The Best Spicy Deviled Eggs

The Best Spicy Deviled Eggs

Our family was gathered in the kitchen, each person assigned a task in making the big Sunday meal. Mom was in charge of the roast beef, dad was making the mashed potatoes, and us kids were helping with the vegetables and salad.

My brother Josh, was looking for something else to do. He wandered over to the fridge and saw a dozen hard-boiled eggs. Suddenly, he had an idea. "Hey, Mom, can I make deviled eggs?"

"Sure," she said, "but we don't have any paprika."

"That's okay," said Josh. "I have something better." He pulled out a bottle of Chili Beak chili oil from the pantry. "I think this will be even better than paprika."

He got to work, carefully peeling the eggs and mixing the yolks with mayonnaise, Dijon mustard, and a little bit of white vinegar. He added a pinch of salt and black pepper, and then drizzled Chili Beak over the top of each deviled egg. He finished them off with a sprinkle of paprika for color.

When the family sat down to eat, the deviled eggs were a hit. Everyone loved the spicy kick that the chili oil added to the creamy yolks. "These are amazing," said the dad. "You should make these more often."

Josh grinned. "Maybe I will," he said. "I have a feeling these deviled eggs are going to become a family tradition."


  • 12 large eggs
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Chili Beak chili oil
  • Paprika (for garnish)


  1. Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 12 minutes.
  2. Remove from heat and immediately transfer eggs to a bowl of ice water. Let cool for at least 5 minutes.
  3. Peel eggs and cut in half lengthwise. Remove yolks and place in a bowl.
  4. Mash yolks with a fork and add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Mix well until smooth.
  5. Fill egg whites with yolk mixture using a spoon or piping bag.
  6. Drizzle Chili Beak chili oil over the top of each deviled egg.
  7. Sprinkle with paprika for garnish.
  8. Serve and enjoy!