Sriracha Deviled Eggs
If you like Sriracha Rooster Sauce, you’ll love these spicy Sriracha Deviled Eggs, and they’re low-carb, Keto, low-glycemic, and gluten-free! Use the Diet-Type Index to find more recipes like this one.
My post on Perfect 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 Rooster Sauce, 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 Superbowl Party Appetizer, 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!
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 Perfect 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. Carefully remove the yolks and place in a bowl. Mash yolks and then mix in the mayo, Greek yogurt, yellow mustard, Sriracha, and salt.
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. 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
If you like Sriracha Rooster Sauce, you’ll love these spicy Sriracha Deviled Eggs!
- 7 eggs (preferably a week or two old)
- 2 T mayo or light mayo
- 1 T + 1 tsp. Greek Yogurt (or use all mayo if you want diary-free)
- 1 1/2 tsp yellow mustard
- 1-2 tsp. Sriracha sauce (I used 1 1/2 tsp. for eggs that were just slightly spicy)
- 1/2 tsp. sea salt
- 2 green onions, green part only, thinly sliced on the diagonal
- Follow the directions to make Perfect Hard-Cooked Eggs.
- 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.)
- Carefully remove the yolk from each egg half.
- 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!)
- Mash yolks thoroughly with a fork, then mix in the mayo, Greek yogurt, yellow mustard, Sriracha, and salt.
- Taste to see if you want more Sriracha.
- 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.)
- Clean green onions and thinly slice the green part on the diagonal.
- Sprinkle each egg with a few slices of green onion and serve.
- These will definitely keep in the refrigerator for a day or two, so you might want to double the recipe.
This recipe created by Kalyn.
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.
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