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Sriracha Deviled Eggs are a fire-y twist on a classic! These deviled eggs get a spicy kick from Sriracha hot sauce, but still taste sweet and creamy.
Sriracha Deviled Eggs
If you like spicy foods, then you are going to love this fire-y twist on a classic! These Sriracha Deviled Eggs are so delicious! I love Sriracha on just about anything and these Sriracha deviled eggs are no exception. The Sriracha perfectly complements the creaminess of the egg whites and the filling. My family loves deviled eggs, but not everyone likes them spicy. So, I make about half of them spicy and the other half I just sprinkle with a little paprika. That way people who aren’t as fond of spice as I am can still enjoy them.
Ingredients in Sriracha Deviled Eggs
- Hard Boiled Eggs – This Sriracha Deviled Eggs recipe starts with hard boiled eggs. See below for tips on how to make the best, easy-peel hard-boiled eggs!
- Mayonnaise – Mayonnaise is one of those foods where I always buy the name brand. The store brand just never tastes as good! We like Best Foods Mayo the most. (Not sponsored – just the truth!)
- Mustard – Mustard gives this deviled egg recipe a bit of tang and adds to the yellow coloring.
- White Vinegar – With all the other creamy ingredients, you need just a little bit of acidity to cut through and balance things out.
- Sugar – Just ⅛ of a teaspoon of sugar gives these deviled eggs a touch of sweetness.
- Salt & Pepper – Add salt and pepper to your liking.
- Sriracha – This spicy red sauce adds a little kick to this classic appetizer. I like my Sriracha deviled eggs really spicy so I add Sriracha to the yolk mixture and then drizzle it over the top as well.
- Chives – The chives are optional but they add a pop of color and freshness to the dish!
Tips for Making the Perfect Hard Boiled Eggs
The first step to delicious Sriracha Deviled Eggs is having perfect hard-boiled eggs. Follow these steps for success!
- The best eggs to hard boil are those that are at least three days old. Super fresh eggs tend to be harder to peel.
- Don’t put your eggs into already boiling water. Place them in the pan first, then add cold water until there’s about an inch or so of water covering the eggs.
- The key to making perfect eggs on the inside is to not over boil. If they’re too hot for too long, then you will get that greenish-grayish ring around the yolk.
- Here’s our secret ingredient: add a little baking soda (about ½ teaspoon or a little less) to the water while boiling. This will make it easier to peel the eggs later on.
- If you’re going to peel the eggs right away to make these Sriracha Deviled Eggs, then give them a little crack and plunge them in an ice water bath. Only do this if you’re going to peel them immediately after. If you’re saving the eggs for later, just put them straight into the ice water.
- If you have an Instant Pot, check out our Instant Pot Hard Boiled Eggs recipe.
The word “deviled” was originally used to describe foods that had a lot of condiments and spices. Deviled eggs were originally called stuffed eggs, but when the recipe began to include more pepper and paprika, they became known as deviled eggs.
Deviled eggs can be traced all the way back to ancient Rome! Romans used to boil eggs and serve them with spicy sauces. The version we know today where the yolks are mashed with condiments originated in Spain.
Deviled eggs are good in the fridge for about two days, so you can make them a little bit in advance. Once you set them out, the are only good for two hours.
More Spicy Recipes
If you love the kick in these Sriracha Deviled Eggs, then try some of our other spicy recipes!
- Spicy Sausage Pasta – This Spicy Sausage Pasta is my husband’s all-time favorite pasta… possibly his favorite dinner altogether. This is definitely a man pleasing meal!
- Bang Bang Shrimp – You are going to love this light and crispy Bang Bang Shrimp copycat from Bonefish grill. The sauce is incredible. We also love spicing it up with a little extra Sriracha, just like these Sriracha Deviled Eggs.
- Boneless Buffalo Wings – Boneless Buffalo Wings are the perfect party appetizer! They are hot and savory boneless chicken wings best served with celery and a side of blue cheese dip.
- Thai Peanut Chicken – This Thai Peanut Chicken is a really spicy dish, so be ready for some heat! The peanuts, bamboo shoots, and corn give this dish added texture and flavor.
- Cajun Shrimp Pasta – This Creamy Cajun Shrimp Pasta was inspired by a favorite New Orleans dish. The creamy sauce with the slightly spicy, buttery shrimp is to die for!
How to Make Sriracha Deviled Eggs
Sriracha Deviled Eggs
- 6 hard boiled eggs Click the link for our Perfect Hard Boiled Egg recipe
- 2 tablespoons Best Foods mayonnaise
- 1 1/2 teaspoons mustard
- ⅛ teaspoon sugar
- 1/2 teaspoon white vinegar
- salt and pepper to taste
- Sriracha sauce to taste, start with a teaspoon
- chives optional
- Peel the hard boiled eggs and cut them in half length-wise. Scoop out the yolks and place them in a separate bowl.
- Mash the yolks with mayonnaise, mustard, sugar, vinegar, salt and pepper, and Sriracha.
- Scoop the yolk mixture into a piping bag or a ziplock bag with a corner cut off. Pipe the filling into the eggs. Top with Sriracha and chives (optional).
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I went with the spicy option and my family loved them! I’m totally going to make these again soon. They were so easy and delicious! Thanks for the recipe.
I will never get tired of new flavours for devilled eggs!! The sriracha one is so new and delicious!
LOVE the dill variation! I’ve made deviled eggs with chopped pickle before, but never thought to add dill. Now I’ve put both in and am thoroughly delighted with the results! Made a few of the sriracha ones as well for my husband. He was thrilled! He loved them. 🙂 Will need to make these again!
These sound like delicious spins on the classic deviled eggs! I was introduced to smoked paprika and love it! Do you think smoked paprika would pair well with these eggs? If not, I know I’ll enjoy each of these versions!
Deviled eggs are one of my favorite appetizers at parties but I’ve never made them until this recipe. The sriracha sauce is the best part!
Just made this… It’s pretty good! For next time I’d recommend- a little lighter on the mayo; a little heavier on the sriracha and maybe add a hit of lemon or lime juice too. Thanks for the recipe 🙂
I’m glad you liked it – thanks for the tips!
How much sriracha would you recommend for somebody that likes spicy stuff?? Weird question, but I want to make these for my husband and I can’t taste test because I can’t handle it!! :p thanks!
A tablespoon would make it pretty spicy!