Spicy deviled eggs with candied bacon have a creamy filling and are topped with a sprinkle of chives, and a drizzle of sriracha! It's the perfect amount of heat mixed with a bit sweetness for a deliciously balanced take on a classic appetizer. Save this spicy twist for your next party for a fun take on traditional deviled eggs!
For more of my favorite appetizers, try this Shrimp Remoulade and Bruschetta with Mozzarella!
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This Spicy Deviled Egg Recipe is a fun twist on a classic recipe. It has a creamy filling, sriracha on top for a little heat, and the candied bacon on top seals the deal! This is one of the best deviled eggs I've ever made/eaten and is such an impressive and easy appetizer for any special occasion, cookout, or the upcoming Easter holiday.
If you're a fan of spicy food, this classic finger food is for you! Simple ingredients make this dish super easy and adding the candied bacon on top will make this a crowd favorite! Your holiday table is not complete with these delicious deviled eggs!
Why are they called deviled eggs?
When a food is "deviled", it is considered a highly seasoned dish with something spicy like hot sauce or cayenne pepper etc. Deviled eggs are likely got their name because the creamy filling is made with dijon mustard and often enjoyed with hot sauce.
Ingredients
Spicy Deviled Eggs Recipe
- Hard-boiled Eggs - use large eggs to make the pockets easier to fill.
- Mayonnaise - I used Duke's mayo for this recipe. I grew up on Hellman's but when I discovered Duke's, I was forever a believer.
- Yellow mustard - you can use regular yellow mustard or dijon mustard, both work well!
- Relish - this is a MUST have ingredient in deviled eggs. It adds a nice bit of sweetness and tang that gives the filling so much flavor.
- Sugar - just a tiny bit of sugar balances out all of the flavors.
- Celery Salt - also a must have ingredient! This is my mom's secret ingredient to her deviled eggs and it makes the world of a difference every time! So good!
- Vinegar - just tiny bit for a little acid to the egg yolk mixture.
- Sriracha - if you don't have sriracha, you can use a little hot sauce instead.
For the Candied Bacon
- Bacon
- Brown Sugar
- A dash of Cayenne pepper and Red Pepper Flakes - for a little bit of heat
How to make Spicy Deviled Eggs
- 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.
- 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.
- 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, mustard, relish, sugar, celery salt, and vinegar to the egg yolks and use a fork to mash together until smooth.
- Spoon yolk mixture into the egg white halves. Drizzle sriracha on top and place a piece of crispy bacon on top.
- Optional garnishes: red pepper flakes, diced chives, a sprinkle of paprika, jalapeno slices, green onion
Tips for the Perfect Deviled Eggs
- 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.
Recipe FAQs
Leftover deviled eggs are good for up to two days. Some say that they can keep for up to four days, but after two days then begin to lose their flavor and become a little weird.
Yes! You can make deviled eggs the day before serving - be sure to store in an airtight container in the refrigerator.
What to Serve with Deviled Eggs
Spicy deviled eggs are great served alongside other appetizers and classic soul food dishes. Here are my suggestions:
- Slow Cooker Collard Greens
- Crab Stuffed Mushrooms
- Baked Brie with Jam
- Baked Mac and Cheese
- Buttermilk Cornbread
- Candied Yams
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Spicy Deviled Eggs
Equipment
- Large Pot
- Mixing Bowl
Ingredients
- 6 Large Eggs
- ¼ cup Mayo
- 2 tbsps Relish
- 1 tbsp Yellow Mustard
- 1 tsp Sugar
- ½ tsp Vinegar
- ¼ tsp Celery Salt
- 3 tbsps Sriracha
- 2 tbsps Fresh Chives (diced)
Candied Bacon
- 4 pcs Bacon
- ¼ cup Brown Sugar
- ¼ tsp Cayenne Pepper
- ½ tsp Red Pepper Flakes
Directions
- 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.
- 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.
- 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, mustard, relish, sugar, celery salt, and vinegar to the egg yolks and use a fork to mash together until smooth.Spoon yolk mixture into the egg white halves. Drizzle sriracha on top and place a piece of crispy bacon on top.
- 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.
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