Spicy Deviled Eggs With Crunchy Topping

These spicy deviled eggs bring a fiery fun twist to classic deviled eggs. Adding New Mexico red chile powder and Dijon brings an earthy spicy kick to simple deviled eggs. Finished with a spicy buttery panko topping your crowd will be wowed.

We love our spicy appetizer recipes. Another one of our popular appetizer ideas with a kick of heat is this one for cheesy Chorizo Stuffed Mushrooms. Make a double batch, they disappear fast.

What You Can Expect From This Recipe

Deviled eggs are the ultimate appetizer for any potluck or holiday party. At least that’s the case where I’m from. They’re easy to make, they’re make-ahead friendly and they seem to magically get devoured in record time.

Simply stated, people go crazy over deviled eggs.

I’ve taken a basic deviled egg recipe and spiced things up a bit to make an exciting version. Kicked it up a level with a just right South of the Border kick.

The heat comes from adding New Mexico Red Chile Powder.

I’m also switching out traditional yellow mustard for Dijon just to elevate that little bite of flavor even more. And you bet, there’s cilantro involved.

The mellow flavor of white wine vinegar compliments the Dijon mustard. In my books, they would be deviled eggs without mayo to bring that beautiful creamy deviled egg texture.

These eggs are then sprinkled with buttery toasted panko bread crumbs that have been spiced up with more chile powder and cilantro. This adds a delicious and unique crunch to spicy deviled eggs.

This may be my best deviled eggs creation yet. Let’s take a look.

Ingredients You’ll Need

Let’s talk about how we turn simple deviled eggs into spicy deviled eggs. It’s quite simple if you have some good quality chile powder on hand.

• Chimayo Chile Powder: Orange-red-coppery in color, Chimayo Chile Powder is the holy grail of New Mexico Chile Powders. Beautifully earthy in flavor, it maintains its heat level without being overwhelming. Simply stated, it’s a must to have on hand. See below for easy chile powder substitutions.

To learn more about chile powders and chile peppers, check out of my on Chili vs Chili. Learn how to substitute and switch out chile powders.

• Mayonnaise: I’ve never met a deviled egg recipe that didn’t have mayo. It’s the creamy behind the creaminess and overall flavor.
• Dijon Mustard: I’ve skipped the yellow mustard and have picked Dijon for this recipe. The flavor is more intense and complex than yellow mustard and adds a kick of sharp flavor. Deviled eggs with Dijon Mustard rock!
• White Wine Vinegar: White wine vinegar is made from fermented white wine brings a more mellow flavor and softer edge than regular white vinegar.
• Spicy Bread Crumbs: Not only are we taking that humble deviled egg to the spicy side of life, we’re also going to add a bit of crunch. Using panko bread crumbs, we’ll toast them in butter, then add some chile powder and cilantro. You an also add a pinch of garlic powder if you’d like. Yes please!
• Eggs: And of course the star of the show, eggs. You’ll need twelve large eggs.

Ingredient Swaps and Substitutions

• Chile Powder: I’m lucky to live close to New Mexico and able to purchase and keep a stash of New Mexico Red Chile Powder on hand. If you don’t have Chimayo, use any New Mexico Chile Powder. Or a good substitution is Ancho Chile Powder, or even Aleppo pepper will work well here. Hot Smoked Paprika is another great choice for a fabulous flavor combo. And if you want to make these deviled eggs into spicy AND smoky deviled eggs, use Chipotle Chile Powder. (smoked and dried jalapeno peppers)
• Mustard: If you don’t have Dijon mustard on hand, prepared yellow mustard will work just fine.
• Bread Crumbs: Substitute fine regular bread crumbs for the panko. Unflavored fine textured bread crumbs purchased from the baking aisle are a good choice. Just reduce the amount of butter used to 1 tablespoon.
• Vinegar: If you don’t have white wine vinegar, I’d substitute seasoned rice vinegar or cider vinegar. I advise against red wine vinegar because it will add color to the eggs.

1. Step 1: In a small non-stick fry pan, (I use my omelette pan) heat butter over medium heat. Once the butter has melted, add panko bread crumbs, chile powder and chopped cilantro.

2. .Step 2: Using a wooden spoon, stir constantly until the panko bread crumbs turn golden. Remove from heat and set aside.

3. Step 3: Make the Spicy Deviled Eggs Filling: Add the mayonnaise, chile powder, Dijon Mustard and white wine vinegar to a small bowl.

4. Step 4: Use a whisk to blend the sauce well.

5. Step 5: Peel and Slice The Eggs: Once the hard boiled eggs have spent a few minutes in the ice bath. Peel the eggs and slice them horizontally. Using a fork, release the egg yolks from the egg whites, placing the egg yolks in a steep sided bowl and the egg whites on a serving plate or platter.

6. Step 6: Mix very well Using the back of a fork, tilt the bowl and start mashing the eggs against the side of the bowl. With each mash, bring a little bit of the spicy mustard mayo sauce into the egg yolks. Soon you’ll have everything mixed well. Just make sure the filling is nice and smooth. Add a little more mayo if the mixture seems to thick.

7. Step 7 : Fill The cooked egg whites Using a fork or a grapefruit spoon, fill enough of the egg filling to generously fill each egg white. Use the fork to pat it into a mound.

8. Step 8: Arrange The Deviled Eggs in the Platter As you fill each deviled egg, place it on a plate or your deviled egg platter. Sprinkle on the spicy panko topping. With your fingers, sprinkle each deviled egg with the spicy panko break crumb topping. Followed with fine chopped fresh cilantro.

I hope you give this very special spicy deviled eggs recipe a try. With their bite of heat and crunchy topping, I think your crowd will be wow’d.

And if you’re looking for more appetizer ideas, check out my Appetizer Category. You’ll find tons of ideas, like the most popular appetizer recipe on my site for Pear and Blue Cheese Crostini.