Sriracha Deviled Eggs
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These Sriracha deviled eggs are truly devilish and pop-in-your-mouthable.
Deviled eggs are undeniably retro, yet newfangled versions have become ubiquitous on trendy restaurant menus everywhere. Truthfully, I prefer deviled eggs the old-fashioned way – sans crabmeat, truffles, salmon roe, or fill in the blank — but this recipe is the exception. Deviled eggs are named such because the mix-ins are often spicy or hot, so these Sriracha-spiked beauties make perfect sense. They are truly devilish and totally pop-in-your-mouth-able. I’m liberal with the Sriracha but since everyone has a different tolerance to heat, be sure to add it gradually to taste.
What you’ll need to make sriracha deviled eggs
How to make sriracha deviled eggs
To begin, place the eggs in a medium saucepan and fill the pan with enough water so that it covers the eggs by about an inch. Bring to a boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes. Place the hard-boiled eggs in a bowl of cold water to cool (I usually just use the saucepan).
Tap each egg on the counter to crack the shell all over, then peel under cold running water.
Slice the eggs in half lengthwise, remove the yolks, and place them in the bowl of a mini food processor. Arrange the whites on a serving platter, gently wiping them clean if necessary. To the yolks, add the mayonnaise, 1 tablespoon of the Sriracha, the mustard, the Worcestershire sauce, the salt, the black pepper, and the sugar.
Process until smooth. (If you don’t have a small food processor, pass the yolks through a sieve, as I do in my classic deviled eggs recipe, before combining them with the other ingredients. This will make them easier to blend without getting lumps.) Taste and adjust the seasoning, adding more Sriracha if necessary.
Fill a piping bag fitted with an open-star or large plain tip with the yolk mixture. (Alternatively, fill a sealable plastic bag with the yolk mixture, and use your hand to push the mixture to one corner of the bag.
Use scissors to snip off the tip of the corner, opening up a 1/4–in hole.) Pipe the yolk mixture evenly into the egg white halves. (Or, for a less fussy preparation, simply spoon the yolk mixture into the egg whites.)
Sprinkle with paprika and chives, and serve.
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Sriracha Deviled Eggs
These Sriracha deviled eggs are truly devilish and pop-in-your-mouthable.
Ingredients
- 6 eggs
- 3 tablespoons mayonnaise, best quality such as Hellman’s, Best Foods or Duke’s
- 1 to 2 tablespoons Sriracha, to taste
- 1 teaspoon whole grain mustard
- ¼ teaspoon Worcestershire sauce
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ⅛ teaspoon sugar
- Finely chopped chives, for serving
- Paprika, for serving
Instructions
- Place the eggs in a medium saucepan and fill the pan with enough water so that it covers the eggs by about an inch. Bring to a boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes. Place the hard-boiled eggs in a bowl of cold water to cool (I usually just use the saucepan).
- Tap each egg on the counter to crack the shell all over, then peel under cold running water.
- Slice the eggs in half lengthwise, remove the yolks, and place them in the bowl of a mini food processor. Arrange the whites on a serving platter, gently wiping them clean if necessary. To the yolks, add the mayonnaise, 1 tablespoon of the sriracha, the mustard, the Worcestershire sauce, the salt, the black pepper, and the sugar. Process until smooth. (If you don't have a mini food processor, pass the yolks through a sieve before combining them with the other ingredients. This will make them easier to blend without getting lumps.) Taste and adjust the seasoning, adding more Sriracha if necessary.
- Fill a piping bag fitted with an open-star or large plain tip with the yolk mixture. (Alternatively, fill a sealable plastic bag with the yolk mixture, and use your hand to push the mixture to one corner of the bag. Use scissors to snip off the tip of the corner, opening up a ¼â€“in [6-mm] hole.) Pipe the yolk mixture evenly into the egg white halves. (Or, for a less fussy preparation, simply spoon the yolk mixture into the egg whites.) Sprinkle with paprika and chives, and serve.
- Make-Ahead: The eggs can be cooked and stored whole in the refrigerator several days ahead of time. The empty egg halves and filling mixture can be refrigerated separately, wrapped tightly in plastic wrap, for up to 2 days. Bring the filling to room temperature and taste and adjust seasoning if necessary before filling. The eggs should be filled as close to serving time as possible.
Nutrition Information
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- Per serving (12 servings)
- Serving size: 1 deviled egg half
- Calories: 57
- Fat: 5 g
- Saturated fat: 1 g
- Carbohydrates: 0 g
- Sugar: 0 g
- Fiber: 0 g
- Protein: 3 g
- Sodium: 104 mg
- Cholesterol: 81 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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These were delicious. I did use a little less Sriracha than the recipe called for. I went with about 1 1/2 tablespoons and it was perfect. I also added sliced green olive.on top which was a nice addition. These were a big hit at Easter and I’ll make them again.
Those deviled eggs were SO GOOD!
I used a bit less siracha
These were delicious. A tiny bit too spicy for me (and I used the lesser amount of Siracha) but my husband LOVED them. I like the flavor of spicy but my stomach talks back to me angrily.
I would certainly make again and try to ignore the angry belly but will also try the classic deviled eggs.
I made these and they are wonderful. I did add some smoked paprika, which is strong but really adds depth. Everything I make of yours is awesome!!
These were awesome. Right amount of heat and took deviled eggs to a new level.
These are delicious! Everyone loves them. Whenever the filling seems a little loose, I typically just add another yolk and problem solved.
