While I haven’t actually had the chance to make sriracha deviled eggs yet, I do have a sneaking suspicion that in a week or two many of us will have a ton of hard boiled eggs on hand with no idea what to do with them.
While I am sort of partial to traditional hard boiled eggs, why not try something a little more fun? Like for instance, Sriracha Deviled Eggs.
After a reader of mine suggested that I make Sriracha deviled eggs, I have been patiently awaiting the hard boiled egg season (aka Easter) ever since then.
I would have to admit that I am a fan of Sriracha and eggs. I think that there is no better Sriracha combo than Egg and Sriracha.
Something about the creamy yolks with the spicy and tangy sauce is heaven on earth for me. So, I was all over trying these Sriracha Deviled Eggs.
It seems that the flavors of my first attempt became too complicated and muddled, so I kept them simple with some mayo, garlic powder, and smoked paprika, and I called it a day.
But guess what?
I love these.
Just make sure you don’t overindulge in them. Just make sure you don’t pop them into your mouth one by one and then the next.
It’s easy to consume too much!
It is important to note that, for those of you who don’t need deviled eggs (they are kind of a party food, aren’t they?).
The best egg salad you’ll ever taste is just mashed up with some sliced green onions and topped with some toasted coconut.
Looking for a plain deviled egg recipe? Check out Apronese’s destroyed eggs in small batches
Deviled Eggs with Sriracha
Taking a spicy twist on one of the most popular party foods, these Sriracha Deviled Eggs are one of the hottest party dishes around.
Prep Time: 15 mins/ Cook Time: 20 mins/ Total Time: 35 mins
Servings: 6 (2 egg halves each)
- 6 large eggs ($1.08)
- 2 Tbsp Sriracha hot sauce ($0.17)
- 3 Tbsp mayonnaise ($0.25)
- 1/8 tsp garlic powder ($0.02)
- 1/4 tsp smoked paprika ($0.03)
- Pinch of salt ($0.01)
- When the uncooked eggs are placed in a sauce pot, place them so they are laid in a single layer on the bottom. Add enough cold water to cover the eggs by one inch. Bring the pot to a boil on high heat without a lid. It will take approximately 10 minutes until it reaches a boiling point. Once it reaches this point, turn off the heat and remove the lid. Allow the eggs to sit in this hot water bath with the lid in place for 15 minutes while the water boils.
- In order to cool the eggs down, add ice to the pot after 15 minutes if you live in an area that has warmish tap water. If you live in a country where the tap water is warm, then you can add ice to the pot. By cooling down the eggs quickly, you can stop the cooking process from occurring and prevent the yolks from turning green and greyish-green.
- Depending on how much time has passed since the eggs have cooled significantly (it’s okay if they are a bit warm at this point), carefully peel away the shells of each egg. Cut the pieces in half, then scoop out the yolks of each half.
- There are several ingredients you can add to the bowl where the yolks are sitting: mayonnaise, Sriracha, garlic powder, smoked paprika, a pinch of salt, and a pinch of pepper. Beat all the ingredients together until the ingredients form a fairly smooth paste. Taste and adjust the salt as necessary.
- As a garnish, drizzle a drizzle of Sriracha from the top of the egg whites and immediately serve. If you choose, you can refrigerate until you are ready to serve it. Spoon or pipe the paste of Sriracha and yolk into the egg whites where the yolks once were.
Unless otherwise stated, the cooking time listed is for large eggs. If you wish to cook eggs of a smaller size, they will require a shorter or longer cooking time depending on their size.
Serving: 2 Egg Halves ・ Calories: 127.82 kcal ・ Carbohydrates: 1.85 g ・ Protein: 6.47 g ・ Fat: 10.25 g ・ Sodium: 312.35 mg ・ Fiber: 0.18 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer .
Sriracha Deviled Eggs: How to Make Them – Step by Step Photos
In the bottom of a sauce pot, put six large eggs.
Pick a sauce pot that is small enough so that the eggs won’t roll around too much (they may crack) but large enough so that they are laying in a single layer in the bottom of the pot as you are cooking them.
When you remove the dinner plates from the oven, add the cooked egg mixture to the sauce pot.
I would recommend adding just enough cool water to cover the eggs by an inch and a half.
If you don’t want to boil the eggs immediately, it is best to do so on high heat without a lid.
If the lid is left off, the water will heat up just a little bit slower, which reduces the possibility that they will crack because of sudden changes in heat.
The whole process should take about ten minutes.
When the pot reaches a full boil, turn off the heat and cover the pan with a lid. For 15 minutes, let the eggs sit in the water bath with the lid on.
Please note: A 15 minute cooking time is ideal for cooking large eggs that were immediately taken from the refrigerator (they started cold).
With a different size egg or starting with room temperature eggs, 15 minutes may not be enough to cook the yolks all the way through without turning them green if you use a different size egg or start with room temperature eggs.
Once the 15 minutes are up, it is imperative that you stop the cooking process as soon as possible to make sure the yolks do not turn green.
For this reason, you want to pour out the hot water and let cool water run over the eggs, as it will stop the yolks from turning green.
The water in your tap water in your area is usually very hot (like here in the south), so you might need to add some ice to cool them down.
After about five minutes in the ice bath, they will probably be okay.
Cut the eggs in half with a sharp knife after carefully peeling them and cutting them in half with a sharp knife.
As soon as you squeeze the yolks into a bowl, add 3 tablespoons of mayonnaise, 2 tablespoons Sriracha, 1/8 teaspoon garlic powder, 1/4 teaspoon smoked paprika, and a pinch of salt (1/8 teaspoon or less).
Make a smooth paste by mashing together the ingredients until they form a paste that is fairly smooth. Taste, and if necessary, adjust the salt to your taste.
For an extra special touch, you can use a pastry bag with a fancy tip in case you want to make these extra special, or spoon the filling back into the eggs.
I would recommend finishing them off with a drizzle of Sriracha if you so desire.
Want to make them into a yummy Egg Salad Sammy?
It’s easy to make deviled eggs by simply putting all the ingredients into a bowl and mashing them together with a fork. Slice up some green onions and add them to the mix as well. You’re done.
The only thing you should do is to make sure that you do not bring it to work as people will probably hate you if you do.
It is because they are jealous of the delicious sandwich you have, of course, and not because they hate the smell of eggs that surround you.
Each dish has its own character and attracts many people for different reasons, tell Apronese why you love this egg dish. Leave your comments below.