"Naughty And Nice" Holiday Deviled Eggs Recipe

Recipe developer Michelle McGlinn calls these holiday deviled eggs "naughty and nice" because "They look so jolly but have a spicy bite." McGlinn says the filling's sriracha "adds a significant amount of heat to the eggs," but not enough to burn your mouth. 

– 6 cold egg – ¼ cup Kewpie mayo – ¼ teaspoon salt – ¼ teaspoon pepper – 1 tablespoon Sriracha – 36 small dill frond – 12 red Peruvian pearl peppers, halved



In a pot, cover eggs with water. Heat medium and boil. Leave heat off, cover, and steam 10–12 minutes. Place eggs in ice water to cool. Peel cooled eggs. 

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Peeled eggs, halves. Place yolks in a small bowl. Egg yolks should be forked. Whisk the mashed yolks with Kewpie mayo, salt, pepper, and Sriracha. Half the eggs and pipe filling. 

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Arrange 3 dill fronds per egg half around the yolk filling in a wreath. Give each wreath two pearl pepper halves at the base. Serve.

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