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! 

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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 BEST 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!


  • 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


  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.


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:



Serving Size:


Amount Per Serving: Calories: 13Total Fat: 1gSaturated Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 37mgCarbohydrates: 1.3gFiber: 0gSugar: 0gProtein: 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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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 Appetizer Recipes to 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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    30 Comments on “Sriracha Deviled Eggs”

  1. How will I ever choose ~ will have to make all ten!


  2. My son loves deviled eggs! He especially loves it topped with smoked bacon. I will try your recipe out – see if he likes it it too. Thanks for sharing!

    If we all treat each other like we treat ourselves – what a wonderful place earth would be."

  3. Joanne, you MUST make deviled eggs immediately. One of my favorite foods.

  4. So, weird thing but I've never had a deviled egg. Ever.

    So all these deviled egg posts I've seen around? I just feel so left out. I think I need to try these, and with a hit of sriracha, I know they must be delicious!

  5. Paula, I think you could even skip the mayo and use all Greek yogurt for a little more tang.

  6. I love that you used Greek yogurt. And I just opened my first bottle of Sriracha this past week. I'm going to try your version.

  7. Dawn, I absolutely love them. If you like Sriracha, I heartily recommend these.

  8. Yes, that is very common here in Hawaii. Thanks.

  9. Deviled eggs are such a great appetizer and I never think to make them! Maybe I'll use one of your fabulous recipes for Easter.

  10. There are several links in the post this post I wrote about Sriracha. You can get it most any grocery store or at an Asian market.

  11. They look good, however what is sriracha and where do you find it?

  12. What a great idea! I used to just put the Sriracha sauce next to the deviled eggs, so I'm going to have to give this a try 🙂

  13. Lydia, they didn't last very long at my house either.

  14. Honestly, these eggs wouldn't last five minutes in my house! (I might make them just a bit more spicy, depending on whether I planned to share them or not.)

  15. Glad people are liking this. I just ate the leftovers for breakfast this morning!

  16. I love, love, love deviled eggs. I also love srirach so I will have to try these!

  17. I second the addition of horseradish. Adds a little zing.

    I could definitely envision a siracha-horseradish deviled egg. Yum.

    Kalyn- Your siracha deviled eggs are making me hungry!

  18. Our favorite deviled egg addition is horseradish! Yummm!

  19. I would've never thought to add Sriracha to deviled eggs. Not sure why, I LOVE eggs and Sriracha almost always goes on top with I "fry" them. I am definitely trying these with our Easter Egg leftovers 😀


  20. I love Sriracha and I love deviled eggs so this will be a winner for me. Can't wait to try it!