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Sriracha Deviled Eggs

Spice up your dinner table with these Sriracha deviled eggs.

Sriracha Deviled Eggs
Sriracha Deviled Eggs
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Whether you're someone who loves Sriracha on everything, or someone who has never tried this spicy sauce before, you're going to love this recipe for Sriracha deviled eggs. Sriracha is a spicy red pepper sauce that can add the perfect amount of flavor, and spice, to lot of different dishes. We love it in this deviled eggs recipe because it's a perfect complement to the creamy flavors of the eggs and mayonnaise. All of those rich flavors could use a little spice! We also love the pretty red color that the Sriracha gives the eggs. It's the perfect pop of color on your dinner table.

Preparation Time20 min

Cooking Time10 min



  • 6 large eggs
  • 2 tablespoons mayonnaise
  • 2 tablespoons Sriracha
  • 1 teaspoon honey Dijon mustard
  • 1/4 teaspoon kosher salt
  • red pepper flakes (for garnish)


  1. Place eggs into a small saucepan and cover with water by 1 inch. 

  2. Bring to a boil, then lower heat to a simmer and cook for 12 minutes. 

  3. Immediately place eggs into a bowl and cover with ice and water. Let stand 5-10 minutes before peeling.

  4. Cut peeled eggs in half and place yolks into a bowl and whites onto a serving plate.

  5. Add the mayonnaise, Sriracha, and salt to the bowl with the yolks. Mash the ingredients together until combined. 

  6. Fill the yolk mixture into the egg white halves and garnish with red pepper flakes.

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Sriracha sauce is something I finally had the pleasure of trying and all I could think of as I was doing so is what the heck took me so's so yummy and although I've never had it with eggs, incorporating it into deviled eggs sounds perfect! I am wondering though, what are the other eggs in the picture filled with? It's so festive looking...and I agree with you princess6860504, cilantro would be a great complement to the sriracha.

I ran across a deviled egg recipe that provided some background to the recipe. I did not know that there was to be a "kick" or a "heat/hotness" to the appetizer. My family's version was really pretty tame and when I introduce a hot version - boy did I get booed. I know I would like this version, so I will save this wonderful recipe for myself.

Well now I've just got to have these on my dinner table for Easter. Anybody else make these for those barbecues and picnics? I always wanted to do that! I love spicy foods, and these deviled eggs have quite an unexpected twist- the sriracha sauce. I'd like to add some chopped up cilantro on there as well.


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