This Deviled Eggs Recipe is spiked with New Mexico Chimayo Chile Powder, white wine vinegar, Dijon Mustard and sprinkled with a crunchy topping of buttered panko bread crumbs seasoned with chile powder and cilantro. If you love playing around with gourmet deviled egg flavors, you’ve got to give this spicy deviled eggs recipe a try.
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 and they seem to magically get devoured in record time.
Simply stated, please go crazy over deviled eggs.
No outdoor party or holiday buffet is complete unless there’s a platter of deviled eggs.
Back in the day my mom was the Deviled Egg Queen. Her classic recipe was requested for any gathering to which she was invited. Whether it be a small gathering Sunday dinner, or a family reunion at the park.
It’s only fitting that I follow in her footsteps. And yes, the deviled eggs recipe, that I inherited from my Mom is always a hit.
But let’s spice things up a bit, and take deviled eggs to another level.
Deviled Eggs With A Kick
For this version, I’ve decided on a bit of a makeover. I’m taking Deviled Eggs South of the Border.
South of the Colorado Border, and adding some New Mexico Chile Powder.
I’m also switching out my traditional yellow mustard for Dijon just to elevate that little bite of flavor even more. And you bet, there’s cilantro involved.
This may be my best deviled eggs creation yet.
Ingredients For Deviled Eggs
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.
- Mayonnaise: I’ve never met a deviled egg recipe that didn’t have mayo. It’s the creamy behind the creaminess and overall flavor.
- 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. However, if you don’t have Chimayo, use any New Mexico Chile Powder, Ancho Chile Powder, Cayenne, or even Aleppo pepper will work well here.
- 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 flavor to these spicy deviled eggs. 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. It’s my favorite vinegar to use in Cole Slaw and works beautifully for these spicy deviled eggs. 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.
- 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. Yes please!
- Eggs: And of course the star of the show, eggs. You’ll need twelve large eggs. And if you purchase good quality free range eggs, you’ll get more of a golden color to the end result.
How To Make Deviled Eggs
Once those eggs are hard boiled to perfection, making deviled eggs are easy.
There are plenty of theories about how to hard boil eggs. How to hard boil eggs them so that theres no dark ring around the yolk seems to be the biggest challenge.
Instant pot to the rescue. Before I purchased my Instant pot several years ago, I hard boiled eggs stovetop using this method.
Starting with cold water, and eggs that had been purchased at least five days in advance, I placed the eggs in a saucepan and slowly brought the water to a boil over medium heat. This keeps the eggs from getting too hot too fast which can crack the eggs during the cooking process. Resulting in seeping egg whites.
Once the water was just starting to boil, I set the time for one minute and let them simmer. Once that minute was up, I removed them from the heat, covered the pan with a lid and set the time for 18 minutes. If you don’t live at high altitude like me, 15 minutes will do the trick.
Once the 18 minutes had ended, I quickly transferred them to an ice bath. That method worked very well for me. Using eggs that weren’t perfectly fresh was one of the keys.
I now use my Instant Pot for hard boiled eggs. I swear, hard boiled eggs in the Instant Pot made the purchase of the Instant Pot worth every penny.
No need to worry about the freshness of the eggs, it turns out beautiful easy to peel hard boiled eggs every time. I use the 4-3-3 method. Place one cup of water in the Instant Pot, place the eggs on the trivet. Cook on high for four minutes. Once the cooking time is up, let the pot naturally release its pressure for three minutes. Then press the steam release. Once you can open the lid, place the eggs in an ice bath. As soon as the eggs are cool enough to handle, you can make those deviled eggs.
Dig out your favorite deviled eggs platter and let’s make this easy deviled eggs recipe.
How To Make Spicy Deviled Eggs
- Prepare the Spicy Crunchy Topping Prepare the spicy panko bread crumb topping according to recipe instructions below. Set aside.
- 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.
- Remove the egg yolks Using a fork, release the egg yolks from the egg whites, placing the egg yolks in a steep sided bowl.
