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These Spicy Deviled Eggs take everything you love about classic deviled eggs and give them a little upgrade! The creamy filling has that familiar, nostalgic flavor, but the real magic is on top: a drizzle of spicy sriracha and crispy homemade candied bacon. Sweet, savory, smoky, with a little heat? My goodness! These are always the first things to disappear from the table!
For more delicious finger food recipes, make my buttermilk hush puppies recipe and crab stuffed shrimp next!
Listen, I love a good classic deviled egg, but sometimes you’ve gotta shake things up a little! I grew up loving that creamy filling with sweet relish and yellow mustard, so I wanted to keep those familiar flavors while adding my own twist. And let me tell you, the combination of sriracha and crispy candied bacon is something special! It’s that perfect balance of sweetness, heat, and crunch that makes these SO good!
Spicy Deviled Eggs Recipe Overview
- ⭐ Difficulty: Easy
- ⏱️ Prep Time: 15 minutes
- 🥓 Cook Time: 15–20 minutes
- 🕒 Total Time: 40–45 minutes
- 👨👩👧👦 Servings: 12 deviled egg halves (6 whole eggs)
- 🌶️ Made With: Eggs, mayo, sweet relish, mustard, sriracha, fresh chives, and homemade candied bacon.
- ❤️ Why You’ll Love It: These deviled eggs have a creamy, tangy filling, a little heat from sriracha, and sweet, crispy candied bacon on top. They’re easy to make ahead and perfect for sharing!
- 🍽️ Perfect For: Easter, Thanksgiving, Christmas, cookouts, potlucks, and game day.
Table of Contents
Key Ingredients
The full ingredient list and measurements can be found in the recipe card below.
- Eggs: Large eggs are the foundation of this recipe. I like using eggs that have been refrigerated for several days because they can be easier to peel than fresh eggs.
- Mayonnaise and yellow mustard: Mayo makes the filling creamy and smooth, while yellow mustard adds that classic tangy deviled egg flavor.
- Sweet relish, sugar, and vinegar: Sweet relish gives the filling a little crunch and sweetness, while vinegar balances the richness. This combination is what gives these eggs that familiar Southern flavor!
- Sriracha: We’re turning up the heat! I drizzle it over the finished eggs so you get a little spicy kick alongside the creamy filling. Adjust the amount depending on how spicy you like things. If you love sriracha, make my honey sriracha brussels sprouts next.
- Celery salt and fresh chives: Celery salt brings extra savory flavor, while fresh chives add a little freshness to the finished eggs.
- Bacon: The star of our sweet-and-spicy topping! You’ll need four slices, coated in brown sugar, cayenne pepper, and red pepper flakes.
How To Make Spicy Deviled Eggs
- The full ingredient measurements and instructions can be found in the recipe card below.
- Step 1: Make the spicy candied bacon. Preheat the oven to 375°F and line a baking sheet with parchment paper. Arrange the bacon in a single layer. Mix the brown sugar, cayenne pepper, and red pepper flakes, then sprinkle evenly over the bacon. Bake for approximately 15 minutes, or until the bacon is browned and the sugar is bubbling. Let it cool completely so the coating can firm up, then cut each slice into three pieces.
- Step 2: Boil and peel the eggs. Bring a large pot of water to a boil, then carefully lower in the eggs. Cook for approximately 12 minutes, adjusting as needed for the egg size and the strength of the boil. Immediately transfer them to an ice bath and let them cool until easy to handle, about 5–10 minutes. Peel under cool running water.
- Step 3: Make the creamy filling. Slice the eggs in half lengthwise and gently scoop the yolks into a medium bowl. Add the mayonnaise, yellow mustard, sweet relish, sugar, vinegar, and celery salt. Mash everything together with a fork until the filling is smooth and creamy, with no large lumps of yolk remaining.
- Step 4: Fill and garnish. Spoon or pipe the creamy yolk mixture into the egg white halves, filling each generously. Drizzle with sriracha, adjusting the amount to your preferred spice level. Top each egg with a piece of cooled candied bacon and a sprinkle of fresh chives. Garnish with paprika, red pepper flakes, or even sliced jalapeños if desired. If serving later: add the bacon just before serving to keep it nice and crispy!
Britney’s Pro Tips
- Don’t overcook the eggs. You want fully set yolks without a dry, chalky texture. Transfer the eggs to an ice bath as soon as they’re done to stop the cooking process.
- Cool the bacon completely. That brown sugar coating becomes firmer as it cools, giving the bacon its delicious candy-like crunch. Keep an eye on the oven because sugar can go from caramelized to burnt pretty quickly!
- Make the filling extra smooth. Mash the yolks with a fork or press them through a fine-mesh sieve before adding the mayo and other ingredients. This helps eliminate lumps.
- Adjust the heat to your liking. Start with a small drizzle of sriracha and add more if you like it spicy. For extra heat, garnish with sliced jalapeños or additional red pepper flakes.
- Drain the sweet relish. Too much liquid can make your yolk filling loose and difficult to pipe. Give the relish a quick drain before mixing it with the other ingredients for a creamy filling that holds its shape.
