Sriracha Deviled Eggs put a spicy, bold twist on the classic appetizer, adding a kick of heat and flavor that’s sure to liven up any gathering. The creamy, velvety egg yolk filling is perfectly balanced with the tang of mayonnaise, a touch of mustard, and a generous amount of Sriracha sauce, giving it a zesty, fiery edge. A sprinkle of paprika and a drizzle of extra Sriracha on top adds a bit of smoky heat and visual appeal, making these deviled eggs an irresistible bite-sized treat. Whether you’re serving them at a BBQ, a holiday gathering, or as a fun party snack, these deviled eggs will be the talk of the table.
Ingredients:
- For the Deviled Eggs:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar (or lemon juice)
- 1 tablespoon Sriracha sauce (plus more for garnish)
- Salt and freshly ground black pepper, to taste
- For Garnish:
- Paprika (for sprinkling)
- Fresh cilantro or green onions (optional, for garnish)
Instructions:
- Hard-Boil the Eggs:
- Place the eggs in a saucepan and cover them with cold water. Bring to a gentle boil over medium-high heat. Once boiling, turn off the heat, cover the pan, and let the eggs sit in the hot water for 9-10 minutes. Afterward, transfer the eggs to a bowl of ice water to cool for about 5 minutes. This helps stop the cooking and makes peeling easier.
- Prepare the Filling:
- Peel the cooled eggs and slice them in half lengthwise. Gently remove the yolks and place them in a medium bowl. Set the egg whites aside on a plate.
- Mash the yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, vinegar, and 1 tablespoon of Sriracha sauce. Stir everything together until the mixture is creamy and well-combined. Season with salt and pepper to taste.
- Stuff the Eggs:
- Spoon the yolk mixture back into the hollowed-out egg whites. For a more polished look, use a piping bag or a zip-top bag with the tip cut off to pipe the filling neatly into each egg half.
- Garnish and Serve:
- Drizzle a little extra Sriracha on top of each deviled egg for added heat. Sprinkle with paprika for a smoky touch and garnish with fresh cilantro or chopped green onions, if desired.
- Serve immediately, or refrigerate the deviled eggs for up to 2 hours before serving.
