Fiery Sriracha Deviled Eggs Recipe in Just 20 Minutes

You know that moment at a potluck when you take one bite of something and instantly need the recipe? That happened to me with these Sriracha deviled eggs at my cousin’s backyard BBQ last summer. I’d always loved classic deviled eggs, but that fiery little kick from the Sriracha? Absolute game-changer. Now they’re my go-to party trick—simple enough for weeknights but bold enough to wow a crowd. The creamy yolk filling with that spicy-sweet heat is seriously addictive. Trust me, once you try these, you’ll never look at regular deviled eggs the same way again.

Table of Contents

Why You’ll Love These Sriracha Deviled Eggs

Listen, I know deviled eggs might seem old-school, but trust me—this version is anything but boring. Here’s why these will become your new obsession:

• That spicy-sweet Sriracha kick wakes up your taste buds without overwhelming them (adjust the heat to your liking—I won’t judge!)
• They come together in just 20 minutes—perfect for last-minute guests or when your snack craving hits hard
• Even my picky nephew gobbles these up (he calls them “dragon eggs”—adorable, right?)
• The creamy filling pipes beautifully for fancy presentation, but a spoon works just fine if you’re in a hurry

Honestly? I’ve seen these disappear faster than a bowl of chips at every party I’ve brought them to. That’s the real test!

Sriracha Deviled Eggs Ingredients

Okay, let’s talk ingredients—and I mean exactly what you’ll need to make these little firecrackers perfect. Here’s the magic lineup:

• 6 large eggs – Hard-boiled and peeled (trust me, fresh eggs peel easier!)
• 2 tbsp mayonnaise – The creamy glue that holds it all together
• 1 tbsp Sriracha sauce – Start here, then add more if you’re feeling brave
• 1 tsp Dijon mustard – My secret for that subtle tang
• Salt & pepper – Just a pinch of each to wake up the flavors
• 1 tsp paprika – For that gorgeous red dusting on top
• 1 tbsp chopped chives – Fresh is best for that bright green pop

See? Nothing fancy—just good, honest ingredients that pack a punch. Now let’s make some magic!

Print

How to Make Sriracha Deviled Eggs

Alright, let’s get down to business—this is where the magic happens! Don’t worry if you’re new to deviled eggs; I’ll walk you through each step like I’m right there in the kitchen with you (imagine me cheering you on with a wooden spoon in hand).

Boiling and Peeling the Eggs

First things first: the eggs. Place them gently in a pot and cover with about an inch of cold water—this helps prevent cracking. Bring it to a rolling boil, then immediately reduce the heat to a simmer. Set your timer for 10 minutes exactly—any longer and you’ll get that unappetizing green ring around the yolks.

When the timer dings, shock those eggs in an ice bath for at least 5 minutes. This stops the cooking and, bonus—makes peeling way easier. Pro tip: crack them lightly all over and peel under running water. The shells practically jump off!

Mixing the Sriracha Filling

Now for the fun part! Slice those perfect boiled eggs in half lengthwise and pop the yolks into a bowl. Mash them with a fork until they’re fine crumbs—no lumps allowed! Add the mayo, Sriracha (start with 1 tbsp—you can always add more heat later), Dijon, salt, and pepper. Mix until it’s smooth as silk. Taste it! Need more kick? Add another squirt of Sriracha. Too spicy? A bit more mayo will tame the fire.

Assembling and Garnishing

Time to make them pretty! You can spoon the filling back into the whites, but if you want those fancy swirls, use a piping bag with a star tip (or a zip-top bag with the corner snipped off—I won’t tell). Dust the tops with paprika for color and sprinkle with fresh chives. That pop of green against the red? *Chef’s kiss*

Chill them for at least 15 minutes before serving—trust me, that little wait makes all the flavors sing together. And there you have it: deviled eggs with attitude!

Tips for Perfect Sriracha Deviled Eggs

Okay, let me spill my hard-earned secrets—these little tips make all the difference between “good” and “OMG-what’s-your-recipe?!” deviled eggs:

• Taste as you go: Start with 1 tbsp Sriracha, then add more by the teaspoon—that heat sneaks up on you!
• Piping bag hack: No fancy tools? Snip the corner of a zip-top bag—instant piping bag for those Instagram-worthy swirls.
• Chill out: Let them rest in the fridge for 15+ minutes before serving. The flavors mingle and the filling firms up perfectly.
• Fresh eggs peel easiest: Slightly older eggs are actually better—their higher pH makes the shells slip right off.

There you go—my not-so-secret weapons for deviled egg domination!

Variations for Sriracha Deviled Eggs

Once you’ve mastered the classic version, try these fun twists—I promise they’re all winners in my book! Crumble crispy bacon over the top for salty crunch (because everything’s better with bacon, right?). Swap mayo for Greek yogurt if you want a tangier, lighter filling. Or mash in some ripe avocado for extra creaminess—just add an extra squeeze of lime to keep it bright. Feeling fancy? Top with pickled jalapeños or a sprinkle of everything bagel seasoning. The best part? No matter how you tweak them, they’ll still disappear fast!

Serving and Storing Sriracha Deviled Eggs

Here’s the deal—these babies taste best straight from the fridge, all chilled and refreshing with that spicy kick. I always make them at least 15 minutes ahead so the flavors can party together. Leftovers? (As if!) Store them in an airtight container with a damp paper towel on top to keep them moist. They’ll stay delicious for up to 2 days—though mine never last that long. Pro tip: don’t freeze them—the texture turns weird and weepy. Trust me, I learned that one the hard way!

Sriracha Deviled Eggs Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what’s in these spicy little bites—just remember these are rough estimates since brands vary (and hey, who measures Sriracha perfectly every time?). Per egg half, you’re looking at about 70 calories, 5g fat, and 3g protein. That kick of heat? Only 80mg sodium and less than 1g carbs. Not bad for something this tasty! Of course, if you go wild with bacon or avocado like I sometimes do, just know you’re adding to the deliciousness—I mean, the calorie count.

FAQs About Sriracha Deviled Eggs

Got questions? I’ve got answers—here are the things people ask me most about these spicy little beauties:

Did You Make This Recipe?

I’d love to hear how your Sriracha deviled eggs turned out! Did you go extra spicy or add your own twist? Drop a comment below—your kitchen adventures make my day. Happy cooking!