version of the classic party favorite perfectly balances creamy, tangy, sweet, and spicy flavors. The rich yolk mixture gets a zesty upgrade with Dijon mustard, a touch of honey, and a fiery kick of sriracha, finished with a dash of smoked paprika for a bold, smoky depth. Garnished with fresh chopped chives and optional pickled jalapeño slices, these deviled eggs are as visually stunning as they are delicious. Perfect for picnics, potlucks, or game-day spreads, they’re quick to prepare and a guaranteed crowd-pleaser. If you love sweet and spicy combinations, this recipe is a must-try!
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Recipe Information
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1.5 teaspoons honey
- 2 teaspoons sriracha sauce
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped chives
- 6 slices pickled jalapeño slices (optional, for garnish)
Instructions
Place the eggs in a single layer in a large saucepan and cover them with water so there's about 1 inch of water above the eggs.
Bring the water to a boil over medium-high heat, then cover the saucepan and remove it from heat. Let the eggs sit in the hot water for 9-12 minutes.
Once the time is up, transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes.
Carefully peel the eggs under running water to remove the shells without damaging the whites.
Slice each egg in half lengthwise and gently scoop out the yolks into a medium-sized mixing bowl. Set the whites aside on a serving tray.
Mash the yolks with a fork until they are crumbly, then add the mayonnaise, Dijon mustard, honey, sriracha sauce, smoked paprika, salt, and black pepper. Stir the mixture until smooth and creamy.
Taste the filling and adjust seasonings to your preference, adding more honey for sweetness or sriracha for spice, if desired.
Transfer the yolk mixture to a piping bag or a resealable plastic bag with one corner snipped off, then pipe the filling evenly into the egg white halves.
Garnish each deviled egg with a sprinkle of chopped chives and, if desired, a slice of pickled jalapeño for an extra kick.
Serve immediately, or chill in the refrigerator for up to 4 hours before serving.
Nutrition Facts
Calories |
814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 1648 mg | 72% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 11.3 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 183 mg | 14% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 480 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
