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Kicked Up Deviled Eggs – Deviled Eggs With a Spicy Twist

Deviled eggs are  one  of  the  easiest  appetizers to make.  If  you are  willing  to look  outside  the  usual way of  making  it, there are  so many ways  of  flavoring  it  that  I guarantee  you that  you  will never  get  tired of  it.  Here is  a  kicked  up version   that is  going  to  be a  treat for  your  taste buds.

Kicked Up Deviled Eggs

Ever  wondered  where deviled  eggs  got    its  name  from  ?   No , it  was not a  way to  cast  someone off  to eternal damnation ! Thought  spicy food  does  have  that  effect  on certain people –  so may be , just may be 🙂 …

The  temptation of  witchcraft aside –  a  bit  of  research suggested  that that  the  term  ‘deviled’  was  associated  with  spicy, zesty food.   The classic   deviled  eggs  is not  something  I would  classify as   spicy  – I would  call it  tasty , delicious , yum – but  definitely not spicy.

Kicked Up Deviled Eggs

This  version, on the  other  hand  is what  I would  call  spicy.  So what goes  into this  version ?  Caramelized onions , some  red  chilli flakes  for  heat ,  ginger  and  garlic    and  a  bit  of  vinegar.  A  little  bit  of  sweet , sour and  hot flavors   with  that  undefinable umami !

Yes  there  is  spice  in it – and  if you like  it  spice  add  more  chili flakes.  But  ideally you  should  feel the  heat  but  not  be  overpowered  by it.  The flavors  are  reduced  and concentrated.

This is  based on the  a  dish  my  mom used  to make.   Boiled  served  with  spicy caramelized  onions.  This  was  something  she  used  to send  us  to  hostel  with  or  serve  with  Kerala Parotta ( lachha parathas).   Sometime  it  used  to   take t he  form of a  thick  gravy by replacing  the   vinegar  with  tomatoes.


Kicked Up Deviled Eggs

Kicked Up Deviled Eggs

By Syama
A spiced up  version of  the classic  
No ratings yet
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American, Fusion


  • 6 Eggs
  • 1/4 Cup Mayonnaise See Notes
  • 1 Onion Medium
  • 1 Clove Garlic
  • 1/2 Inch Ginger
  • 1 Tsp Crushed Red Pepper Add more to taste
  • 1 - 2 Tbsp Oil Flavorless
  • 1 Tbsp White Vinegar Divided use
  • 1 Pinch Sugar
  • Salt
  • Pepper

To Garinish

  • 1 Tbsp Chives chopped
  • Paprika


Cook the eggs

  • Place eggs in a single layer in a saucepan. Pour enough water to immerse the eggs by about 1 to 2 inches . Add a pinch of salt and 2 tsp of vinegar. Heat on high until the water begins to boil. Cover and cook on low heat for a minute. Turn off the heat and let it rest on the counter for 15 minutes.

Make the spice mix

  • Finely chop the onions. Measure about 1/2 to 3/4 C to use. Heat 1 to 2 Tbsp oil in a pan and add the onions when the oil turns hot. Fry over medium heat stirring often until the onions begin to turn brown. Add a pinch of sugar to aid the process. (See Notes). Once the onions begin to turn brown add minced ginger and garlic. Do not let these spices burn. When the onion mix looks evenly caramelized add the chili flakes . Heat for 30 seconds , by then the oil would have turned red. Turn off the heat and season with salt and a splash of  vinegar. If needed add more crushed pepper. Set aside to cool.

Shell the eggs

  • Drain the hot water  from eggs  and  add plenty of cold water and  ice  to  cool it  down. Crack egg shells carefully trying to keep the  whites as intact as possible. Pat dry any extra moisture using kitchen towels . Slice the eggs in half lengthwise.

Make deviled eggs

  • Gently remove the yolks from the eggs and place in a mixing bowl. Transfer the white to a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise and the spice mix. Mix well taste and season with salt and pepper if needed.
  • Spoon the mix directly into the yolk cavities of the eggs or place into a piping bag fitted with a star nozzle (or your choice) and pipe the mix into the yolk  cavities. Sprinkle the chopped chives and paprika on top and serve 


  • Substitute  strained  yogurt  or  Greek yogurt  for  Mayonnaise
  • I recommend  using   whte  onions  in this   recipe -  but  shallots  or  boiler  onions  will work  great too.  Do not  use  purple  onions
  • If  using  sweeter  onions  do  not  add  sugar  while  caramelizing the  onions.

Important: Nutrition Values are estimates. Actuals vary based on ingredients and serving size.

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Kicked Up Deviled Eggs


On an egg roll  😉  Here is  something  fun you might like ..

Egg Puffs - South Indian Spiced Egg Pastry

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