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A plate of Spicy Sriracha Deviled Eggs topped with chives and bacon bits, ready to serve.

Spicy Sriracha Deviled Eggs

A little sriracha transformed these deviled eggs into something unexpected but still familiar. This recipe gives the classic appetizer a welcome kick of heat.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 20 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 12 halves

Equipment

  • Saucepan
  • Bowl

Ingredients
  

  • 6 large eggs
  • 60 g mayonnaise
  • 15 ml Sriracha sauce adjust to taste
  • 5 ml lemon juice
  • 2 g salt

Instructions
 

  • Place eggs in a saucepan and cover with water.
  • Bring water to a boil, then cover the pan and remove it from the heat. Let the eggs stand for 10 minutes.
  • Transfer eggs to ice water and cool them completely.
  • Peel the eggs and slice each one in half lengthwise.
  • Remove the yolks and mash them in a bowl until smooth.
  • Mix in the mayonnaise, Sriracha, lemon juice, and salt with the mashed yolks.
  • Spoon or pipe the filling back into the egg white halves.
  • Chill the deviled eggs for at least 20 minutes before you serve them.

Notes

By Grace Williams, Contributor at Recipes by Betty.
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