- Make the Deviled Eggs Filling Add the mayonnaise, chile powder, Dijon Mustard, white wine vinegar, and a sprinkle of salt and pepper to taste to the egg yolks
- 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 filling ingredients into the egg yolks. Soon you’ll have everything mixed well. Just make sure the filling is nice and smooth.
- Deviled Eggs Holder Grab your favorite deviled eggs platter and set it next to the bowl with the filling.
- Fill The egg whites I like to use a grapefruit spoon. The angled pointed shape of this spoon works well for filling the egg whites. Spoon enough of the egg filling into each egg white, using the spoon to shape and mound the filling to fit the egg shell nicely. No pipping necessary. Deviled eggs are rustic old-fashioned comfort food. Using a piping bag that creates a perfectly formed frosting appearance, takes away their charm as far as I’m concerned.
- Arrange The Deviled Eggs in the Platter As you fill each deviled egg, place it on your deviled egg platter. Tip: arrange the eggs so the wider end of the eggs are all facing the same way. It will make for a neater appearance and make them easier to grab.
- Sprinkle on The Deviled Eggs Toppings With your fingers, sprinkle each deviled egg with the spicy panko break crumb topping. Followed with fine chopped fresh cilantro.
FAQ’s and Expert Tips
Absolutely! Just place them on your favorite deviled egg platter and cover them with plastic wrap. Just try not to squish them too much. They’ll stay nice and fresh until you’re ready to serve.
Deviled eggs will keep as leftovers, just make sure you refrigerator them as soon as you can (there’s mayo involved). They’ll last 2 – 3 days in the refrigerator.
Recipe for Spicy Deviled Eggs
I hope you give these gourmet deviled eggs recipe a try. And if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.
And if you have a favorite spicy deviled egg recipe, let me know, I’d love to give it a try.
More Deviled Eggs Recipes
- Deviled Eggs with Chorizo, Mexican Chorizo sausage, Dijon and Sherry Vinegar turns a deviled egg into an exciting version of this classic popular appetizer.
- Deviled Eggs With Bacon, These BBQ Bacon Football Themed Deviled Eggs will be a hit for your next tailgating party.
- And check out this recipe from Trisha Yearwood for her Deviled Egg Salad Club Sandwich. Sound fun and delish.
Spicy Deviled Eggs Recipe
- 12 eggs
- 1/2 cup mayonnaise
- 1/4 teaspoon Chimayo Chile Powder or Ancho Chile Powder
- 2 teaspoons Dijon mustard
- 1 teaspoon white wine vinegar
- salt and pepper to taste
- Finely chopped cilantro for garnish
- For the bread crumbs:
- 1 tablespoon butter
- 1 cup panko bread crumbs
- 1/8 teaspoon New Mexico Chile Powder or ancho
- 1 teaspoon cilantro fine chopped
- Pour 1 cup (8 fl. oz./250 ml) water into an Instant Pot and place the steam rack on the pot bottom. Carefully arrange the eggs on the rack, stacking them on top of one another if necessary.
- Cover the pot with the lid, lock the lid into place and turn the valve to “sealing.” Cook on high for 4 minutes.
- While the eggs are cooking, prepare an ice bath. When the eggs are done pressure cooking, let the steam release naturally for 3 minutes, then turn the valve to “venting” to release any residual steam.
- Carefully remove the lid and transfer the eggs to the ice bath. When the eggs are cool enough to handle, lift them from the water. Crack the egg shells, remove and discard.
- To make the bread crumbs, in a fry pan over medium heat, heat the butter. Add the bread crumbs, chile powder and cilantro and cook, stirring constantly, until the crumbs nice and golden. About 3 minutes. Remove from the heat and let cool.
- Cut each egg in half lengthwise. Use a spoon to scoop the yolks into a bowl. Set the egg white halves, hollow side up, on a serving platter and set aside. Add the mayonnaise, chile powder, mustard and vinegar to the yolks and stir until no lumps remain. Season with salt and pepper.
- Spoon the yolk mixture into each egg white half. Top with some bread crumbs and a sprinkle of cilantro. Makes 24 deviled eggs; serves 12.
Spicy Gourmet Deviled Eggs, They’re What’s for an Appetizer