You need these spicy deviled eggs on your holiday table this year. They’re bold and flavorful from Sriracha and cayenne, rounded out with garlic powder and smoked paprika, then finished with a crunchy sprinkle of fried shallots. These deviled eggs are a simple, crowd-pleasing appetizer or snack that’s easy to make ahead.
If you want to show up to a party with something everyone will reach for first, bring a tray of deviled eggs. This version is spicy, creamy, and irresistible—partly because the filling is rich with mayonnaise and partly because the fried shallots add a crisp, savory finish. They’re the kind of appetizer that disappears fast.
These eggs are inspired by the crunchy chili condiments you see everywhere now: a touch of Sriracha or your favorite chili sauce in the filling, and a bit of texture from shallow-fried shallots. I’ve made variations of this recipe for years, and it’s consistently one of the most requested dishes whenever I bring it to a gathering.
Serve them alongside simple crostini or puff pastry bites for a complete appetizer spread, or offer them on their own with a bottle of wine. They’re easy to scale up, simple to prepare, and perfect for holiday dinners, potlucks, or casual get-togethers.
Grab your favorite chili sauce
Everything you need is basic and easy to find. Use a bottle of chili sauce you enjoy—Sriracha works great. Other essentials are eggs, mayonnaise, a splash of soy sauce, smoked paprika, garlic powder, cayenne, white or black pepper, Kosher salt, shallots for frying, a neutral oil for frying, and fresh chives or green onions for garnish. For the best texture and flavor, use a good-quality mayonnaise.
Perfect hard boiled eggs
Hard boiled eggs are the foundation of great deviled eggs. This gentle hot-water method yields tender whites and creamy yolks without the green-gray ring around the yolk.
- Place a dozen eggs in a large pot and cover them with cold water by about an inch.
- Bring the water to a boil. Once boiling, cover the pot, remove it from the heat, and let the eggs sit in the hot water for 12 minutes.
- Transfer the eggs to a bowl of ice water and chill for 15 minutes to stop the cooking. Once cool, peel and store in the refrigerator until you’re ready to assemble.
Fried shallots
Thinly slice the shallots and fry them slowly in neutral oil over medium-low heat until they turn golden brown. This gentle frying renders the shallots crisp without burning them. Drain on paper towels and salt lightly. Keep them in an airtight container and add them to the eggs just before serving so they stay crunchy.
Make the deviled eggs
For the smoothest filling, use a hand mixer to beat the yolks with the other ingredients until silky. A fork works fine too—just mash thoroughly until creamy.
Spoon the filling into the egg whites or use a piping bag for a neater presentation. If you don’t have a piping bag, a zipper bag with a small corner cut out works well.
Make-ahead tips
These deviled eggs are excellent for make-ahead entertaining. You can boil, peel, halve, and prepare the yolk filling ahead of time. Fill the egg whites up to 1–2 days in advance and store them in an airtight container in the fridge. Wait to sprinkle on the fried shallots until right before serving so they remain crisp.
How to store leftovers
Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. Keep extra fried shallots separate and add them only to the portion you plan to serve so they stay crunchy.
If you make this recipe, please leave a rating and review — feedback helps improve the recipe and I appreciate hearing what you think.
Spicy Deviled Eggs with Crispy Shallots
Ingredients
- 12 eggs
- 1/3 cup mayo
- 2 Tablespoons Sriracha or other chili sauce
- 1/4 teaspoon low-sodium soy sauce
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/4 teaspoon white or black pepper
- Kosher salt, to taste
- Crispy fried shallots, for garnish
- Chives or green onions, chopped, for garnish
Equipment
- Piping bag (optional)
- Hand mixer (optional, for extra-smooth filling)
Instructions
Hard Boiled Eggs
- Fill a large bowl with ice water. Place eggs in a large pot and cover with cold water by at least one inch.
- Bring water to a boil. Once boiling, cover the pot, remove it from the heat, and let the eggs sit in the hot water for 12 minutes.
- Transfer eggs immediately to the ice water bath and cool for about 15 minutes. Drain, dry, and refrigerate until ready to use.
Spicy Deviled Eggs
- Peel the cooled eggs. Halve them lengthwise and scoop the yolks into a bowl. Arrange the whites on a serving tray.
- Add mayo, Sriracha, soy sauce, smoked paprika, garlic powder, cayenne, white pepper, and a pinch of Kosher salt to the yolks. Beat with a hand mixer until very smooth, or mash well with a fork. Taste and adjust seasoning as needed.
- Transfer the yolk mixture to a piping bag or a resealable bag with a small corner cut off, then pipe or spoon the filling into each egg white half.
- Garnish with chopped chives and sprinkle with fried shallots immediately before serving so the shallots remain crisp.
Notes
Use eggs that are a week old for easier peeling. Older eggs peel more cleanly than very fresh eggs.
For more heat, increase the cayenne. Avoid adding too much extra Sriracha or the filling can become runny; instead, add a touch more mayo if the filling needs thickness.
If you prefer milder deviled eggs, reduce or omit the cayenne and Sriracha and add a bit more mayo or a dash of Dijon mustard for flavor.
Prepare the eggs and yolk filling ahead of time, but add the fried shallots right before serving to preserve their crunch. Store assembled deviled eggs covered in the fridge for 1–2 days.
If you’re short on time, store-bought fried shallots or onions work fine as a shortcut.
Calories: 57 kcal
Carbohydrates: 1.6 g
Protein: 2.9 g
Fat: 4.5 g
Did you make this recipe?
Tag @sundaytable.co on Instagram and share your results!