Spicy deviled eggs add a Mexican twist to the traditional recipe, incorporating a blend of chipotle peppers in adobo sauce, a touch of lime juice, and a sprinkle of red pepper flakes. They’re a bold, flavorful bite, perfect for adding a little heat to any party!
This post is sponsored by Pete & Gerry’s Eggs. All opinions expressed are my own.
Deviled eggs are one of my favorite finger foods for parties and gatherings. While the classic version is always a crowd-pleaser, I like being a little creative and making different flavor combinations, like in my Mexican street corn deviled eggs.
Today’s recipe is no different. These spicy deviled eggs aren’t your ordinary appetizer. They pack a delightful punch with a mix of bold chipotle, tangy lime, and a sizzle of red pepper flakes.
They have a touch of heat but aren’t overly spicy. Of course, you can always change that and make it hotter if you prefer.
To make spicy deviled eggs, you will need the following ingredients:
- Eggs: You’ll need 12 large eggs. My go-to brand is and has always been Pete & Gerry’s Eggs! They’re USDA Certified Organic, free range, and follow the strictest Certified Humane standards, which means they’re super high quality and good for you, the hens, and the planet. They’re also a Certified B Corporation, and they support family farming across the country by partnering with over 180 small family farms in over 14 states!
- Mayonnaise: Adds some creaminess to the filling and helps balance out some of the spice.
- Chipotle peppers in adobo sauce: You’ll need 2 chipotle peppers and 2 teaspoons of the adobo sauce that they come in. These deviled eggs are a medium heat, so adjust the amount of chipotle peppers accordingly if you want it milder or spicier.
- Lime juice: Adds a little citrus flavor that pairs well with the smokiness of the chipotles.
- Red pepper flakes: For garnishing and adding a little more heat to each bite. If you prefer to not use red pepper flakes, you could use some cayenne pepper or paprika instead.
- Green onions: Adds a touch of freshness and completes each little bite!
How to Make Spicy Deviled Eggs
Cook: Start by boiling the eggs in water, then cool them down quickly in some ice water. When cool enough to handle, peel them.
Scoop: Slice the eggs in half lengthwise, then carefully scoop out the yolks into a bowl or small blender.
Mix: Combine the hard-boiled egg yolks, mayonnaise, chipotle peppers, adobo sauce, lime juice, and salt. You can do this in a bowl and mix it with an electric mixer or a fork, or you can add everything to a small blender to make it extra smooth and creamy. Give the filling a taste and add more salt as needed.
Fill: Add the filling back into the hard-boiled egg whites by either scooping them in with a spoon or piping them in with a pastry bag.
Garnish: Add a sprinkle of red pepper flakes and some green onions to each deviled egg.
To get the filling extra creamy, blend the ingredients in a small blender until smooth.
- Use spicy mayonnaise instead of regular mayonnaise for more heat.
- Garnish with paprika or cayenne pepper if you don’t have red pepper flakes.
- Use Sriracha instead of chipotle peppers in adobo sauce. About 1 tablespoon is perfect.
Dutch oven. This heavy-bottomed pot is versatile and great for hard-boiling eggs.
Spider strainer. Perfect for gently adding the eggs into the boiling water.
Pastry bag. Makes the process of adding the filling to the eggs easy and tidy!
Make Ahead and Storage
You can make the hard-boiled eggs and peel them up to two days in advance. Store the peeled eggs in the refrigerator in an airtight container or a covered bowl.
If you choose to assemble the deviled eggs completely ahead of time, place them in a single layer in an airtight container. They can be stored this way in the refrigerator for up to one day.
- Fill a large pot with water and bring to a rolling boil over high heat. Carefully add the eggs to the pot and bring the water back to a boil. Cook for 12-14 minutes.
- About 1 minute before the eggs are ready, fill a large bowl with ice and water.
- When the eggs are done, carefully transfer them to the ice bath using a slotted spoon. Let them sit in the ice bath until they’re cool enough to handle, about 10 minutes.
- When the eggs are cool enough to handle, peel and discard the shells.
- Slice each egg in half lengthwise and carefully scoop the cooked yolks into a small blender or food processor. Place the egg whites on a serving plate.
- To the blender or food processor, add the mayonnaise, chipotle peppers in adobo sauce, additional adobo sauce, lime juice, and salt. Blend until smooth. Taste and add more salt as needed.
- Transfer the filling to a piping bag fitted with a large, wide-open piping tip, and pipe the filling into the hole of each egg white. Alternatively, you can carefully spoon the mixture into each hole instead of piping if you desire.
- Garnish each deviled egg with a sprinkle of crushed red pepper flakes and sliced green onions.