Recipes Appetizers and Snacks Deviled Eggs Spicy Deviled Egg Recipes Chef John's Deviled Eggs 4.7 (196) 144 Reviews 46 Photos 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. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on June 22, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 46 46 46 46 Prep Time: 20 mins Cook Time: 20 mins Additional Time: 35 mins Total Time: 1 hr 15 mins Servings: 12 Yield: 24 halves Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 12 large eggs 3 tablespoons white sugar 3 tablespoons water 1 red jalapeno pepper, sliced into thin rings 2 tablespoons cream cheese ⅓ cup mayonnaise ½ teaspoon Sriracha or to taste 2 teaspoons Dijon mustard 1 tablespoon rice vinegar salt and ground black pepper to taste ¼ cup chopped chives Directions 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. 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 white halves. Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving. Rita I Made It Print 380 home cooks made it! Nutrition Facts (per serving) 138 Calories 11g Fat 4g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 138 % Daily Value * Total Fat 11g 14% Saturated Fat 3g 14% Cholesterol 191mg 64% Sodium 181mg 8% Total Carbohydrate 4g 1% Dietary Fiber 0g 0% Total Sugars 4g Protein 7g 13% Vitamin C 1mg 1% Calcium 30mg 2% Iron 1mg 6% Potassium 76mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.