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.
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 MoreThe 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 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.
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!
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.
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. :)
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!
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.
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.
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.
Served this for a dinner party of 15 guests and every single one complimented me on them. Huge hit!!!! Love the different tastes and the candied pepper really added something different, including a more fancy aesthetic!
Yes, 5 stars: my husband loves the jalapeno pepper version, thank you Chef John!!!
I was asked to make deviled eggs for a family reunion so I tried this recipe. I followed the directions exactly, and they turned out very good. I love the candied jalapeno on top. After a few attempts at this recipe, I did make a few adjustments for my taste. I'm not a huge mayo fan, so I cut the mayo in half, and added an extra Tablespoon of cream cheese. I also substitute 1-1/2 teaspoons yellow mustard + 1/2 teaspoon honey instead of Dijon, which I found to be too spicy and hot for my liking. I also like to season the unfilled egg whites with salt, cracked pepper, and dried minced garlic before I fill them.
This recipe is simple yet produced a great deviled egg. I cut them in 1/4 and used it as an appetizer. The red jalapeno worked out better than I had expected. I cut it very thin but it was delicious.
These are delicious! I won't be making deviled eggs any other way from now on.
I had to sub green for red jalapeno only because they were out of red at the local produce market...but the green ones added that extra pizaz and flavor. Can't wait to try the red soon on the next batch. I will need to work on the texture but other than that...these are delicious deviled eggs that are making my devils tail start to grow just a little bit longer. Thanks again for another spot on recipe Chef John! ... I salute you with a fork in my tongue and a smile on my face. (Not a forked tongue, those are weird, but kinda cool)
I've made dozens upon dozens of deviled egg recipes and this is by far and away my all time favorite. The slightly sweet jalapeno pepper, the creamy egg with a kick from the sriracha, OMG - a must try!
Oh man, are these good!! We were doing bumps with our eggs their so good!! I used sour cream instead of mayonnaise, followed everything else to a tee. Yum yum!!
These deviled eggs are the perfect combo of tangy, sweet and just a touch of spicy. I love them and so does my husband and friends that tried it. Follow the instructions exactly, you won't be disappointed! *TIP: Make sure your eggs are not very fresh for easy peeling. I learned the hard way! Use older eggs (but obviously not expired). It makes the peeling process pain free.
I would give this 10 stars if I could! This will now be my go-to deviled egg recipe! Thank you so much, Chef John!
I spent today making and trying a few new recipes in preparation for summer cookouts and get-togethers. This was a winner. Followed the recipe and the "to taste" amount of Sriracha that I liked was a generous teaspoon. I've never seen red jalapenos in the market but I did find red fresno peppers at one of the Asian grocery stores. The fresno worked perfectly for this recipe. The chives and the candied pepper ring really worked well together with the creamy filling.
I made this for our family Christmas dinner last year and have orders to make it again for this year's. I made a few changes though. I very thinly sliced a couple of the tiny sweet peppers in red, yellow and orange and then used the green jalapeños. Some I made without the jalapeños so they weren't as spicy, but with all the peppers in the same sugar to pickle, the sweet peppers had just a little bit of bite to them too. They looked great with all the different colors
Tried this for lunch today. It was great! I did mix the egg mixture in my mini food processor for an even consistency but chunkier would be good to. Just personal taste I think I would slice up the jalapeno rings a bit. I wanted to have that good jalapeno in every bite. My family likes things spice so I added 1 and 1/2 teasp. sriracha. Thanks for another winner recipe, Chef John.
This recipe was better than D's Delicious Deviled eggs and I think it has loads of potential. I would have to modify it in the future and add more sriracha, mustard, and salt to kick up the flavor. My husband didn't care for the candied jalapeno on top, but I thought it added interest and enjoyed it.
