Sriracha Deviled Eggs are a spicy twist on the classic appetizer, featuring creamy yolks blended with mayonnaise, Sriracha sauce, and Dijon mustard, garnished with paprika and optional green onions for an added kick and vibrant presentation.
Total Time:27 minutes
Yield:6 servings
Ingredients
Eggs
6 large eggs
Filling
1/4 cup mayonnaise
1 tbsp Sriracha sauce
1 tsp Dijon mustard
Salt to taste
Black pepper to taste
Garnish
Paprika for garnish
Optional: sliced green onions for garnish
Instructions
Boil the eggs: Place the eggs in a pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat, letting the eggs sit for 12 minutes to cook fully.
Cool and peel: After 12 minutes, transfer the eggs to a bowl filled with ice water to cool for about 5 minutes. This stops further cooking and makes peeling easier. Once cool, peel the eggs carefully.
Prepare the yolks: Slice the peeled eggs in half lengthwise. Remove the yolks and place them into a mixing bowl.
Make the filling: Mash the yolks with mayonnaise, Sriracha sauce, Dijon mustard, salt, and black pepper until the mixture is smooth and creamy.
Fill the egg whites: Spoon or pipe the spicy yolk mixture back into the hollowed egg whites, filling each half evenly.
Garnish and serve: Sprinkle paprika over the filled eggs for color and flavor. Optionally, garnish with sliced green onions for freshness and extra zest. Serve chilled to enjoy.
Notes
Adjust the amount of Sriracha sauce based on your preferred spice level.
For a creamier texture, add a bit more mayonnaise if desired.
To pipe the filling neatly, use a piping bag or a plastic bag with a corner cut off.
Deviled eggs can be made a day ahead and stored covered in the refrigerator to enhance flavors.
