Sriracha Deviled Eggs
These Sriracha Deviled Eggs are deliciously spicy and so easy to make. This 5 ingredient recipe can be made moderately spicy or off-the-charts hot, according to your taste. It’s hard to stop at two, so make sure you double or triple the recipe to have enough to go around at your next family gathering or for the big game!
A few simple ingredients make all the difference in this spicy egg recipe. Deviled eggs may be an old school recipe, but they have been pimped up to make them a super yummy appetizer! To learn how to make this tasty appetizer recipe, see the printable recipe card below. Take a look at the recipe video, or get Step by Step Instructions for a more detailed explanation of this recipe. For other recipe variations, visit the Pimp My Recipe section in this recipe’s Blog Comments & Tips.
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RECIPE
(Check out our Step by Step Instructions below the recipe card.)
SRIRACHA DEVILED EGGS
Ingredients
Instructions
- Peel eggs, and using a sharp knife, halve them lengthwise (wiping the knife in between each cut). Separate yolks and whites. Place whites on a plate or egg platter. To a mini food processor, add yolks, garlic powder, and kosher salt. Pulse and process until combined and the yolks are broken up into small pieces.
- To the processed egg yolks, add mayonnaise, Sriracha, and mustard, and process until combined and smooth (scrape the bowl halfway through). Taste for seasoning, and adjust if needed. Once processed, stir with a spatula to make sure all ingredients are combined.
- Transfer deviled egg mixture to a pastry bag fitted with an extra large star tip (9FT). Pipe egg mixture onto each egg white half. Top with a light sprinkle of black sesame seeds and/or chopped chives. Serve immediately, or store refrigerated in an airtight container until ready to serve.
Notes
- To find out how to make the perfect hard boiled eggs, just watch my how to video on the Tips & Tricks page for TIP #19 - How to Cook & Peel Hard Boiled Eggs Perfectly.
- These eggs are spicy, but not off the charts hot. Taste for spiciness after all ingredients are combined. If needed, you can use up to 2 tablespoons of Sriracha (or more to taste, if you can take it!).
- Dijon mustard adds the best flavor to this recipe. If you don’t have any on hand, use ¼ teaspoon dry mustard powder instead.
- Recipe can be made ahead, and stored refrigerated in an airtight container for up to 2 days.
- Makes 6 servings (2 halves per serving).
Nutrition Facts
Calories
120.19Fat (grams)
10.03Sat. Fat (grams)
2.39Carbs (grams)
0.55Fiber (grams)
0.06Net carbs
0.5Sugar (grams)
0.28Protein (grams)
6.43Sodium (milligrams)
210.56Cholesterol (grams)
188.94Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods. Optional garnishes are not included in the nutritional calculations.
Step by Step Instructions
PREPARATION
Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.
STEP 1
Peel 6 hard boiled large eggs (see Note below), and using a sharp knife, halve peeled eggs lengthwise (wiping the knife in between each cut). Separate yolks and whites. Place whites on a plate or egg platter. To a mini food processor, add yolks, ⅛ teaspoon garlic powder, and 1 pinch kosher salt. Pulse and process until combined and the yolks are broken up into small pieces.
Note: To find out how to make the perfect hard boiled eggs, just watch my how to video on the Tips & Tricks page for TIP #19 - How to Cook & Peel Hard Boiled Eggs Perfectly.
STEP 2
To the processed egg yolks, add 3 tablespoons real mayonnaise, 1 ½ tablespoons Sriracha chili sauce (or to taste - see Note A below), and 1 teaspoon Dijon mustard (see Note B below), and process until combined and smooth (scrape the bowl halfway through). Taste for seasoning, and adjust if needed. Once processed, stir with a spatula to make sure all ingredients are combined.
Note A: These eggs are spicy, but not off the charts hot. Taste for spiciness after all ingredients are combined. If needed, you can use up to 2 tablespoons of Sriracha (or more to taste, if you can take it!). Not all Sriracha sauces are alike, so I highly recommend this brand of Sriracha chili sauce for its balance of flavors.
Note B: Dijon mustard adds the best flavor to this recipe. If you don’t have any on hand, use ¼ teaspoon dry mustard powder instead.
