Sriracha Deviled Eggs Recipe
If you love classic deviled eggs but wish they had a little kick, this Sriracha Deviled Eggs Recipe is about to become your new party favorite—creamy, tangy, and just spicy enough to wake up the snack table.
This spicy deviled eggs twist takes the beloved picnic egg recipe we all grew up with and gives it a modern, bold flavor thanks to Sriracha, a touch of garlic, and a silky, creamy deviled egg filling. I’ve been making deviled eggs for family gatherings for almost three decades now (I’m 50, and I’ve earned my “egg lady” title), and this is the version people request the most for potlucks, game days, and holiday spreads. It’s naturally low-carb, works beautifully as a keto egg appetizer, and it’s easy to batch for party egg appetizers or quick hard boiled egg snacks during the week.
You know what I love most? You can dress them up with fancy garnishes or keep them rustic and simple. Either way, these spicy egg hors d’oeuvres disappear fast.
Why You’ll Love This Sriracha Deviled Eggs Recipe
- Spicy but not overwhelming – You get a warm, pleasant heat from the Sriracha without burning your taste buds.
- Creamy, dreamy filling – The combination of mayo and a bit of tangy mustard makes the sriracha egg filling super smooth.
- Perfect for gatherings – A classic potluck egg dish that works for holidays, picnics, tailgates, and backyard cookouts.
- Naturally low carb – These low carb deviled eggs fit keto, gluten-free, and grain-free lifestyles without any odd swaps.
- Make-ahead friendly – You can cook the eggs and prep the filling a day ahead, then pipe right before serving.
- Simple ingredients – Everything is easy to find in a regular grocery store, and you probably have half of it at home already.
- Easy to customize – From extra spicy deviled eggs to milder versions for kids, you can tweak the heat and spice.
- Great protein snack – Each egg half has protein and fat to keep you full, making it a practical little snack, not just a party treat.
Ingredients
For this Sriracha Deviled Eggs Recipe, you’ll need:
- 12 large eggs
- 1/3 cup mayonnaise (use a good, creamy brand like Hellmann’s or Duke’s)
- 1 ½ to 2 tablespoons Sriracha sauce (start with 1 ½ if you’re heat-shy)
- 1 teaspoon Dijon mustard (or yellow mustard for a more classic flavor)
- 1 teaspoon rice vinegar or apple cider vinegar (for a light tang)
- 1 small garlic clove, very finely minced or grated (or 1/4 teaspoon garlic powder)
- 1/4 teaspoon kosher salt, plus more to taste
- 1/8 teaspoon black pepper
- 1–2 tablespoons finely chopped chives or green onions (plus extra for garnish)
- Smoked paprika or regular paprika, for garnish
- Optional: 1–2 tablespoons Greek yogurt or sour cream (for extra creamy deviled egg filling)
A few quick ingredient tips from my kitchen:
- Eggs: Older eggs (about a week old) peel more easily than very fresh eggs. If you grab a carton at the store, check the date and pick one that isn’t brand new.
- Mayonnaise: For the silkiest, creamy deviled egg filling, use full-fat mayo. Light mayo works, but the texture won’t be quite as rich.
- Sriracha: This recipe assumes a standard grocery store Sriracha; if you’re using another chili sauce, start small and taste as you go.
- Vinegar: Rice vinegar keeps the flavor gentle and balanced; apple cider vinegar adds a slightly fruitier tang. Both work well.
