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Kalyn's Kitchen

Sriracha Deviled Eggs

If you like Sriracha Rooster Sauce, you’ll love these spicy Sriracha Deviled Eggs, and they’re perfect for a low-carb appetizer any time of year! Use Appetizer Recipes to find more recipes like this one.

PIN Sriracha Deviled Eggs so you can make them later!

Sriracha Deviled Eggs found on KalynsKitchen.com

My post on Foolproof Hard-Cooked Eggs has been popular on the blog for a long time, and I make boiled eggs all year long because I love deviled eggs and I’m always experimenting with different combinations for the yolk fillings. I’m sure I wasn’t the first one to think of seasoning deviled eggs with spicy Sriracha Sauce (affiliate link), but I absolutely loved how these Sriracha Deviled Eggs turned out.

The combination of yellow mustard and Sriracha I used in the yolk mixture turned the eggs a beautiful goldenrod color and the diagonally sliced green onions added just a bit of crunch.  I made mine just slightly spicy, but if you really like the heat go ahead and use more Sriracha.

I think these would be a great idea for a Low-Carb and Gluten-Free Appetizer any time year and I bet these deviled eggs would disappear quickly on game day! Let us know in the comments about your favorite seasonings for deviled eggs!

What is Sriracha Sauce?

Sriracha Sauce is a type of hot chili sauce used in Asian. Here’s more about why I like Sriracha and my favorite recipes using it.

Sriracha Deviled Eggs found on KalynsKitchen.com

How to Make Sriracha Deviled Eggs:

(Scroll down for complete printable recipe.)

  1. For 12 deviled egg halves, I always use 7 eggs, because you know at least one egg will get mangled even if you follow the directions for Foolproof Hard-Cooked Eggs! See those ragged eggs up at the top?  That’s why I always cook one or two extra eggs.  But notice the yellow part of the eggs is perfectly cooked, with no green ring around the yolk.
  2. Carefully remove the yolks and place in a bowl. 
  3. Mash yolks and then mix in the mayo, yellow mustard, Sriracha (affiliate link), and salt.
  4. I don’t have a piping bag, so I put the yolk mixture in a small plastic bag, cut off the corner, and use that to squeeze out the yolk mixture and fill the eggs. You can see that I’m not that great at piping, so I usually take a knife and smooth out the yolk filling.
  5. Garnish each egg with some thin slices of green onion cut on the diagonal. These didn’t even last a day at my house, so you might want to make a double batch!

More Interesting Ideas for Deviled Eggs:

Check out My Favorite Recipes for Deviled Eggs (plus deviled eggs recipes  from my food blogging friends) for hundreds of creative deviled eggs ideas from food bloggers!

Sriracha Deviled Eggs

Sriracha Deviled Eggs

Yield 6 servings (2 egg halves per serving)
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

If you like Sriracha Rooster Sauce, you’ll love these spicy Sriracha Deviled Eggs!

Ingredients

  • 7 eggs (preferably a week or two old)
  • 3 T mayo (see notes)
  • 1 1/2 tsp yellow mustard
  • 1-2 tsp. Sriracha sauce (see notes)
  • 1/2 tsp. sea salt
  • 2 green onions, green part only, thinly sliced on the diagonal

Instructions

  1. Follow the directions to make Foolproof Hard-Cooked Eggs.
  2. After eggs have cooled, peel carefully and cut in half.  (If you use eggs that are at least a few weeks old, they will be much easier to peel.)
  3. Carefully remove the yolk from each egg half.
  4. Put yolks in a small bowl and arrange the 12 best white egg halves on a tray (or use them all if you’re lucky enough to not get any mangled eggs!)
  5. Mash yolks thoroughly with a fork, then mix in the mayo, yellow mustard, Sriracha (affiliate link), and salt.
  6. Taste to see if you want more Sriracha.
  7. Use a rubber scraper to put the egg yolk mixture into a small plastic bag, then cut off one corner and squeeze the yolk mixture out to fill the egg white halves.  (I usually use a fork after to smooth out the filling.)
  8. Clean green onions and thinly slice the green part on the diagonal.
  9. Sprinkle each egg with a few slices of green onion and serve.
  10. These will definitely keep in the refrigerator for a day or two, so you might want to double the recipe.

Notes

You may need a little more mayo if your eggs are extra large. Use plain Greek yogurt to replace some or all of the mayo if you prefer. I used 1 1/2 tsp. Sriracha Sauce for eggs that were just slightly spicy; start with the smaller amount of Sriracha and taste until it's spicy enough for you.

This recipe created by Kalyn.

Nutrition Information:

Yield:

62

Serving Size:

1

Amount Per Serving: Calories: 13 Total Fat: 1g Saturated Fat: 0g Unsaturated Fat: 1g Cholesterol: 21mg Sodium: 37mg Carbohydrates: 1.3g Fiber: 0g Sugar: 0g Protein: 1g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Eggs are a great low-carb food, and Sriracha Deviled Eggs great for any phase of the South Beach Diet and most any other low-carb eating plan.  Full-fat mayo is a limited food for South Beach, but in the small amount used in this recipe it would be okay, and for most low-carb diets they would love to use it.

Find More Recipes Like This One:

Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Sriracha Deviled Eggs

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    31 Comments on “Sriracha Deviled Eggs”

  1. Pingback: 50 Deviled Egg Recipes - Taste and Tell

  2. Anne|Craving Something Healthy
    We love deviled eggs and I never think to make them except for Easter. Pinned this and will be trying these recipes soon! Thanks!

  3. Two of my favorite things, Deviled Eggs + Sriracha. I need to make these ASAP!

  4. Just made these for the first time and added a little chopped celery- gave an awesome crunch to it, and the cool celery goes well with how spicy I like mine!

  5. I push the yolks through a metal sieve and it makes the mixture turn out creamy.

  6. Lisa, so glad you've been enjoying them. Sriracha Egg Salad sounds good to me!

  7. Actually, the second time I made these, I unintentionally put the Sriracha in egg salad, as my eggs hadn't cooked all the way through. I had to cook more, then improvise. Egg salad (same recipe) seemed the easiest "save."

    We love these and have been making them almost every week since the original post. The trick is to get them stuffed and into the fridge before "tasters" start hovering.

    Really easy and dependably delicious! And we always have all of the ingredients on-hand. Thanks!

  8. So glad people are liking these. And I love the idea of using Sriracha in egg salad.

  9. Kalyn, I made these after Easter when I had some extra hard boiled eggs. These are really good, great flavor. I'm now putting Sriracha in egg salad, too.

  10. Just made these. SO delish! They go bye bye FAST! Mmmmmmmmmmm!!!!

  11. I have to point out this fabulous trio of fun deviled eggs from my friend Chrysta: guacamole, buffalo wing, and sundried tomato basil.
    http://www.cuisineats.com/?p=451

    I made all of them as an appetizer for the Passover Seder I hosted this week, and they were a hit! I think my favorite was the buffalo wing – I thought it would be the guacamole, but it turns out that you can't beat hot sauce and blue cheese!