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Sriracha Deviled Eggs

Sriracha Deviled Eggs are such a tasty treat. They've changed my views on eggs and now they rank among my favorite quick treats. When I think of Deviled Eggs, I think of an old school appetizer. They used to be a big favorite among American households. That popularity faded, but Deviled Eggs are certainly making a comeback. And partly because they are a trendy appetizer that you would want to bring over to your friends' house!
Prep Time 10 mins
Cook Time 20 mins
Total Time 28 mins


  • Small Food Processor. It is fine if you do not have this. A blender or hand mixer on low speed will serve you loyally
  • Mixing Bowl
  • Serving Plate
  • Saucepan and Lid to make hard-boiled eggs
  • Knife + Teaspoon
  • Cutting Board
  • Piping Bag with tip. Don't stress over this if you do not have one. Actually, you can use a plastic bag and cut tip)


  • 6 Eggs
  • 3 tablespoons Mayonnaise Hellman’s did a great job when I tried this the first time and has been my staple option ever since.
  • 2 tablespoons Sriracha to taste (if you are not into spicy, use 1 TBSP)
  • 1 teaspoon yellow mustard
  • 1/4 teaspoon Worcestershire Sauce
  • 1/8 teaspoon salt adequate in most cases
  • 1/8 teaspoon Black Pepper
  • 1/8 teaspoon sugar
  • Finely Chopped Chives for serving (I did not have these on hand, so I skipped this!) But now you have the heads up, make sure you have them
  • Paprika for serving does the trick for me


  • Hard Boil Your Eggs - I already hard-boiled my eggs, so this step was complete. You can follow my lead or do it your way if you got a lot of time.
  • Tap each egg on the counter to crack the shell all over, then peel under cold running water.
  • Slice the eggs in half lengthwise, remove the yolks with a teaspoon, and place them in the bowl of a mini food processor. Alternatively, use a mixer on low speed.
  • Arrange the whites on a serving platter, gently wiping them clean if necessary.
  • To the yolks, add the mayonnaise, 1 or 2 tablespoons of the sriracha, the mustard, the Worcestershire Sauce, the salt, the black pepper, and the sugar.
  • Process until smooth.
  • Taste and adjust the seasoning, adding more Sriracha if necessary - I LOVE SRIRACHA!
  • Fill a piping bag fitted with an open-star or large plain tip with the yolk mixture. Alternatively, fill a sealable plastic bag with the yolk mixture, and use your hand to push the mixture to one corner of the bag. Use scissors to snip off the tip of the corner. This is messy, and I'm just giving you a forewarning. I made a mess the first time and I would want you to learn through my experience. Simply, you can also spoon the yolk mixture into the egg whites.
  • Pipe the yolk mixture evenly into the egg white halves.
  • Sprinkle with paprika and chives- I told you to have them beforehand. 11. Ready to serve. Enjoy!


Variations and Options

*If you do not have a food processor, you can use a mixing bowl with a hand mixer on low speed
*Where you don't have a piping bag - simply use a plastic bag and cut the tip off.
*I did not serve with chives but I recommend you use. They give your eggs an irresistible look.
*Use more or less Sriracha depending on your taste buds! For me, the more the Sriracha the better.

What We Suggest Pairing it With

  • Ham
  • Steak
  • Biscuits
  • Other Appetizers

Helpful Hints

*I made the eggs ahead of time to cut down on prep time - follow my Perfect Hard Boiled Eggs Recipe to get this right.
*I did not cut my eggs lengthwise so the eggs were not as stable to stand on their own, I won’t make this mistake again!
*Add extra Sriracha for more spice!