Directions
-
Cook the eggs
Place the 12 eggs in a single layer in a large saucepan and cover with cold water by about 1 inch. Bring the water to a gentle boil over medium-high heat, then cover, turn off the heat, and let the eggs sit for 10–12 minutes. This gives you firm, bright yellow yolks without that gray ring. -
Cool and peel
When the time is up, transfer the eggs right away to a large bowl of ice water. Let them sit for at least 10 minutes—this stops the cooking and helps them peel easier. Gently crack the shells all over and peel under running water if needed. Take your time; neat whites make prettier party egg appetizers. -
Halve the eggs and remove yolks
Pat the peeled eggs dry, then slice each one in half lengthwise with a sharp knife. Carefully pop the yolks out into a medium bowl, and set the whites on a platter, egg tray, or a parchment-lined baking sheet. -
Mash the yolks
Use a fork to mash the yolks until there are no large lumps. For an ultra-smooth creamy deviled egg filling, you can even press them through a fine mesh strainer; it’s an extra step, but it gives you that bakery-smooth texture people love. -
Mix the spicy filling
To the mashed yolks, add the mayonnaise, 1 ½ tablespoons Sriracha, Dijon mustard, vinegar, garlic, salt, pepper, and chopped chives or green onions. Mash and stir until the mixture is very smooth and creamy. Taste and adjust: want more heat? Add up to another 1/2 tablespoon of Sriracha. Want more tang? Add a tiny splash more vinegar. If the filling seems thick, stir in 1 tablespoon of Greek yogurt or sour cream. -
Check seasoning and texture
This step seems fussy, but it matters. Taste the filling again and fine-tune the seasoning—more salt, an extra pinch of pepper, maybe a little more garlic. The filling should be thick but pipeable, like a soft frosting. If it’s too thin, add an extra mashed yolk if you have one, or a teaspoon of mayo at a time until it firms slightly. -
Fill the egg whites
Spoon the filling into the egg white halves, or use a piping bag fitted with a star tip for a pretty swirl. If you don’t have a piping bag, a zip-top bag with one corner snipped off works just fine. Fill each egg generously; this is spicy finger food, not a diet plate. -
Garnish and chill
Lightly dust the tops with smoked paprika or regular paprika. Sprinkle with extra chopped chives or green onions. For an extra spicy deviled eggs look, you can add a tiny dot of Sriracha on top of each one. Chill for at least 30 minutes before serving so the flavors meld and the filling sets.
Servings & Timing
- Yield: 24 deviled egg halves (12 whole eggs)
- Prep Time: 20 minutes (including peeling and mixing)
- Cook Time: 10–12 minutes
- Chill Time: 30 minutes (recommended for best flavor and texture)
- Total Time: About 1 hour
This makes enough for a small crowd as a sriracha appetizer recipe; for big parties or potlucks, I always double it. They go faster than you’d think.
Variations
Here’s the thing: once you master this basic Sriracha Deviled Eggs Recipe, you can riff on it in a bunch of tasty ways.
- Extra Smoky Sriracha Deviled Eggs: Add 1/4 teaspoon smoked paprika directly to the yolk mixture for a deeper, smoky flavor.
- Bacon Sriracha Deviled Eggs: Stir in 2–3 tablespoons finely crumbled, crispy bacon for a salty crunch that pairs beautifully with the heat.
- Avocado Sriracha Deviled Eggs: Replace 2 tablespoons of the mayo with mashed avocado for a creamier, greener filling with healthy fats.
- Pickle-Lover’s Version: Add 1–2 tablespoons of finely chopped dill pickles or pickled jalapeños for a tangy egg recipe with extra zing.
- Extra-Keto Boost: Stir in 1 tablespoon of softened cream cheese to make the filling richer and even more satisfying as a keto egg appetizer.
- Mild Family-Friendly Version: Cut the Sriracha down to 2 teaspoons, but keep the paprika and chives so you still have interest without too much heat.
Storage & Reheating
- Fridge: Store leftover spicy deviled eggs in an airtight container in the refrigerator for up to 2 days. They’re still safe on day 3, but the texture and appearance start to fade.
- Make-ahead tip: For the best results, cook and peel the eggs up to 2 days ahead, and keep the whites and the yolk mixture separate. Store the egg whites in a covered container and the filling in a small container or piping bag in the fridge, then fill them the day you serve.
- Freezer: Deviled eggs don’t freeze well; the filling gets watery and grainy when thawed, so I don’t recommend it.
- Serving later: If you’re bringing them to a picnic egg recipe situation (park, beach, tailgate), keep them chilled in a cooler with ice packs and try to serve within 1–2 hours.
No reheating needed, of course—these spicy egg hors d’oeuvres are served cold.
Notes
- If your hard boiled egg snacks have trouble peeling cleanly, try steaming next time: place the eggs in a steamer basket over simmering water and steam for about 13 minutes, then chill in ice water. Steamed eggs often peel more easily than boiled.
- For absolutely lump-free filling, I like to mash the yolks while they’re still slightly warm; they break down more easily.
- If the filling tastes flat, it usually needs either salt or acid (vinegar). Add just a tiny pinch or splash, stir, and taste again.
- Presentation trick: Nestle the filled eggs on a platter lined with a bed of lettuce or baby spinach to keep them from sliding around.
- For kids or heat-sensitive guests, you can make half the batch with Sriracha and half without—just fill some of the whites before you add Sriracha to the yolk mixture, then stir the Sriracha in and finish the rest.
- If you like tracking macros, each deviled egg half (depending on your exact mayo) usually lands at about 60–70 calories, 3–4 grams of protein, and under 1 gram of carbs—very friendly for low carb deviled eggs plans.
