Breakfast & Brunch > Eggs > Specialty Egg Dishes > Deviled Eggs Recipe

Spicy Sriracha Deviled Eggs

Add some heat to your brunch with these spicy Sriracha deviled eggs! A creamy and tangy filling with a kick of Sriracha makes these deviled eggs a flavorful twist on a classic.

Prep Time
10 minutes
Cook Time
15 minutes
Servings
6
Ingredients
  • 6 Large Eggs
  • 1/4 cup Mayonnaise
  • 1-2 tsp Sriracha Sauce
  • 1/2 tsp Rice Vinegar
  • 1 tbsp Green Onions, finely chopped
  • 1/4 tsp Salt
  • 1/8 tsp Black Pepper
  • 1 tsp Sesame Seeds

Hard-Boil the Eggs

Place the eggs in a single layer in a saucepan and cover with cold water. Bring the water to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 12-15 minutes, depending on desired yolk doneness.

Cool and Peel

Immediately transfer the eggs to an ice bath to stop the cooking process. Let them cool completely, about 5 minutes. Gently crack the eggshells all over and peel them under cool running water.

Prepare the Filling

Cut the eggs in half lengthwise. Carefully remove the yolks and place them in a small mixing bowl. Add the mayonnaise, Sriracha sauce (start with 1 tsp and add more to taste), rice vinegar, chopped green onions, salt, and pepper to the yolks. Mash the yolks with a fork until smooth and creamy.

Fill the Egg Whites

Spoon the yolk mixture back into the egg white halves. Use a piping bag for a neater presentation if desired. Fill each egg white cavity.

Garnish and Serve

Sprinkle the deviled eggs with sesame seeds. Chill for at least 30 minutes before serving. Serve cold and enjoy the spicy kick!

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FAQ

  • How spicy are these deviled eggs?

    The spiciness depends on how much Sriracha you add. Start with 1 teaspoon and add more to your preference.
  • Can I use a different type of vinegar?

    Yes, you can substitute white vinegar or apple cider vinegar for the rice vinegar, but the flavor will be slightly different.
  • Can I make these ahead of time?

    Yes, you can make these deviled eggs up to 24 hours in advance. Store them in an airtight container in the refrigerator.