Let's kick this classic recipe up a notch. These spicy deviled eggs have so much flavor but only require a handful of simple ingredients.
![spicy deviled eggs on a plate](https://jenniferbanz.com/wp-content/uploads/2024/06/spicy-deviled-eggs-1.jpg)
It doesn't get any more classic than deviled eggs. This recipe is very similar to the recipe I was raised on, I've just kicked it up a notch by adding in some sriracha for a spicy twist.
Spicy deviled eggs
It's really to make a traditional deviled eggs recipe spicy with the use of sriracha. It has become a very poplar condiment so most people keep it in their refrigerator. You can add a drizzle of sriracha sauce for a little heat, or a lot of sriracha for some super spicy deviled eggs.
Tips for hardboiled eggs
- Do not use fresh eggs. Older eggs are going to be much easier to peel.
- I love to use a Dash egg cooker. It makes the eggs perfect every time!
Spicy Deviled Eggs with Sriracha
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Ingredients
- 6 large eggs
- 3 tablespoons light mayonnaise
- 1 teaspoon dijon mustard
- 1 tablespoon sriracha (more or less to taste)
- salt and black pepper to taste
- smoked paprika or cayenne pepper for garnish
Instructions
- Place the eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat. Turn off the heat and let the eggs sit in the hot water for 12 minutes. Fill a large bowl half full with cold water and ice. Remove the eggs from the pot to the ice bath and let cool completely.
- Remove the hard shell from the eggs and cut in half. Remove the egg yolks to a small food processor or small bowl. Place the white halves on a serving platter. To the egg yolks add in the mayonnaise, dijon mustard, sriracha, salt and pepper. Blend until smooth.
- Use a spatula to scoop the egg yolk mixture into a piping bag or a ziploc bag. Cut the corner of the bag and pipe the mixture into the egg halves. Garnish with a sprinkle of the paprika or cayenne pepper.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Mark Acker says
Harissa sauce instead sriracha works wonders. More heat and imparts no taste.