Spicy Deviled Eggs

Tender boiled egg whites topped with a light and creamy egg, mayonnaise and mustard mixture, a little spice and just a hint of dill. Spicy Deviled Eggs are a classic favorite for holidays, potlucks and parties!

Spicy Deviled Eggs are one of my favorite things not only on special occasions but even just as an everyday snack. High in protein and allowed on a Ketogenic diet, this recipe is simple and requires only pantry ingredients to create. It is also an excellent way to use up extra eggs!

How to Make Spicy Deviled Eggs

This recipe is such a simple one, the part that takes the most time is probably cooking the perfect boiled eggs. There are so many ways to hard boil eggs but my favorite way is the old fashioned method of cooking the eggs in a pot for 10-12 minutes, the method featured on the Get Crackin’ website.

Boil the eggs, cool, cut in half and add the boiled yolks to a small bowl.  Set egg whites aside for now.

To the bowl add mayonnaise, Dijon mustard, paprika, dill, cayenne and salt and pepper. We like our deviled eggs spicy but you can easily use less cayenne to your preference.

Mix everything together with a fork, breaking up the boiled egg yolks until well combined and mostly smooth. Add salt and pepper to taste.

Put mixture into a small zip top bag (or piping bag).  Cut corner from zip top bag and pipe into egg halves.

Sprinkle lightly with paprika and dill and refrigerate until ready to serve. Try not to eat them all in one sitting (unless no one is watching!). Enjoy!

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Get The Printable Recipe Here

Did you make these Spicy Deviled Eggs? Be sure to leave a rating and comment below!

Spicy Deviled Eggs

Tender boiled egg whites topped with a light and creamy egg, mayonnaise and mustard mixture, a little spice and just a hint of dill. Spicy Deviled Eggs are a classic favorite for holidays, potlucks and parties!

5 from 2 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Servings: 12 spicy deviled eggs

Ingredients

• 6 large eggs boiled, peeled and cut in half
• 1/3 cup mayonnaise
• 1 tsp Dijon mustard
• 1/4 tsp paprika plus more for sprinkling
• 1/2 tbsp fresh dill, chopped or 1/2 tsp dried
• 1/4 tsp cayenne pepper or less for less spicy
• salt and pepper to taste

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Instructions

• Boil eggs, cool, cut in half and add yolks to a small bowl.  Set egg whites aside for now.
  
• Add mayonnaise, Dijon mustard, paprika, dill, cayenne and salt and pepper to the bowl and mix well with a fork until well combined.
  
• Put mixture into a small zip top bag (or piping bag).  Cut corner from zip top bag and pipe into egg halves.
  
• Sprinkle with additional paprika and dill.  Refrigerate until ready to serve.  Enjoy!

* The information shown is an estimate provided by an online nutrition calculator.

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