Spicy Deviled Eggs are an easy appetizer you can make in just 30 minutes. The recipe only needs 3 main ingredients and is so simple to prepare. These are great for BBQs, picnics, or a holiday meal.
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Spicy deviled eggs are a simple, quick, and healthy appetizer! They take around 30 minutes from start to finish and only need 3 main ingredients.
The filling is creamy and flavorful with a spicy kick thanks to a bit of buffalo sauce and cayenne pepper. Plus, these healthy deviled eggs are also gluten free and vegetarian!
You can make these a day or two in advance and serve at a picnic, BBQ, or make them as a healthy, protein packed snack.
If you're looking for more egg inspired recipes, try my air fryer soft boiled eggs, over hard eggs, or my favorite gluten free breakfast sandwiches!
Why You'll Love This Recipe
- The recipe only needs 3 main ingredients
- Spicy deviled eggs are an easy 30 minute appetizer
- They're vegetarian and naturally gluten free
- The spicy filling is so simple, yet so flavorful
- You can make them a day or two in advance and save time on the day you're serving them
Spicy Deviled Egg Ingredients
*full ingredients list and measurements can be found in recipe card below*
- Eggs: For this recipe I like to use large eggs.
- Mayonnaise: I prefer a mayo that's made with avocado oil, like Chosen Foods or Primal Kitchen, but you can use your favorite.
- Buffalo sauce: Homemade buffalo sauce is always delicious, but store-bought is just as great! Any kind will work, just make sure it's buffalo sauce and not hot sauce.
- Spices: Just a little pepper, garlic powder, paprika, and cayenne make these spicy deviled eggs irresistible.
How To Make Spicy Deviled Eggs
1. Place eggs in a single layer into a large pot, add 2 tablespoons of white vinegar and enough water to cover the eggs by 1 inch. Bring to a boil and boil for 10-11 minutes.
2. Once the eggs are cooked, immediately transfer to an ice bath for 15 minutes
3. Peel the eggs and set them onto a cutting board
4. When all the eggs are peeled, use a sharp knife to cut them in half lengthwise and pop the yolks out into a bowl
5. To the bowl of yolks, add the mayo, buffalo sauce, and spices. Mix well until you get a smooth, creamy filling, then transfer to a piping bag
6. Pipe about 2 teaspoons of filling into each egg white half, then place onto a serving platter and enjoy
Can You Make Deviled Eggs Ahead Of Time?
Yes, this is a great recipe to make in advance! There's a few ways you can do this:
- Make the hard boiled eggs and peel them a week in advance
- Prepare the eggs and the filling a few days ahead of time but keep them separate until you need them
- Fully prepare the spicy deviled eggs and store them in an airtight container in the fridge a day ahead of time
How To Make Spicy Deviled Eggs For A Crowd
If you're making this recipe for a crowd you may want to double (or even triple) the recipe.
Unless you have a very large pot you'll need to boil the eggs in 2 separate batches. Once the eggs are cooked and peeled, you can follow the instructions as directed just don't forget to scale up the ingredients to the amounts needed.
Expert Tips
- For easy-to-peel eggs, don't skip the vinegar and ice bath
- Use buffalo sauce, not hot sauce. Hot sauce is too watery and has a much more concentrated flavor
- Adjust the flavor of the filling to your taste, if too salty add a dash of white vinegar
- You can use a small cookie scoop to fill the deviled eggs or a piping bag for a fancier look
Storage Instructions
Store any leftovers in an airtight container in the fridge. They will stay good for up to 4 days but for best flavor, enjoy them within 2 days.
Recipe Variations
- Add some finely chopped jalapenos or pickled jalapenos
- For not-so-spicy, add an extra tablespoon of mayo and subtract 1 tablespoon of buffalo sauce
- Mix in some chopped green onion for freshness
- Drizzle blue cheese dressing over top of your finished spicy deviled eggs
Frequently Asked Questions
I don't recommend it because without the mayo the filling isn't as creamy, but you can try making it with Greek yogurt for a lower fat version.
No, deviled eggs do not freeze well. Technically you can freeze the filling, but the egg white itself doesn't freeze well and will become rubbery once thawed, so I do not recommend freezing deviled eggs.
These are a great appetizer and are great served along a charcuterie board or buffalo chicken dip.
You can also make them for a picnic alongside hotdogs, hamburgers, and potato salad!
More Appetizers You'll Love
Did you make this recipe? If so, I would appreciate you leaving a comment and star rating down below. Also, follow me on Instagram and tag me or use #incoleskitchen so I can see what you make and share it.
PrintSpicy Deviled Eggs
Spicy Deviled Eggs are an easy appetizer you can make in just 30 minutes. The recipe only needs 5 main ingredients and is so simple to prepare. These are great for BBQs, picnics, or a holiday meal.
- Prep Time: 5 minutes
- Cook Time: 25 Minutes
- Total Time: 30 minutes
- Yield: 12 Servings 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 large eggs
- 2 tablespoons white vinegar
- 3 tablespoons mayonnaise
- 2 tablespoons buffalo sauce
- ¼ teaspoon ground paprika
- ¼ teaspoon ground black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
Instructions
- Place 6 eggs into a large pot with 2 tablespoons of white vinegar. Fill the pot with enough water to cover the eggs by 1 inch and set over high heat
- Bring the water to a rolling boil, and boil the eggs for 10-11 minutes.
- After 10 minutes, turn the heat off and immediately use a slotted spoon to transfer the eggs to an ice bath. Let them sit in the ice bath for 15 minutes
- After 15 minutes, peel the eggs and place them onto a cutting board, using a sharp knife to cut them in half lengthwise
- Pop the egg yolks out of the halved egg white and into a medium sized mixing bowl. To the bowl, add the mayonnaise, buffalo sauce, paprika, black pepper, garlic powder, and cayenne pepper and mix well until the filling is smooth and creamy
- Use a small cookie scoop or piping bag to fill the egg whites with about 2 teaspoons of filling
- Garnish with a sprinkle of paprika or green onions and store in the fridge until needed
Notes
- For easy-to-peel eggs, don't skip the vinegar and ice bath
- Use buffalo sauce, not hot sauce. Hot sauce is too watery and has a much more concentrated flavor
- Adjust the flavor of the filling to your taste, if too salty add a dash of white vinegar
- You can use a small cookie scoop to fill the deviled eggs or a piping bag for a fancier look
- Store leftovers in an airtight container in the fridge for up to 4 days
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