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Spicy Deviled Eggs


"I made these for a holiday party, and have been asked to make them over and over again ever since. I've been told they have a good unique flavor to them. Hope you enjoy them as much as my friends and family!"
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35 m servings 51 cals
Original recipe yields 24 servings (24 deviled egg halves)


  • Calories:
  • 51 kcal
  • 3%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 0.9g
  • < 1%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place eggs in a saucepan with a lid, pour in water to cover, bring to a boil, and remove from the heat. Cover and let stand for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel the eggs.
  2. Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mustard, mayonnaise, Worcestershire sauce, hot pepper sauce, and salt and pepper. Mash the yolks, and stir the mixture until smooth and thoroughly combined.
  3. Fill each egg half with the deviled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut off. Dust each egg with a pinch of paprika, and place an olive half, round side up, in the center of each. Refrigerate until chilled, 20 to 30 minutes, and serve cold.


  • Cook's Note:
  • You can decorate these for Halloween by putting a black olive "eyeball" in the center of each. A sprinkle of paprika adds a nice bloodshot look. They're fun and delicious.

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Read all reviews 60
  1. 79 Ratings

Most helpful positive review

My husband loves deviled eggs and this recipe was a nice departure from my usual "go to" recipe. I used a little less dijon and a little more mayo. I also had some smoked paprika on hand so I ...

Most helpful critical review

Yes, WAY too salty! I had to add more pepper and Tabasco sauce to try to even it out. They still weren't that great.

Most helpful
Most positive
Least positive

My husband loves deviled eggs and this recipe was a nice departure from my usual "go to" recipe. I used a little less dijon and a little more mayo. I also had some smoked paprika on hand so I ...

Very delicious! I did use tad less mustard and added tad more mayo just because we like creamier i guess. It is a keeper in my recipe box. Hint for those struggling on peeling eggs. Once the...

Thought these were great - added just a couple of items: finely minced green onion - just a bit and a little dried mustard....... a little extra mayo too but that's just a personal preference...

I followed the recipe exactly and had to add more Mayo than called for, about 2x's more. Especially like the Dijon mustard and hot sauce addition. Flavor was great. Will make again.

I surprised my husband by making these tonight. Oh my goodness...they were so good! I halved the recipe and only made 6 eggs husband and I ate them all within 5 minutes. This is a kee...

Delish! I actually switched the dijon mustard for regular yellow mustard to really bring that tang. I also used Frank's Red Hot to spice these little guys up (rather than say Tabasco)and the zip...

I thought my husband loved deviled eggs until I made these for him. He was astonished! The only problem is, I have to start making them more often now!

Followed ingredients exactly except I did not dust the eggs with paprika. I boiled my eggs for 3 minutes and then covered them! After 10 minutes I drained the hot water and covered with cool a...

Very good -- I added a little extra mayo and also chopped up pickles.