Sriracha Deviled Eggs
Spice up your appetizer game with these crowd-pleasing Sriracha Deviled Eggs! This easy-to-make recipe takes classic deviled eggs to the next level with a flavorful blend of creamy mayonnaise, tangy Dijon mustard, and a fiery kick from Sriracha. A touch of white vinegar enhances the filling's zesty profile, while a sprinkle of smoky paprika and optional fresh chives adds the perfect finishing touch. Ready in just 25 minutes, these devilishly good bites are ideal for parties, holiday gatherings, or as a bold snack. Impress your guests with this irresistible mix of heat, creaminess, and elegance—perfectly balanced for both flavor and style!
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Recipe Information
Ingredients
- 6 large Eggs
- 3 tablespoons Mayonnaise
- 2 teaspoons Sriracha
- 1 teaspoon Dijon mustard
- 1 teaspoon White vinegar
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Paprika (for garnish)
- 1 tablespoon Fresh chives (optional, for garnish)
Instructions
Place the eggs in a single layer in a medium-sized saucepan and cover them with cold water by about 1 inch.
Bring the water to a boil over medium-high heat. Once the water reaches a boil, cover the saucepan and remove it from the heat. Let the eggs sit undisturbed for 10 minutes to cook through.
Transfer the eggs to an ice bath (or a bowl of cold water with ice) for 5 minutes to cool. This will help make peeling easier.
Peel the eggs under running cold water to remove the shells, then slice each egg in half lengthwise.
Carefully scoop out the yolks and place them in a mixing bowl. Arrange the egg whites on a serving platter with the cut side facing up.
Using a fork, mash the egg yolks until they reach a crumbly consistency.
Add the mayonnaise, Sriracha, Dijon mustard, white vinegar, salt, and black pepper to the mashed yolks. Mix thoroughly until smooth and fully combined.
Taste the filling and adjust the seasoning or Sriracha level to your preference.
Transfer the yolk mixture to a piping bag or resealable plastic bag with the tip cut off for easy filling.
Pipe or spoon the yolk mixture into the cavities of the egg whites, dividing the filling evenly.
Sprinkle the tops with paprika for garnish, and optionally add freshly chopped chives for extra flavor and presentation.
Serve immediately or refrigerate until ready to serve. These Sriracha Deviled Eggs can be stored in the fridge for up to 2 days.
Nutrition Facts
Calories |
790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 1514 mg | 66% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.2 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 177 mg | 14% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 492 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
