My deviled eggs recipe is fairly standard, except I like to add a little cream cheese. Unlike mayonnaise, cream cheese firms up when chilled, and provides a little more luxurious texture.

Chef John
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggs in a large pot and cover with water. Bring to a simmer over high heat. Remove from heat, cover the pot and let sit for 17 minutes.

    Advertisement
  • Combine sugar and water in a saucepan and bring to a boil. Pour the warm sugar syrup over the pepper rings in a small bowl. Stir and set aside.

  • Drain eggs and fill the pan with very cold water. Let eggs sit in cold water until they are cool enough to handle, about 15 minutes.

  • Peel eggs and slice in half lengthwise. Remove yolks to a bowl and cover the egg white halves with a damp towel while you prepare the filling.

  • Mash together egg yolks, cream cheese, mayonnaise, Sriracha sauce, and Dijon mustard with a spoon or spatula until just combined. Stir in rice vinegar until smooth. Season with salt and pepper to taste.

  • Pipe filling into the egg shells.

  • Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.

Nutrition Facts

138 calories; 10.7 g total fat; 191 mg cholesterol; 181 mg sodium. 4.1 g carbohydrates; 6.6 g protein; Full Nutrition

Reviews (120)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/16/2012
I had green jalapeno instead of red and had to go hunting for Sriracha. It was worth it my husband proclaimed them the best I ever made and I liked them as well. Read More
(45)

Most helpful critical review

Rating: 1 stars
04/20/2012
The yolk was raw in the middle and the shell stuck to the egg. I wasted a dozen large eggs and did not serve deviled eggs as an appetizer for Easter. Bummed! Read More
(14)
168 Ratings
  • 5 star values: 135
  • 4 star values: 20
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 5
Rating: 5 stars
03/16/2012
I had green jalapeno instead of red and had to go hunting for Sriracha. It was worth it my husband proclaimed them the best I ever made and I liked them as well. Read More
(45)
Rating: 5 stars
03/16/2012
I had green jalapeno instead of red and had to go hunting for Sriracha. It was worth it my husband proclaimed them the best I ever made and I liked them as well. Read More
(45)
Rating: 5 stars
12/29/2012
Instant hit! Deviled eggs are a holiday must have in my family, every year. This year I decided to switch it up with Chef John's spicy twist to the predictable Deviled Egg, and I'm never going back! Deviled Eggs do not have to be made standard, or with boundaries.... Mix it up, adjust the spice to your liking, and "never make it the same twice, because that's no fun!". Each time I have made them, I use a little more of this and a little less of that, mainly adjusting the level of spice according to the party I am serving. My advice, mix up the yolks according to the recipe, taste and adjust! A little trick my Mom taught me is to put the eggs in ice water to cool them down and to help the egg shells come off clean and easy. Just make sure you allow enough time for cooking, because the ice water will stop the cooking process. I put a dozen to 18 eggs in a cold pot, cover with water and cook on high until the water boils. Turn the heat down a little so the water stays on a steady boil, but not a rough rapid boil, cover and cook for 8 minutes. Thank you Chef John for all of your videos, I am a visual learner and your videos have given me confidence to make things I didn't know I could! Read More
(35)
Advertisement
Rating: 4 stars
03/17/2012
Basic recipe is pretty good. It does give a different twist on the classic deviled egg. I gave up Jalapenos (and other favorites) for Lent but will add them for our Easter dinner or soon after on this recipe but they will NOT be candied. Lose the sugar. Otherwise very nice. Read More
(29)
Rating: 4 stars
03/19/2012
These were very good! I used more Siracha than called for...We really enjoyed the spice in these and the creaminess of the filling from the cream cheese. A nice change from the norm...will make again! Thanks for sharing.:) Read More
(18)
Rating: 1 stars
04/20/2012
The yolk was raw in the middle and the shell stuck to the egg. I wasted a dozen large eggs and did not serve deviled eggs as an appetizer for Easter. Bummed! Read More
(14)
Advertisement
Rating: 4 stars
01/01/2014
My eggs were not cooperating with so I used this recipe to make a delicious egg salad. Just add about 1/2 the egg whites, serve on rye toasts with the candied pepper on top. Read More
(12)
Rating: 5 stars
03/21/2012
Nice combination of tastes - a bit different than the standard deviled egg. I kinda of missed the usual sprinkling of paprika though. Thank you for the recipe. It was a fun one to photograph too. Read More
(12)
Rating: 5 stars
04/01/2013
We LOVE this recipe. While it's extra work I recommend going the extra mile and candy the jalapenos. It is soooo worth it. (And I don't even care for jalapenos!) In fact I've become an avid follower of the chef because of it. We bought and tasted Sriracha for the first time for this recipe and it is now a permanent staple in the pantry. Read More
(11)
Rating: 5 stars
10/15/2012
This is by far the best I've tried yet. And its beautiful red and green compliments the holidays nicely! I used white vinegar instead of rice (all i had) and a little more Sriracha. I candied a red sweet pepper (all i could find) and even though i missed the bite from a jap these still worked wonderfully both visually and tastefully! These were AMAZING!! Thanks Chef John! Making Stuffed Peppers tonight! Read More
(9)