This post was sponsored by Egg Farmers Of Canada. All thoughts and opinions are my own.
Did you know October 9 is World Egg Day? I’ve partnered with Egg Farmers Of Canada to help celebrate with this Sriracha deviled eggs recipe! World Egg Day has been chosen as a great opportunity to honor all of the people in the Canadian egg industry who work so hard to provide us with fresh, local, high-quality Canadian eggs.
We eat SO MANY eggs in our house! Scrambled, fried, or boiled in the morning for breakfast, raspberry lemon cream cheese muffins or buckwheat banana bread for snacks, and carrot cake with pineapple, or lemon bars with shortbread crust for dessert.
I thought Sriracha deviled eggs would be terrific for a change. Don’t get me wrong, I love eggs in any form, however, I wanted something with a bit more kick. Sriracha and Dijon mustard, plus finely diced Genoa salami and sun dried tomatoes work so well together! I’ve been eating Sriracha deviled eggs for lunch with avocado toast or a small green salad, however, they also make a tasty dinner or snack.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom of the post, to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
- Dijon mustard
- Sun dried tomatoes
- Genoa salami
Bring a pot of water to a boil. Drop the eggs gently into the pot and boil them for 10 minutes. After the 10 minutes is up, carefully remove the cooked eggs from the pot, and place them in a bowl in the sink under cool running water for 2 to 3 minutes.
Once cooled, gently crack the shells of each boiled egg all over and peel away.
When all of the egg shells are removed, slice each egg lengthwise through the middle with a sharp knife. I like to clean my knife blade in between eggs to keep the egg whites free of bits of egg yolk.
With a small spoon, carefully scoop the cooked yolks from each egg and place them into a shallow bowl.
Add the mayonnaise, Sriracha, Dijon mustard, sugar, and salt to the cooked egg yolks.
Mash everything in the bowl together with a fork until smooth. You may want to finish with a rubber spatula to press down on any remaining larger bits of egg yolk, and to scrape down the sides of the bowl.
Finely dice the sun dried tomatoes and salami. The dice must be fine enough to fit through the tip of a piping bag. If you’re not piping the egg yolk mixture, and using a spoon instead, the size doesn’t matter as much.
Set aside a bit of sun dried tomato and salami to use as garnish at the end, about one teaspoon of each. Add the rest to the mashed egg yolks.
Mix well to combine.
Scoop the egg yolk mixture into a piping bag fitted with a large round tip. Pipe the mixture into the empty hole of each egg white.
Garnish the tops of the Sriracha deviled eggs with the reserved diced sun dried tomatoes and salami. Top with any greenery you like for a finishing touch. Sprouts are pretty but chopped fresh parsley or chives would be nice too. Serve immediately, or cover with plastic wrap and refrigerate for later.
Notes & Tips
- This Sriracha deviled eggs recipe doubles and triples well.
- Consider cooking an extra egg or two in case of cracking while boiling.
- Use a small spoon and be careful when removing the cooked egg yolks as the egg whites are delicate and can crack if handled roughly (another good reason to cook an extra egg or two).
- The amount of Sriracha is a suggestion. I find it has a nice heat level, not too hot but apparent. Feel free to adjust the amount to your preference.
- To make the Sriracha deviled eggs filling look prettier, omit the sun dried tomatoes and salami from the yolk mixture. Pipe the smooth egg yolk mixture into the egg whites using a large star tip, and use the sun dried tomatoes and salami as garnish only.
- If you can’t serve the eggs immediately, place them in a shallow dish, cover them tightly with plastic wrap, and refrigerate. Sriracha deviled eggs will keep, covered in the fridge, for up to two days.
- Chopped prosciutto would make a good substitution for salami.
- Make Sriracha deviled eggs vegetarian by omitting the salami. You could also add something salty like capers or olives for extra zing!
More Terrific Recipes Using Eggs
Did you make these Sriracha deviled eggs? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!
Sriracha Deviled Eggs
- medium pot
- sharp knife
- small spoon
- measuring spoons
- piping bag fitted with large round tip optional
- 4 large eggs
- 1 tablespoon mayonnaise
- 1 tablespoon Sriracha
- ½ teaspoon Dijon mustard
- ¼ teaspoon sugar
- ⅛ teaspoon salt
- 1 tablespoon sun dried tomatoes, plus extra for garnish
- 1 tablespoon Genoa salami, plus extra for garnish
- Fit a piping bag with a large round tip and set aside (optional)
- Bring a medium-sized pot of water to a boil. Lower the eggs gently into the pot and boil them for 10 minutes. At the end of the 10 minutes, carefully remove the cooked eggs from the pot, and place them in a bowl in the sink. Run cool water over the eggs for 1 to 2 minutes, or until cool enough to handle.
- Once cooled, gently crack the outside of each egg and peel away the shells. When all of the egg shells are removed, slice each egg lengthwise, from top to bottom, through the middle with a sharp knife.
- With a small spoon, carefully scoop the cooked yolks from each egg and place them in a shallow bowl. Add the mayonnaise, Sriracha, Dijon mustard, sugar, and salt to the cooked egg yolks. Mash everything together with a fork until smooth.
- Finely dice the sun dried tomatoes and Genoa salami. The dice must be small enough to fit through the tip of a piping bag. If you are not piping the egg yolk mixture, and using a spoon instead, the size doesn't matter as much. Add both to the mashed egg yolks and mix with a fork until well combined.
- Scoop the egg yolk mixture into the prepared piping bag if using. Pipe (or spoon) the mixture into the empty cavity of each egg half.
- Garnish the tops of the deviled eggs with more diced sun dried tomatoes and salami (optional). Serve immediately or cover with plastic wrap and refrigerate for later.