A salted egg yolk powder is a seasoning ingredient that offers fishy smell of egg as well as oily and salty taste. With the increasing trend of salted egg flavor in varieties of food products, the development of flavor and taste of the salted egg yolk seasoning needed for developing for the snack products. The objectives of this research were to develop a prototype formula of salted egg yolk powder by comparing three levels of capsicum oleoresin (0.5, 2.0, and 4.0%) for spicy taste acceptance. The size of the spicy salted egg yolk seasoning on adhesion of the surface of fried potato chips was compared. The shelf life of the spicy salted egg yolk seasoning stored at 4, 25, and 40 ◦C was also investigated. Results showed that the prototype salted egg yolk powder type A having salted egg yolk powder, mixed glucose and paprika oleoresin, mixture of disodium- 5’– inosinate and disodium- 5’ – guanylate, salt, maltodextrin, and spice of 57.54, 15.82, 1.97, 5.27, 18.67 and 0.53% received a higher overall liking score than that prototype type B containing salted egge yolk powder, mixed glucose and paprika oleoresin, mixture of disodium- 5’– inosinate and disodium- 5’ – guanylate, salt, maltodextrin, and spice of 56.01, 11.25, 1.97, 2.81, 27.43, and 0.53%. The addition of 2% capsicum oleoresin to the prototype type A accepted by 60% of the panelists. Results revealed that the size of spicy salted egg yolk powder at 20 mesh showed the adhesion efficiency (68.88%) on the surface of fried potato chips. The shelf life of the spicy salted egg yolk powder stored at 4, 25, and 40 ◦C for 5 weeks was safe from a microbiological standpoint and became unnoticeable changes in physiochemical properties. This research provides the spicy salted egg yolk seasoning powder for possible use in snack products.