Chef John's Deviled Eggs

Chef John's Deviled Eggs

Chef John 21760

"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."


1 h 15 m servings 138 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 191 mg
  • 64%
  • Sodium:
  • 181 mg
  • 7%

Based on a 2,000 calorie diet

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Pipe filling into the egg shells.
  7. Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.
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  1. 70 Ratings


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.

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 afte...

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...

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 b...

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 ...

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 ...

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, includ...

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 de...