Spicy Deviled Eggs- close up with lots of toppings

Spicy Deviled Eggs Recipe

  • Author: Katie
  • Prep Time: 25
  • Cook Time: 10
  • Total Time: 45
  • Yield: 24 1x
  • Category: appetizer
  • Method: stovetop
  • Cuisine: American


Spicy deviled Eggs with Sriracha. Top them with assorted toppings to make an EASY and festive appetizer for your holiday party. Only 45 calories each and 0 grams carbs.



12 large eggs, hard boiled and peeled

¼ cup plain non-fat Greek yogurt

2 tablespoons mayonnaise

2 tablespoons sriracha

½ teaspoon smoked paprika plus more for garnish

3/8 teaspoon salt, or to taste

optional garnishes: finely chopped kimchi, minced scallions, crumbled bacon, cracked black pepper, sliced ripe black olives, minced red pepper, cilantro leaves


  1. Cut eggs in half, lengthwise, and pop yolks into a medium bowl. Mash yolks with a fork until evenly crumbly. Add yogurt, mayonnaise, sriracha, smoked paprika and salt and mash until smooth and creamy.
  2. Set egg whites, cut-side up on work surface. Spoon or pipe yolk mixture into the well of each egg-white, dividing evenly. Garnish with smoked paprika and optional garnishes if desired. Serve immediately or chill.


To Cook The Eggs

Place eggs in a saucepan, cover them with cool water and gently boil them for 10 minutes. Then drain the eggs and run under cold water continuously or place in an ice bath for at least 3 minutes.

To Peel The Hardboiled Eggs:

When taking the eggs off the heat and draining them, knock them around a bit, by swirling the pan and banging the eggs together. Then the cold water will run underneath the broken shell and help to pry it loose. Also, it is helpful to peel the eggs before you refrigerate them. Peeling them under cool running water can be helpful.


  • Serving Size: 1 half egg
  • Calories: 45
  • Sugar: 0
  • Sodium: 89
  • Fat: 3 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 3 g