Sriracha Deviled Eggs

deviled eggsEvery morning Cousin Mark eats a giant bowl of oatmeal and half a dozen boiled eggs. He is trying to gain weight. Hearing him talk about needing to eat more while I snack on celery almost makes me hate him. Almost. Anywhoo — even though he makes himself six boiled eggs every morning, he only eat the yolks from three of them and the rest usually go to waste.

I couldn’t handle all the yolks being thrown away (especially since they’re the best part) so I decided to have him save them for a couple of days and then made super yolky and delicious deviled eggs last weekend. These are by far the easiest and most delicious deviled eggs I’ve ever made — 3 ingredients, 30 minutes, perfection. Sriracha really is the most amazing and versatile ingredient I have in my pantry. With one squeeze of the bottle I managed to give these deviled eggs sweetness, acidity, heat and a great savory flavor.  I’m happy to share this recipe with you, but when you make these you should feel free to tell your guests this is a “secret recipe.”

One thing to keep in mind when making deviled eggs is that the fresher the eggs, the harder they are to peel. I like to use eggs that have been in my fridge for 7-10 days.

Sriracha Deviled Eggs
Prep time
Cook time
Total time
Serves: 6
  • 12 whole eggs
  • 6 additional eggs (yolks only)
  • ½ cup of mayonnaise
  • 2 tablespoons of Sriracha
  • chives for garnish
  1. Place the eggs into a large pot and add enough water to cover all of the eggs plus one inch. Bring the water to a boil. Cover the pot, then turn off the heat and let the eggs sit in the water for 12 minutes.
  2. Fill a large bowl with water and ice and place the eggs into the bowl for 10 minutes.
  3. Peel the eggs, slice them in half and remove the yolks. Lay the whites of 12 eggs out in a single layer on a large plate or baking sheet and put yolks of all 18 eggs into a bowl.
  4. Add the mayonnaise and Sriracha to the bowl of egg yolks and mash all of the ingredients together with the back of a fork.
  5. Fill the eggs whites with the egg yolk mixture.*
* A nice way to fill the egg whites is to pipe them in. Fill a large ziplock bag with the egg yolk mixture and push the mixture to one side of the bag. Cut off about ¼ inch of that corner of the bag and squeeze the yolks out into the egg whites.



  1. says

    One trick to make those boiled eggs is to peel is to cool them straight away from the boiling pot into a bowl filled with cold water for roughy 1-2 minutes or alternatively just pour away the hot water from the pot and run cold tap water for the eggs to quickly cool. It’s a simple trick which does work.

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