Description
Deviled Eggs with Sriracha combine the creamy richness of classic deviled eggs with a bold, spicy kick from Sriracha sauce, creating a flavorful and easy-to-make appetizer perfect for parties, family gatherings, or game day snacks. These eggs are customizable in heat level and provide a high protein, low carb option that is sure to impress your guests.
Ingredients
Scale
Eggs and Base Ingredients
- 6 Large Eggs (hard-boiled)
- 3 tablespoons Mayonnaise
- 1 teaspoon Dijon Mustard
- 1 teaspoon Apple Cider Vinegar
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Spicy Flavor
- 1 to 2 teaspoons Sriracha Sauce (adjust to taste)
Garnish
- Paprika (for sprinkling)
- Optional: Finely chopped fresh herbs such as chives, dill, or parsley
- Optional: Extra Sriracha drizzle
Instructions
- Boil and Peel the Eggs: Place large eggs in a pot and cover them with cold water. Bring the water to a boil, then remove from heat, cover, and let the eggs sit for 10 to 12 minutes. Once done, transfer them to an ice bath to cool completely before peeling gently to avoid damage.
- Prepare the Filling: Slice eggs in half lengthwise and scoop the yolks into a bowl. Mash the yolks with mayonnaise, Sriracha, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and creamy, adjusting the amount of Sriracha depending on your spice preference.
- Fill the Egg Whites: Spoon or pipe the spicy yolk mixture back into the egg white halves, filling each generously for a visually appealing and flavorful presentation.
- Garnish and Serve: Sprinkle paprika evenly over the filled deviled eggs for color and a hint of smokiness. Optionally, add a small drizzle of extra Sriracha or finely chopped fresh herbs to garnish and elevate the look and taste.
Notes
- Use eggs that are about a week old for easier peeling after boiling.
- Avoid overcooking eggs to prevent dry or green-tinted yolks which affect texture and flavor.
- Use a fork or hand mixer to achieve a silky filling without lumps.
- Start with a small amount of Sriracha and taste as you go to get just the right level of heat.
- Refrigerate deviled eggs for at least 30 minutes before serving to let the flavors meld and filling firm up nicely.
- Keep leftover deviled eggs in an airtight container in the refrigerator for up to 2 days.
- Do not freeze deviled eggs as texture will deteriorate.
- Serve deviled eggs cold or at room temperature, allowing 20 minutes out of the fridge if needed.
Nutrition
- Serving Size: 2 halves (1 egg)
- Calories: 90
- Sugar: 0.5g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 185mg
Keywords: deviled eggs,sriracha,spicy appetizers,party snacks,high protein low carb,easy deviled eggs