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Sriracha Deviled Eggs and
Happy Easter!

Posted by Denise on March 31, 2013

sriracha deviled eggs on platter

Spicy and smooth, we love these Sriracha Deviled Eggs.

These Sriracha Deviled Eggs are truly deviled. Spicy and smooth, the filling makes these far from ordinary deviled eggs. You can regulate just how spicy the eggs end up by adding more or less Sriracha, an Asian chili pepper sauce, to the mayonnaise for the yolk filling.

We had never heard of Sriracha sauce until several years ago when we got hooked on certain types of spicy sushi marinated in Sriracha. Now I don’t think we could live happily without it! So good. It has a peppery flavor with a garlicky tanginess to it that goes so well with many foods.

This recipe makes a full dozen eggs, 24 halves. Even if your tray only holds 10 or 12 halves at a time, I make the full 12 eggs worth because I refill the tray when it gets low. A good rule of thumb is to figure on fixing two halves per each person eating dinner, plus a couple of “test” halves…you know, the ones the cook and helper have to eat while making the deviled eggs to test them out. If you have teenage boys in the house, you may have to double the number for them if they like deviled eggs! Lol! Andy can put away up to 6 halves by himself many times, so I always make plenty.

To make sure that all of the ingredients get distributed in the egg yolks completely, I mix all of the ingredients with the mayonnaise first, then mix it into the yolks. If you need a little more moisture yolks after adding all of the ingredients, add a little more mayonnaise.

It helps to use eggs that are not freshly laid. Eggs that are slightly less fresh are so much easier to peel the shells from after they are boiled. Really fresh egg shells will stick to the egg more closely and part of the egg will come off with the shell. They will taste exactly alike, but the fresh eggs can look a mess when peeled. If that happens to you, fix them anyway. Your guests may tease you about how they look but I bet they are all eaten by the end of the meal!

The Sriracha Cookbook provided the inspiration for this recipe, but we modified it slightly as shown in the recipe below. If you have questions about boiling eggs, see the tutorial here. 

  Printer friendly recipe without photos 

Sriracha Deviled Eggs

 sriracha deviled eggs ingredients

Sriracha Deviled Eggs ingredients



Makes 24 halves



large or extra-large eggs, hard boiled and cooled


cup Sriracha sauce or other hot sauce


cup mayonnaise


teaspoon prepared mustard, preferably Dijon mustard


teaspoon Kosher salt


tablespoon freshly-squeezed lime juice


Sliced green or black olives and paprika for garnish if desired




1.    Peel each egg and slice it in half lengthwise. Carefully remove the egg yolk and put it into a medium bowl. Place the egg whites on a tray or plate with the cut side up.


cutting eggs in half for sriracha deviled eggs




2.    Put the hot sauce, mayonnaise, mustard, salt and lime juice into a measuring cup or small bowl with a pouring spout. Mix together well.


mixing sauce for sriracha deviled eggs



3.    Mash up the egg yolks well. Pour the mayonnaise mixture into the mashed yolks and combine together into a smooth paste. Load the yolks mixture into a small zip lock baggie and seal the top. Cut a small portion of one of the bottom corners of the bag off and use it to pipe the yolks back into the yolk depression in the egg white.



egg yolks in bowl before mashing mashing egg yolks for sriracha deviled eggs

pouring mayo into yolks for sriracha deviled eggs mixing mayo into yolks

deviled egg yolks in bag ready to fill eggs filling eggs with yolk mixture for sriracha deviled eggs



4.    Sprinkle paprika over the top of each egg half and add a slice of olive, if desired.


eggs on tray for sriracha deviled eggs 


 sriracha deviled eggs on platter 2



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