You'll love Sriracha Deviled Eggs if you’re a fan of spicy deviled eggs. This spicy deviled egg recipe makes a terrific party appetizer.
Why this recipe works
Knowing so many of us will have hard boiled eggs after Easter, and March college basketball games to watch, I wanted to create a spicy deviled eggs recipe.
You’ll love this recipe if you’re the type to douse your deviled eggs in sriracha or hot sauce.
But I didn’t want to make something that was 10 alarm crazy hot. So here’s my sriracha deviled eggs recipe!
You can make it as spicy hot as you like. I hope you and your guests love it.
Tips for making Sriracha Deviled Eggs
Roasted red peppers: To cool down the heat and add some vegetable goodness and color, I added roasted red peppers to the spicy deviled eggs recipe.
You can make your own roasted red peppers, but using jarred roasted red peppers makes this deviled egg recipe extremely easy. Use any leftover roasted red peppers in salads, on pasta, or diced and mixed into stir fries, rice or quinoa.
How much sriracha? Since I’m not into spicy deviled eggs like my son, I made this deviled egg recipe rather mild. Add more sriracha sauce if you like.
Mayo: Since this is a healthy deviled egg recipe, I suggest using a light mayonnaise.
Since so many of them have somewhat “less than wholesome” ingredients, try using Kraft Mayonnaise with Olive Oil, which has half the fat and calories of regular mayonnaise and tastes great.
Vinegar: For an extra kick, I used a seasoned rice vinegar, which is also terrific in salad dressings.
Garnish: For the garnish, you can add more heat by sprinkling on smoked paprika or ground chipotle pepper, if you’re really adventurous. Serve more sriracha sauce on the side, too!
Serving spicy deviled eggs: If you have a crowd over to watch the games, you may want to get several egg plates to serve your deviled eggs on.
I have my mom’s old classic glass egg plate and I found a few funky ones at thrift stores.
Like this deviled egg recipe? Then check out these easy deviled eggs recipes.
All these deviled egg recipes make terrific appetizers for parties and potlucks!
How to cook perfect hard boiled eggs
If you have an Instant Pot, use my method for Instant Pot Pressure Cooker Hard Boiled Eggs. It’s a terrific way for making big batches of eggs that come out perfectly each time!
Or use this foolproof way to make hard boiled eggs on the stovetop:
1. Put 8 or 9 eggs in a medium sized pot and cover with cold water.
2. Place pot on stove over high heat and bring to a boil.
3. Turn off heat. Keep the pan on the stove top and cover.
If your stove top doesn't retain heat when turned off, then lower the temp to low, simmer for a minute, and then turn it off.
4. Let eggs cook in the hot water for 12 minutes.
5. Bring pot over to sink, uncover and rinse eggs under cold water until they are cool enough to handle.
6. Peel then eggs when they're still warm to the touch. They'll peel easier than when they're cold.
7. Rinse any shell pieces or membranes off of eggs, cut in half with a sharp knife, remove yolks, and prepare eggs as directed.
If you have extra hard boiled eggs, save them for a salad or make a quick egg salad sandwich!
- 6 hard-boiled eggs, cut in half with egg yolks removed and set aside
- 1/4 cup roughly chopped roasted red peppers
- 1/3 cup mayonnaise with olive oil
- 1/2 teaspoon seasoned rice vinegar
- 1/2 teaspoon sriracha sauce (or more to taste)
- Pinch salt
- ground chipotle pepper to garnish (optional)
- Combine egg yolks, roasted red peppers, mayonnaise, rice vinegar, sriracha sauce, and salt in a mini-food processor or blender. Pulse until well blended and creamy.
- Place egg mixture into a piping bag. Pipe egg mixture into egg white halves. Garnish with optional spice. Serve Sriracha Deviled Eggs immediately.
Serving Size:1 egg
Amount Per Serving: Calories: 67Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 103mgSodium: 100mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 3g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.
Originally posted April 18, 2014 and March 22, 2016. Updated with new pictures.