Deviled Eggs with a Twist of Sriracha
These spicy Sriracha deviled eggs are a bold twist on a classic appetizer, featuring creamy egg yolks mixed with mayonnaise, mustard, and a kick of Sriracha. They are topped with a sprinkle of paprika for a pop of color and extra flavor.
- Total Time: 27
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1–2 teaspoons Sriracha sauce (adjust to taste)
- Salt to taste
- Paprika for garnish
- Chopped green onions or cilantro for garnish (optional)
Instructions
- Boil the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover and remove from heat. Let sit for 12 minutes.
- Cool and Peel: Transfer the eggs to a bowl of ice water to cool for about 5 minutes. Once cool, gently peel the eggs and slice them in half lengthwise.
- Prepare the Filling: Remove the yolks from the egg whites and place them in a mixing bowl. Mash the yolks with a fork, then add mayonnaise, Dijon mustard, Sriracha sauce, and salt. Mix until smooth and creamy.
- Fill the Egg Whites: Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish: Sprinkle with paprika and garnish with chopped green onions or cilantro if desired.
- Serve: Plate the deviled eggs and serve immediately or refrigerate until ready to serve.
Notes
Adjust the amount of Sriracha for desired spiciness.
- Prep Time: 15
- Cook Time: 12
Nutrition
- Serving Size: 6
- Calories: 80kcal
- Fat: 6g
- Carbohydrates: 1g
- Protein: 6g
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