Spicy Sriracha Deviled Eggs
A fiery twist on the classic deviled eggs — these are made with creamy yolk filling spiked with Sriracha, a hint of garlic, and a touch of tangy mayo. Perfect as an appetizer, snack, or party finger food, they bring just the right amount of heat while staying smooth and addictive.
Time
Prep Time: 10 minutes
Cook Time: 12 minutes (boil eggs)
Total Time: ~25 minutes
Serves: 6
Ingredients
6 large eggs
3 tbsp mayonnaise (or Greek yogurt for lighter version)
1–2 tsp Sriracha sauce (adjust to spice level)
1 tsp Dijon mustard
½ tsp rice vinegar (or apple cider vinegar)
¼ tsp garlic powder
Salt & pepper, to taste
Garnish:
A drizzle of extra Sriracha
Chopped chives or green onions
Paprika for dusting
Toasted sesame seeds
Instructions
Boil eggs
Place eggs in a saucepan, cover with water, and bring to a boil.
Once boiling, cover, remove from heat, and let sit for 10–12 minutes.
Drain, cool in ice water, and peel.
Prepare filling
Slice eggs in half lengthwise. Remove yolks and place in a bowl.
Mash yolks with mayo, Sriracha, mustard, vinegar, garlic powder, salt, and pepper until creamy.
Fill eggs
Spoon or pipe the filling back into egg whites.
Garnish & serve
Drizzle with a little extra Sriracha, sprinkle with chives, paprika, or sesame seeds.
Serve chilled.
Notes & Tips
For extra heat, add a pinch of cayenne pepper or more Sriracha.
To make it smoky, swap regular paprika for smoked paprika.
You can pipe filling using a zip-lock bag with a corner snipped off for a fancy look.
Works great as part of a party platter with olives, pickles, and crackers.
Frequently Asked Questions
Q: Can I make these ahead?
Yes — prepare up to 1 day in advance, but store filling separately and pipe before serving.
Q: Can I make them less spicy?
Yes — reduce Sriracha to ½ tsp and balance with more mayo.
Q: Can I make them high-protein?
Yes — swap mayo for Greek yogurt for extra protein and fewer calories.
Nutritional Information
Calories: ~65 kcal
Protein: 3 g
Fat: 5 g
Carbohydrates: <1 g
Sodium: ~100 mg