Spicy Deviled Eggs

This family recipe for the party staple gets a welcome kick from cayenne pepper.

Makes
24
Time
35 minutes

PHOTO: DOAA ELKADY • FOOD STYLING: JASON SCHREIBER • PROP STYLING: PAIGE HICKS

Published on December 16, 2025

These classic deviled eggs from chef Dominick Lee’s mother, Gina Lefort, make excellent party bites and are a must-have on their holiday table. Lefort swaps out the typical dusting of paprika for cayenne pepper, which lends a satisfying kick of heat. When cooking this many eggs at once, keep the water at just under a roiling boil to prevent the eggs from cracking.

Featured in “In Montreal and New Orleans, A French Holiday Celebration Endures” by Chantal Martineau and Kayla Stewart.

Ingredients

12 large eggs
3 Tbsp. mayonnaise
1 Tbsp. sweet pickle relish
1 tsp. yellow mustard
½ tsp. cayenne pepper, plus more for garnish
Kosher salt

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Instructions

Step 1

Fill a large pot one third of the way with water and bring to a boil. Carefully lower in the eggs and bring back to a boil, then turn the heat to medium-high and simmer for exactly 9 minutes. Drain the eggs, return them to the pot, and cover with cold water and ice.

Step 2

When cool enough to handle, peel the eggs and halve them lengthwise. Pop the yolks into a medium bowl and transfer the whites to a platter.

Step 3

Mash the yolks with a fork, then stir in the mayonnaise, relish, mustard, and cayenne. Season to taste with salt.

Step 4

Using a teaspoon or a zip-top bag with a snipped-off corner, fill the egg whites with the yolk mixture. (Reserve any leftover filling for sandwiches.) Lightly dust with cayenne.

Fill a large pot one third of the way with water and bring to a boil. Carefully lower in the eggs and bring back to a boil, then turn the heat to medium-high and simmer for exactly 9 minutes. Drain the eggs, return them to the pot, and cover with cold water and ice.
When cool enough to handle, peel the eggs and halve them lengthwise. Pop the yolks into a medium bowl and transfer the whites to a platter.
Mash the yolks with a fork, then stir in the mayonnaise, relish, mustard, and cayenne. Season to taste with salt.
Using a teaspoon or a zip-top bag with a snipped-off corner, fill the egg whites with the yolk mixture. (Reserve any leftover filling for sandwiches.) Lightly dust with cayenne.