Sriracha Deviled Eggs are a bold and flavorful upgrade to the traditional deviled eggs you know and love. Creamy yolks mixed with mayonnaise and a fiery kick of Sriracha create the perfect balance of heat and smoothness. Topped with a sprinkle of paprika or chopped chives, these spicy bites are as beautiful as they are delicious.
Sriracha Deviled Eggs:
Perfect for parties, picnics, or holiday gatherings, these deviled eggs bring a modern twist to a timeless classic. Their tangy, creamy filling with just the right touch of spice makes them an instant crowd-pleaser. Whether you’re a fan of heat or simply looking to impress guests, this recipe delivers flavor and flair in every bite.
History of Deviled Eggs:
Deviled eggs trace their roots back to ancient Rome, where boiled eggs were seasoned with spices and served as appetizers. The term “deviled” appeared in the 18th century, referring to foods that were spicy or zesty. Over time, this simple dish evolved across cultures. The modern American version—made with mayonnaise, mustard, and seasonings—became a staple at parties and potlucks. Adding Sriracha gives this beloved favorite a bold, contemporary spin.
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Sriracha Deviled Eggs
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 to 2 tsp Sriracha sauce (adjust to taste)
- 1 tsp Dijon mustard
- ½ tsp rice vinegar or lemon juice
- Salt and pepper, to taste
- Paprika or chopped chives (for garnish)
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then simmer for 10 minutes.
- Transfer eggs to ice water and let cool completely. Peel and halve them lengthwise.
- Remove yolks and place them in a bowl. Mash until smooth.
- Add mayonnaise, Sriracha, mustard, vinegar, salt, and pepper. Mix until creamy.
- Spoon or pipe the yolk mixture back into the egg whites.
- Garnish with paprika, chives, or an extra drizzle of Sriracha. Serve chilled.
Notes
- Use slightly older eggs for easier peeling.
- Adjust Sriracha quantity to control spice level.
- For smoother filling, blend the yolks with an electric mixer.
- Keep the eggs chilled until serving.
- Add a touch of honey or relish for a sweet-spicy balance.
Tips for Perfect Deviled Eggs:
- Don’t overcook the eggs; it prevents gray yolks.
- Slice a small bit off the bottom of each egg half to keep them upright.
- Use a piping bag for neat presentation.
- Add crispy bacon bits or pickled jalapeños for extra flavour.
- Store in an airtight container to maintain freshness.
FAQ’s for Sriracha Deviled:
Q: Can I make them ahead of time?
Yes, you can prepare them up to 24 hours in advance. Keep refrigerated until serving.
Q: Can I use another hot sauce instead of Sriracha?
Absolutely! Try Tabasco or chili garlic sauce for a different flavor.
Q: How long can they stay fresh?
They last for up to 2 days in the refrigerator when covered properly.
Q: Can I make them without mayonnaise?
Yes, substitute with Greek yogurt or avocado for a healthier twist.
Q: Are they suitable for picnics?
Yes, but keep them in a cooler or insulated container to stay fresh.
Conclusion:
Sriracha Deviled Eggs bring a fiery and flavourful twist to the classic appetizer. They’re creamy, tangy, and irresistibly spicy—perfect for any occasion. Easy to prepare and guaranteed to stand out, these eggs will quickly become your go-to party favourite.