This recipe is always a hit at our family gatherings – I make more each time, and they still go so fast!
We’ve also made some variations over time, such as cold-smoking the boiled eggs and adding a slice of candied jalapeno on top – YUM!
Thanks, as always, for another fantastic recipe, Jenn!
I like the added suggestions, going to try it! Thanks!
We love, love, love this recipe. We are Siracha lovers but even if you are not, you will love this recipe. We make these frequently and are definitely a must for a family gathering or Super Bowl!
I have made these a couple times now and they are delicious and super easy to make! I just mash everything up with a fork and adjust the seasonings to taste. If I’m just making these for myself, I store the egg whites and the filling separately, and I have leftovers to snack on the next day!
I’ve made this twice in two days. 😊 the only ingredient I substituted was the mustard. First time I used regular mustard and yes it was runny ( I spooned instead of piped) but they set up in the Fridge before serving. The second time I tried dry mustard instead and let the filling set in fridge before I spooned it into the eggs. Both versions were delicious so I guess it’s just about how picky you are with your presentation.
Can’t wait to try. But I’ve found that this method of cooking eggs results in nearly unpeelable eggs. I’ve found that boiling water, then putting eggs in the boiling water results in the shells nearly sliding off in one piece (they’ll need an ice bath immediately after to prevent overcooking). I wonder how well instant pot eggs do too.
I’ve made this before. I’m not going to the store. What can I sub for Sirracha? I have dried cayenne pepper and cholula sauce??
Hi Alicia, I think you could get away with using cholula sauce. Please LMK how they turn out!
I was looking for something a little different from traditional deviled eggs and these were perfect! I love anything with siracha so these were a must for my super bowl party! Thanks for the recipe!
I made these, minus a tad bit of sriracha, along with the regular deviled eggs and had a taste test with my friends. The sriracha eggs won, hands down! I think the Maille mustard makes a huge difference- pricey but worth it. I’ve already committed to making these for Easter, and they’re excited!
I made these for Christmas Eve, and everyone loved them. Unfortunately I never got to try one because they disappeared so quickly! I used one tbsp. of sriracha.
Hi Jen, I’ve made these several times and they are always a huge hit. I’m finding that my filling is always too runny. I pipe it into the eggs and then it sinks into a blob and doesn’t look so beautiful anymore. Do you have any suggestions on how to make it stiffer? I was thinking of maybe adding a bit of cream cheese?
Hi Fay, You could try a little cream cheese…but I’m wondering why your filling is runny. It should be pretty stiff, like the photos. Are you making any substitutions? What type of mayo are you using?
I’ve used all the same ingredients as you, including Hellmans Mayo, but used Dijon instead of grainy mustard. I also only used 1 tbsp. of Siracha.
Considering the fact that really stuck to the recipe, that’s a bit of a head-scratcher; I’m not sure why the yolks would get runny. I do think that adding a bit of cream cheese would help to firm them up a little. I’d love to hear if it helps!
I had the same issue, and also used Dijon (bc I already had it on hand). It’s only a teaspoon’s worth, but much runnier than the whole grain in your pictures. Perhaps this is the culprit!
The flavor on this one is good, but I have to say I do prefer your classic version a bit more. I’ll be trying the new one in your book next! 🙂
This recipe is fantastic. I like to put a little Texas Pete in my deviled eggs but the sriracha really adds a nice bite to them. I’ve always liked Dukes mayo too. Thank you for another great recipe!
The taste is quite interesting. I’ve always liked to include India style pickle relish along with a hint of curry powder in the yolk mixture. The inclusion of a small amount of dill or jalapeno relish might work as well.
Love this recipe! It’s perfect for Easter or parties. The amount of Sriracha was spot on. Love your tips of using piping bag to fill the eggs for the elegant and non-messy presentation! 😀 It was a hit when I serve it at my last gathering. The only thing I substitute was using Japanese instead of regular mago since that’s all I have at home. This is a must try recipe. So good!
Just the right amount of heat. I will definitely make these again.
It was a snowy and cold few days here in Boston and I wanted to try your recipe.My family LOVED them so much, I made another double batch this week. Your recipe is now trumping my grandmother’s! I haven’t had a fail yet with anything I have made Jenn and as an experienced cook, I still appreciate your well written recipes! Thank you!!!
So glad you’re enjoying them!
Brought these to a party and everyone liked them. I used 1-1/2 tbsp sriracha, and skipped the Worcestershire and chives since I didn’t have any. I also sprinkled a tiny bit of hot paprika instead of regular for extra kick. A great alternative to plain deviled eggs.
I was hesitant to try this because I have never liked exotic deviled eggs. These were outstanding. I used just 1 T of Sriracha. They were really good with just a hint of heat as you finish. Definitely a recipe to add to my repertoire. Thanks Jenn for another fabulous recipe!
My husband loves Sriracha, so I was very excited to try this recipe. I let him rate it, so the 5 stars is from him! I thought they were delicious, too. I used 1 tbsp of Sriracha because I don’t like things too spicy and figured he could add more on top of his if he wanted to. The only other comment I have is that my food processor didn’t seem to work very well on the filling. It seemed like there wasn’t enough filling for the blade to get ahold of, so it all went to the edges after one spin. I may try just mixing it by hand next time, instead of having to wash the whole food processor.
Just re-read the recipe and realized it says “mini food processor”, so that’s obviously where I went wrong in using my large processor!