These spicy Deviled Eggs made with wasabi paste and horseradish are sure please those that love a little heat in their food. Perfect for picnics or game day snacking!

Deviled Eggs have been a staple at many picnics and family gatherings over the years. I usually make them like this; however, I was looking to kick it up a notch by adding a little heat.

When people think of spicy food, I tend to think of Mexican spice flavors like hot peppers and cajun seasoning. For some reason, my palate doesn't tolerate those flavors as well as the spiciness of a good horseradish and wasabi. I just love it and the more the better!

How Do You Make Spicy Deviled Eggs?

First, place your eggs in a small saucepan and cover with cold water. Bring the water to a boil; then reduce heat to low and let simmer for approximately 6 minutes. Eggs will be done if you can spin them on their vertical axis. If they fall to the side, they're not done.

Remove the eggs from the water and place in an ice bath; which is cold water and ice several times until they have cooled. You can also make these up to two days ahead of time and refrigerate.

Peel the eggs and rinse off any remaining shells under cool water. Cut the egg in half lengthwise and gently scoop out the yolk using a small knife or spoon. Add the yolk to a bowl, mash with a fork and place egg white on a serving platter.

Next, add wasabi paste, horseradish and mayonnaise. Mix well until creamy; then carefully fill each half of the egg white with the yolk filling. Refrigerate until ready to serve. I only use Hellmann's mayo so if you use another kind it may alter the flavor a bit.

We love these Spicy Deviled Eggs and they're great when entertaining too!

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