Serving Suggestions
These spicy deviled eggs are perfect for Easter brunch, Thanksgiving appetizers, game day, and backyard cookouts! For a Southern-inspired spread, I love serving them with Crispy Fried Catfish, Hush Puppies, or Buttermilk Fried Chicken.
They’re also delicious alongside soul food potato salad, Southern fried green tomatoes, Cajun coleslaw, and all your favorite cookout dishes. Just make sure to make enough, because twelve deviled egg halves can disappear QUICK!
Make-Ahead and Storage Info
Make ahead: Prepare the egg whites, yolk filling, and candied bacon up to a day ahead. Refrigerate everything separately, then assemble just before serving. I like to add the sriracha and bacon at the last minute so the bacon stays nice and crispy!
Storage: Keep leftover deviled eggs in an airtight container in the refrigerator for up to 3-4 days, although they’re best enjoyed within the first day or two. Don’t leave them sitting out at room temperature for more than 2 hours, or 1 hour if it’s above 90°F.
Spicy Deviled Eggs Recipe FAQs
Transfer the cooked eggs to an ice bath until they’ve cooled, then gently tap and roll them to crack the shells. Peel under cool running water, starting near the wider end of the egg. This helps loosen the membrane and keeps the egg whites looking pretty.
The filling itself is mild, while the sriracha and cayenne-spiced candied bacon bring the heat! I like to drizzle the sriracha over the finished eggs instead of mixing it into the filling, so everyone can adjust the spice level to their liking. Start with a little and add more if you like things hot.
Too much mayonnaise, vinegar, or liquid from the relish can make the filling loose. Drain excess liquid from the relish and measure your ingredients carefully. If the filling seems soft, refrigerate it briefly before piping it into the egg whites.
I don’t recommend it. Hard-boiled egg whites tend to become rubbery and watery after freezing, while the creamy filling may separate. These are definitely best enjoyed fresh!
More Easy Appetizer Recipes
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If you make these Spicy Deviled Eggs, please leave a star rating on the recipe card and a comment below! You can also tag @BritneyBreaksBread on Instagram and use #britneybreaksbread so I can see your creations!
Spicy Deviled Eggs
Equipment
- Large Pot
Ingredients
- 6 Large Eggs
- 1/4 cup (56 g) Mayo
- 2 tbsps Sweet Relish
- 1 tbsp Yellow Mustard
- 1 tsp Sugar
- 1/2 tsp Vinegar
- 1/4 tsp Celery Salt
- 3 tbsps Sriracha , (for drizzling, more or less as desired)
- 2 tbsps Fresh Chives, (diced)
Candied Bacon
- 4 pcs Bacon
- 1/4 cup (55 g) Brown Sugar
- 1/4 tsp Cayenne Pepper
- 1/2 tsp Red Pepper Flakes
Instructions
- Begin by making the candied bacon. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and place bacon on top. Mix together brown sugar, cayenne pepper, and red pepper flakes in a small bowl and sprinkle on top of the bacon. 4 pcs Bacon 1/4 cup Brown Sugar 1/4 tsp Cayenne Pepper 1/2 tsp Red Pepper Flakes
- Bake for 15 minutes, until browned and the bubbly. Let the bacon cool completely. Then cut each piece into three pieces.
- Fill a large pot with water and a bring to a boil. Add the eggs and boil for 12 minutes. 6 Large Eggs
- Place eggs in an ice bath for 1-2 minutes, then peel eggs under cold water. Cut each egg in half, lengthwise. Gently remove the yellow egg yolks and place in a medium sized bowl.
- Add mayo, sweet relish, yellow mustard, sugar, vinegar, and celery salt to the egg yolks and use a fork to mash together until smooth. Spoon yolk mixture into the egg white halves, enough to fill each. Drizzle sriracha on each egg and garnish with a piece of crispy bacon and fresh chives on top. 1/4 cup Mayo 2 tbsps Sweet Relish 1 tbsp Yellow Mustard 1 tsp Sugar 1/2 tsp Vinegar 1/4 tsp Celery Salt 3 tbsps Sriracha 2 tbsps Fresh Chives
- Optional garnishes: red pepper flakes, diced chives, a sprinkle of paprika, jalapeno slices, green onions
Notes
- After the eggs are finished boiling, be sure to add the hard boiled eggs to a bowl filled with ice water. It’s the easiest way to peel the eggs without the shells sticking to the egg.
- You can add the creamy filling to a pastry bag and pipe the filling into the egg pockets. However, adding a dollop with a spoon works just fine too!
- Use a large pot so that you don’t have to stack the eggs on top of one another. They should be placed into the pot in one even layer
- Fresh eggs tend to be more difficult to peel. Old eggs, as in eggs that are a few days old, (not spoiled eggs) tend to be a bit sturdier and hold their shape a bit better. I recommend using eggs that are a 3-4 days old.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love deviled eggs and was looking for a fresh take on a staple dish I usually take to parties. This recipe was a hit for a friend’s wedding shower – and they went pretty quickly! I used hot sauce instead of sriracha and it worked perfectly. Thanks, Britney!
Anytime, thank you for your feedback!