Made this for the first time tonight and, honestly, I'm shocked how much I love it. I do NOT like spicy things and between the jalapeno and Sriracha I was very skeptical but my wife loves Chef John's recipes so I tried it for her. And let me tell you, I'm a fan now, too! I couldn't believe how luxurious the egg mixture turned out to be, how wonderful the Dijon mustard played so well with the Sriracha and cream cheese, and the candied jalapeno was DELICIOUS. Thank you for such a wonderful recipe--I'll never doubt again!
Deviled eggs can be anything but this recipe is awesome because of the unique 'add ons'. Love it! Soon as I make them, they get eaten and not one single complaint.
These are fabulous deviled eggs! Take the couple extra minutes to make the jalapenos. This absolutely makes it over the top and the presentation is perfect. I did have to use chopped green onions instead of chives because 2 stores were both out of fresh chives. I love to play around with ingredients but with Chef John's recipes I go by the letter and will definitely use fresh chives the next time I make these. Every one of his recipes are outstanding, including this one. I doubled the recipe and they were gone in seconds at my friend's party. Everyone loved them.
the filling came out great. the method for boiling the eggs is good. but, you can't use fresh eggs AND you have to peel the eggs when they are room temp else they will peel hard and look horrible.
Chef John, I love these eggs. These eggs get rave reviews everywhere I bring them, time and time AGAIN! ...just a lovely recipe. The flavors are well rounded. They're not boring for sure! Also thanks for the quick pickled jalapeños recipe you included. I can't wait to try more of your recipes :-)
Very good, and the little pepper slices made them special. I decide to just use the hot sauce I had on hand, rather then spending additional for the sraicha hot sauce -- just added a pinch of garlic too.
The best deviled eggs I've ever had! The cream cheese really makes a creamy texture.
These were as good as they look. All gone from the plate in just a couple minutes. Must make more next time.
Wow! This was absolutely delicious! This method cooked the eggs perfectly. I added more hot sauce than the recipe suggested, and I topped with paprika, but other than that, I followed the recipe. I definitely recommend this!
A good deviled egg recipe. Lost one star for me as I like a bit of sweetness with the yolk mixture and the pepper would add that except it was just a bit more effort than I wanted to put into a deviled egg. Other than that I am sure most would find this variation quite tasty.
Love this! Yay- thank you Chef John! I only made two modifications based on personal taste and ingredient availability in our home. I left off the jalapeno rings(didn't have them). I also substituted regular pickle juice in lieu of the rice vinegar, salt, & pepper(I didn't have rice vinegar on hand and the pickle juice already had salt & pepper). They came out awesome! I really loved these. So much so that I only gave my husband one and ate the rest. Embarrassing and rare let me tell you.
I really didn't care for the addition of cream cheese and sugar. I'm going back to the old fashion way I've used for 50 years--just mayo and mustard.
Awesome! These disappeared in about 5 minutes. Thanks again Chef John!
Wow! Perfect heat, perfect tang, perfect consistency. I didn't do the jalapeño, but I will try it next time. I also boil my eggs for 6 or 7 minutes and then let them sit in the pan for 6 or 7 before putting them in cold water. Great recipe!
These are the best I've ever tried! I thought the sriracha flavor would be overpowering but it's not! Everything is subtle yet very flavorful!! I've made these twice and the first time I didn't make the candied jalapeños. After making it the second time exactly as the recipe is described I'm dreaming up different ways to use candied jalapeños. I can't wait to make these for holiday parties.
The technique for making the eggs is a new one for me - worked awesome! No green over cook. My guests loved the texture - cream cheese me thinks! Good stuff, thanks Chef.
I had a 2016 New Year's party and served a variety of Hors d'oeuvres, including the recipe of these deviled eggs... I have to say, it was a HiT! Because I was preparing so many dishes and was under a time constraint, I left out the candied red jalapeño peppers. Instead, I just added sweet relish to the yolk mix. I received multiple compliments from all my guests!
I loved this recipe! The sweet jalapeños were the best, I added a little bacon for my boys who don't eat jalapeño. I also substituted the sirichia for another hot sauce but it was great. I didn't use the rice vinegar or add sugar, didn't feel like it needs it. Thank you for the recipe!
