Spicy Deviled Eggs

twelve spicy deviled eggs on a round, wooden serving platter.

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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.


  • 6 large eggs
  • 2 tablespoons white vinegar
  • 3 tablespoons mayonnaise
  • 2 tablespoons buffalo sauce
  • 1/4 teaspoon ground paprika
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper


  1. 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
  2. Bring the water to a rolling boil, and boil the eggs for 10-11 minutes.
  3. 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
  4. After 15 minutes, peel the eggs and place them onto a cutting board, using a sharp knife to cut them in half lengthwise
  5. 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
  6. Use a small cookie scoop or piping bag to fill the egg whites with about 2 teaspoons of filling
  7. Garnish with a sprinkle of paprika or green onions and store in the fridge until needed


  • 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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