Sriracha Deviled Eggs

Put some spicy heat in your deviled eggs with a boost of flavor from Sriracha sauce!
Dish type


  • 6 large eggs
  • 2 1/2 tablespoons mayonnaise
  • 2 teaspoons Sriracha Chili paste
  • salt and pepper to taste
  • 1 Serrano pepper, sliced for garnish


  1. Place the eggs in a saucepan and fill with enough cool water to cover the eggs by an inch or two. Place the pan over high heat. Once the water reaches a boil, remove the pan from heat, cover and let stand for 10 minutes.
  2. Tap the eggs gently against the counter to crack the shell in a few places, then submerge in ice water for at least 1 minute. Peel the eggs. This lets water get between the egg and the shell!
  3. Slice the eggs in half-length wise. Gently remove the yolks from the egg whites, and mash the yolks in a bowl with a fork until finely smooth.
  4. Measure 2 tablespoons of mayonnaise and the Sriracha into the bowl with the yolks. Mix and mash the filling until smooth.
  5. Season to taste with salt and pepper
  6. Use a spatula to scoop all the filling into a plastic bag or piping bag. Pipe the filling into the cup of each eggs. Not too much Now!
  7. Garnish each egg with a Serrano slice!