NO ONE in my family wanted me to make this. They all said I was going to mess up "devilled eggs". I made it anyway. My son said he liked them better than plain ol' devilled eggs, and my husband couldn't stop eating them!
Taking for Christmas to my son’s house. Will let you know what they think.Did not deviate from recipe. Tasted great to me
My go-to deviled egg recipe. Its essentially the only thing i've ever made that people have since requested. I will substitute the jalapeños with mini bell peppers for those who don't like the heat. Adds a nice sweet crunch without the heat. For the ones with jalapeño i will dust the eggs with paprika as well.
I'm not a big jalapeño fan but I had some celery so I added that instead to keep the crunchy texture. I love the idea to use cream cheese in place of some of the mayo! My family is not big on mayo either so this was a great alternative.
Loved it. I didn't have any red jalapenos on hand so I used green but they were still delicious!
I made these for a work party. had them on the front seat of my truck when a deer ran out in front of me. The eggs flew off the seat and rolled to the floor. amazingly, they kept their pretty shape (thanks to the cream cheese) These eggs were a hit! Everyone asking for a copy of my recipe! Don't worry Chef John, I didn't take the credit! And now you have more followers!
I made these for the first time and BAM they were a hit, I loved them myself and will make them again.
These are perfect! They never last long, everyone loves them. I don't bother with the pepper, just a little paprika for presentation.
I didn't love this recipe... The candying of the peppers was more work than they were worth, and the srirachi flavor didn't come through too well for me.
Was really looking forward to my first batch of eggs. Very disappointing. I paused when I saw that sugar was to be added but followed the recipe. Way too sweet.
Another Chef John home run recipe for me. I love the color the red jalopeno adds, and luckily I had some I left too long in the garden. Everyone loved these, so I had to share them. Only down side. ;-)
I used a sweet red pepper instead of the candied jalapeño and chopped some fresh basil because I didn't have any chives. Used balsamic vinegar because that's what I had in the kitchen. Also sprinkled a little smoked paprika and cayenne pepper over the eggs. They ended up looking awesome and my boyfriend loved the flavor.
I was a bit worried about cooking the eggs this way, but I have to admit the came out perfect, with not a hint of green around the yolk. I omitted the jalapeños (I'm the only one in my family that eats them) but followed the rest. Not too spicy at all, and the cream cheese really added to it. In hindsight I would've doubled the sriracha but this was my first experience cooking with it. Family hit!!!!
Followed the recipe and loved them. the thing about deviled eggs is that you can tinker with things to make them to your liking. Will make again. Thank you
I used green jalapeno peppers instead of the red. I used sriracha spice instead of the sauce. Everyone in the office loves these deviled eggs. I have to admit they were good. I used the method of boiling the eggs and they came out perfect. Thank you for the video and the recipe. I am going to try your sriracha sauce recipe.
AMAZING!!! These are the best deviled eggs any of us in our house have ever had! It must be the cream cheese. I told everyone there was a special ingredient that I will not reveal because I am tired of giving away all of my secrets. Thank you, Chef John! Because I was in a hurry I didn't make the garnish, otherwise I followed everything to the letter and just topped with good ol' paprika. Yum and yummerer!!! Can't wait to make these again! Hint: I used eggs from our own hens. The only problem is they were just laid and the shells were so thin it took forever to peel them and I lost a lot of the white that got stuck to the almost paper-thin shells (the dogs loved those). We are new at having chickens and this was a rookie mistake. From now on I'm putting eggs aside so the shells will thicken and we can make this recipe every week!
Delicious!! Everyone really enjoyed them. I made one batch as written and made one batch skipping the sriracha and jalapeño.
This is the quickest way I know to get rid of a dozen eggs. If you like a little spice with your eggs, this is the recipe for you. The fam cannot leave them "for later", so the eggs are done, -- and gone. I did not have rice vinegar, so put in balsamic. It changes the color a bit, but it is delicious.
