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Addicting Sriracha Deviled Eggs

5.0 from 3 votes

This is my go-to deviled egg recipe! It is super easy and (most importantly) super delicious! I love the subtle sweet spice from the sriracha and the tang from the pickles.

Anytime I make these Sriracha Deviled Eggs for an event I have to make a dozen (instead of the standard six) because my family cannot resist them–we would eat them all before the event!

Ingredients for Sriracha Deviled Eggs

  • 12 eggs
  • 3 tbsp mayonnaise
  • 2 tbsp mustard
  • 2 tsp Sriracha
  • 2 tbsp dill relish
  • 1 tsp dill
  • 1 tsp paprika

How to Make Sriracha Deviled Eggs

Boil the dozen eggs and allow them to cool. My protocol to boil eggs is to place the eggs in a saucepan and completely cover with water. Bring the water to a boil. Once the water is at a rolling boil, turn off the heat. Allow the eggs to sit in the water for an additional 15 minutes. Rinse the eggs with cold water and then allow to sit in the cold water until they no longer feel warm. My home is over 4,500 feet above sea level, so you may need to adjust the cook time based on where you live!

Peel the eggs and slice in half (lengthwise). Remove the yolks and place into a medium bowl. Save the whites on a dish.

Add the mayo, mustard, sriracha, pickle juice and relish to the bowl of yolks and mix together until smooth. An electric hand mixer is great for this step because it makes the mixture extremely smooth.

Distribute the yolk mixture evenly between the 24 egg white “cups”. A simple way to do this is to pour the mixture into a zip-loc bag and cut one of the corners away so the mixture can be piped into the egg white halves.

Dust with paprika and dill.

For the best flavor development, allow the eggs to chill in the fridge 30-60 minutes prior to serving.

More Easy Recipes

Addicting Sriracha Deviled Eggs

Addicting Sriracha Deviled Eggs

Recipe by Hailee
5.0 from 3 votes

This sriracha deviled eggs recipe super easy and super addicting! I love the subtle sweet spice from the sriracha and the tang from the pickles.

Course: AppetizersCuisine: Thai
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

120

kcal
Total time

35

minutes

Ingredients

  • 12 whole 12 eggs

  • 3 tbsp 3 mayonnaise

  • 2 tbsp 2 mustard

  • 2 tsp 2 Sriracha

  • 2 tbsp 2 dill relish

  • 1 tsp 1 dill

  • 1 tsp 1 paprika

Directions

  • Boil the dozen eggs and allow them to cool.
  • Peel the eggs and slice in half. Remove the yolks and place into a medium bowl. Save the whites on a dish.
  • Add the mayo, mustard, sriracha, pickle juice and relish to the bowl of yolks and mix together until smooth.
  • Distribute the yolk mixture evenly between the 24 egg white “cups”.
  • Dust with dill and paprika.
  • For the best flavor development, allow the eggs to chill in the fridge 30-60 minutes prior to serving.

Nutrition Facts

  • Serving Size: 1g
  • Total number of serves: 12
  • Calories: 120kcal
  • Fat: 10g
  • Saturated Fat: 2g
  • Trans Fat: 0g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 3g
  • Cholesterol: 160mg
  • Sodium: 200mg
  • Potassium: 70mg
  • Carbohydrates: 1g
  • Fiber: 0g
  • Sugar: 1g
  • Protein: 6g
  • Vitamin A: 300IU
  • Vitamin C: 0mg
  • Calcium: 20mg
  • Iron: 1mg

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We are happy to share our collection of “Old Fashioned Cravings” with you! This is our collection of family recipes that we have to collected, modified and created over the years. Our favorite meals are comfort foods tweaked to be a little bit healthier! We hope you enjoy the content and we would love to hear your favorites and suggestions!

5.0 from 3 votes