STEP 3
Transfer deviled egg mixture to a pastry bag fitted with an extra large star tip (9FT). Twist bag. push out all the air, and prime the tip. Pipe egg mixture onto each egg white half.
SERVING SUGGESTIONS
Top with black sesame seeds and/or chopped chives. Serve immediately, or store refrigerated in an airtight container until ready to serve.
Notes:
Recipe can be made ahead, and stored refrigerated in an airtight container for up to 2 days.
Makes 6 servings (2 halves per serving).
VIDEO
How to Make these Spicy Sriracha Deviled Eggs!
(VIDEO COMING SOON)
Blog Comments & Tips
Perfect spicy deviled eggs!
Sriracha Deviled Eggs are deliciously spicy and can be made moderately spicy or off-the-charts hot, according to your taste. If you hard boil the eggs in advance and refrigerate them, it makes this super easy 5 ingredient recipe come together in minutes.
When developing this recipe, my goal was to make them taste more like deviled eggs with a strong, but not overpowering Sriracha flavor. After testing a few recipes, I found that they either didn’t have enough flavor, or they had way too many ingredients that overpowered the taste of the eggs. I love anything spicy and really like Sriracha, but I don’t want to eat a deviled egg that tastes like I’m swigging a shot of hot chili sauce! With this criteria in mind, I set out to make my own version of Sriracha Deviled Eggs.
After I made the first version of my new recipe, two of my taste testers (my husband, and long time friend Gidget - who also happens to be a keto expert) and I gobbled them up and agreed that I was on the right track with the recipe. Since then, I made some revisions to the ingredients and quantities to create the perfect spicy deviled eggs recipe.
These Sriracha Deviled Eggs are so delicious that it’s hard to stop at two! So make sure you double or triple the recipe to have enough to go around at your next family gathering or for the big game! These spicy deviled eggs are great game day appetizers, or perfect for your Super Bowl party, or backyard barbeque.
How do you ensure the best results from this recipe?
My 5 tips to making these delicious Sriracha Deviled Eggs:
Use pasture-raised eggs for the best flavor. My favorite brand is Vital Farms pasture-raised eggs.
Hard boil your eggs in advance and keep them refrigerated for up to 2 days. When you are ready to make the recipe, it comes together in about 15 minutes.
Taste for seasoning after you have processed all the ingredients together, then adjust if needed. Both the Sriracha chili sauce and the Dijon mustard are very salty, so it’s best to start conservatively with salt. Also, keep in mind that the flavors will develop over time (after about 15 minutes or more).
Not all Sriracha sauces are alike, so I highly recommend this brand of Sriracha chili sauce for its balance of flavors. To get the right amount of spiciness for your palate, it’s important to start with 1 ½ tablespoons (or less if you are sensitive to spiciness). Taste test and then add more Sriracha (I suggest a maximum of 2 tablespoons) to your taste.
If you are making these spicy deviled eggs in advance, store them in a single layer in an airtight container, and refrigerate them until ready to serve.
It’s time to customize and Pimp My Recipe.
Pimp My Recipe:
Make it Spicier: I strongly recommend to start with 1 ½ tablespoons of Sriracha, then after processing all the ingredients together, taste for seasoning and spiciness. If it’s not spicy enough, you can always add up to 2 tablespoons of Sriracha to the mixture (or more if you like your deviled eggs to be off the charts spicy hot!).
Make it Asian-Style: If you really want it off-the-charts spicy, then replace the Dijon mustard with Chinese-style mustard. It will change the flavor and become more sharp on the palate, but it’s worth a try if you like experimenting with recipes! Then top with black sesame seeds, and thinly sliced green onions.
Make it Milder: Start with ½ or 1 tablespoon of Sriracha (or less if you have a mild palate). Then work your way up 1 teaspoon at a time until you reach the desired spiciness and flavor.
Make it Oniony: Add 1 pinch of onion powder (or more to taste) to the mixture, and process as directed. Top with chives, or thinly sliced green onions.
Don’t Have Dijon Mustard? Replace the Dijon mustard with ¼ teaspoon mustard powder. This will also give it a much milder flavor.
Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Pimp My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: If you have a mild palate, start with 1 tablespoon or less of Sriracha sauce, taste test, and adjust based on your taste.
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