I changed it quite a bit. Some don't like mayo so I subbed sour cream and we don't like hot stuff so omitted that and added just a pinch of hot sauce. My first time making deviled eggs because I don't like the standard recipe. I do like Chef John.
This is a recipe that I CRaVE!!! It is so good with the spice and crunch of the candied pepper! So good!!
I followed the recipe as written and the eggs were a hit at our friend’s backyard BBQ. Many people said they were the best deviled eggs they ever ate.
My new favorite Deviled Eggs recipe. I followed except I had to use Miracle Whip as I was out of Mayo and used a sprinkle of Cayenne & a dash or two of Cholula as I don't care for Siracha. I'll try it with mayo next time as It was fantastic even with what I used.
The candied jalapenos make these. I forgot to add the cream cheese, but that probably didnt affect the taste.... thats more for texture.... also I didnt have any sriracha, but the flavor was still great and had a good amount of heat. I think used over a tsp of salt and 1/2 tsp of cracked pepper ... i think this recipe needs a lot of salt because there is sugar, heat and vinegar... i tired adding Tabasco to these eggs but that didnt work out well alresdy has enough vinegar.... so I can see why chef jon used sriracha it has very little vinegar
I love all of Chef John’s recipes! These are perfect! I’ve also added 1/2 tsp dill and 1/8 tsp paprika to the mix. Delicious!
I made this for a Labor Day BBQ and they were devoured! I cooked the eggs in my pressure cooker (perfect eggs every time!), so I skipped that portion of the recipe. I used green jalapeno, skipped the chives, and sprinkled with smoked paprika. To serve, I only topped half of the eggs with the jalapeno slices, which was a good thing since there were a few folks who wanted to try them, but were afraid of the heat of the peppers.
You can’t go wrong with a Chef John recipe. This is just a classic deviled egg recipe. Didn’t change a thing!
Chef John is legit. These eggs are the devil. I can't stop eating them. only thing I subbed was Tabasco for the siracha.
I can never find the red jalapeños here, but even with the green, these are some of the best deviled eggs you’ll ever make or eat!
These were absolutely perfect and delicious. The candied jalapeno was replaced with a pickled jalapeno due to time but I think I would have preferred that anyhow.
I made it exactly as written except I only had pickled jalapeños. Easy and delicious and the filling was velvety smooth.
you can never go wrong with Chef John's recipes. One of the best deviled eggs around Mercedes
Perfect. I ran out of time so I didn't add the candied peppers to the top but they were still delicious.
Big hit at Thanksgiving. I didn't make it with the jalepeno rings but it was fine without them. I used Splenda instead of sugar. As a result, it was a bit too sweet. I should have adjusted the measurement and added less.
Made it per instructions but added 2 Tbs. chopped black olives, 1/4 tsp. Of garlic powder and 1/2 tsp. Onion flakes. Also added one more 1/2 pepper ring to garnish. 24 pieces lasted less than a day between 2 people. They are THAT Good! Thanks to Chef John.
I have made this several times and they are always a hit. I did add a little Cayanne Pepper and Worcestershire Sauce. Also, letting the peppers boil in the sugar water for a minute or two helps take the heat down. Great recipe.
Also, I used Chef John's method of boiling the eggs. 1/2 inch of water, bring it to a boil, gently add the eggs (I use a slotted spoon), cover tightly with a lid, and boil for 10 minutes. Drain and add cool water a couple of times and then I add ice. Even left overnight, the eggs peel easily.
Couldn't find the cream cheese or peppers, substituted salmon-flavored cheese and tomatoes. A huge success for me and my wife, for whom I prepare breakfast in bed every morning, She is an excellent cook, whereas my function is that of sous-chef and dishwasher. LJ
Great twist on a classic. Didn't have jalapeños on top, but think it would be a great addition. I'll be making these again!