FAQs
Can I make this Sriracha Deviled Eggs Recipe the night before?
Yes, and it actually works very well; just keep the egg whites and the filling separate overnight and fill them the next day for the freshest look.
How spicy are these deviled eggs?
At 1 ½ tablespoons of Sriracha, they’re moderately spicy—noticeable heat but not mouth-on-fire; you can reduce or increase the amount to match your crowd.
What if my filling is too runny?
Add an extra mashed yolk (if you have one) or a teaspoon of cream cheese or mayo at a time, stirring until the mixture thickens enough to hold its shape.
What if my egg whites tear while peeling?
Save the messy ones for chopping into egg salad or for snacking, and use the neatest whites for your party egg appetizers; that’s my little hostess secret.
Can I use Miracle Whip instead of mayonnaise?
You can, but it’s sweeter and tangier, so start with a little less vinegar and taste as you go to keep the balance right.
How long can deviled eggs sit out at a party?
Try not to leave them at room temperature for more than 2 hours (1 hour if it’s really hot); after that, they should go back into the fridge.
Can I pipe the filling without a pastry bag?
Absolutely—just spoon the filling into a sturdy zip-top bag, push it to one corner, twist the top, and snip a small piece off the corner to pipe.
Can I make these for a large crowd?
Yes, this recipe scales nicely; just multiply all the ingredients by 2 or 3 and taste the filling as you go so you keep that perfect spicy-tangy balance.
Conclusion
This Sriracha Deviled Eggs Recipe takes a classic comfort food and gives it a fun, flavorful twist—creamy centers, just the right hit of heat, and a tangy finish that keeps you reaching for “just one more.” Whether you’re planning a potluck egg dish, game-day spicy finger food, or a low carb deviled eggs platter for brunch, these little bites fit right in.
Give them a try, tweak the spice level to suit your crew, and let me know how they turn out—leave a comment, share your favorite variation, or check out my other deviled egg and appetizer recipes next time you’re planning a spread.
Sriracha Deviled Eggs
Ingredients
- 12 large eggs
- 1/3 cup mayonnaise full-fat for best texture
- 1 1/2–2 tablespoons Sriracha sauce start with 1 1/2 tablespoons if sensitive to heat
- 1 teaspoon Dijon mustard or yellow mustard for a more classic flavor
- 1 teaspoon rice vinegar or apple cider vinegar
- 1 small garlic clove very finely minced or grated, or 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt plus more to taste
- 1/8 teaspoon black pepper
- 1–2 tablespoons chives or green onions finely chopped, plus extra for garnish
- smoked paprika or regular paprika for garnish
- 1–2 tablespoons Greek yogurt or sour cream optional, for extra creamy filling
Instructions
- Place the 12 eggs in a single layer in a large saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then cover, turn off the heat, and let the eggs sit for 10–12 minutes for firm, bright yellow yolks.
- Transfer the cooked eggs immediately to a large bowl of ice water and let sit for at least 10 minutes. Gently crack the shells all over and peel under running water if needed, keeping the egg whites as neat as possible.
- Pat the peeled eggs dry, then slice each one in half lengthwise with a sharp knife. Carefully pop the yolks into a medium bowl and arrange the egg white halves on a platter or tray.
- Use a fork to mash the yolks until no large lumps remain. For an ultra-smooth filling, press the yolks through a fine mesh strainer.
- To the mashed yolks, add the mayonnaise, 1 1/2 tablespoons Sriracha, Dijon mustard, vinegar, garlic, salt, pepper, and chopped chives or green onions. Mash and stir until very smooth and creamy. Taste and adjust: add more Sriracha for extra heat, or a splash more vinegar for tang. If the filling seems thick, stir in 1 tablespoon Greek yogurt or sour cream, adding up to 2 tablespoons if needed.
- Taste the filling and fine-tune the seasoning with additional salt, pepper, or garlic as needed. The filling should be thick but pipeable, like soft frosting. If too thin, add a bit of extra mashed yolk (if available) or a teaspoon of mayonnaise at a time until it firms up slightly.
- Spoon the filling into the egg white halves, or transfer it to a piping bag fitted with a star tip (or a zip-top bag with a corner snipped off) and pipe it in. Fill each egg generously.
- Lightly dust the tops with smoked or regular paprika and sprinkle with extra chopped chives or green onions. For an extra-spicy look and flavor, add a tiny dot of Sriracha on top of each. Chill for at least 30 minutes before serving to let the flavors meld and the filling set.
