Sriracha Deviled Eggs
Egg Farmers Of Canada sponsored this post, however, all thoughts and opinions are my own.
We go through so many eggs in my house! I make scrambled, fried, or boiled eggs every morning for breakfast, bake them into lemon raspberry muffins or buckwheat banana bread for snacks, or in carrot cake with pineapple or lemon bars for dessert. Whew!
Though I love eggs in pretty much any form, I wanted something with a bit more of a kick. I made a batch of classic deviled eggs then added bold spicy Sriracha, chopped Genoa salami, and oil-packed sun-dried tomatoes. It worked out so well! Sriracha deviled eggs are great for breakfast with avocado toast, for lunch with a side of green salad, or as a tasty mid-afternoon snack.
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💞 Why You’ll Love This Recipe
✔️ Sriracha sauce adds a unique kick to traditional deviled eggs.
✔️ This simple recipe can be made in 30 minutes or less.
✔️ The recipe is perfect for a party, picnic, or casual get-together, and can be easily adjusted to feed a crowd.
📋 Ingredients For Sriracha Deviled Eggs
Ingredient Notes
- Sriracha—This popular Asian hot sauce adds a spicy, tangy kick to the deviled eggs.
- Dijon mustard—Adds a touch of tanginess and depth to the filling.
- Genoa Salami—Diced fine, the salami adds texture and saltiness.
- Sun-Dried Tomatoes—These add a savory umami note, plus color to the eggs.
It’s important to note when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options if you are looking to change the original recipe.
Ingredient Substitutions
- Sriracha—If you don’t have Sriracha sauce, you can substitute it with any other hot sauce you like, chili flakes, or a combination of both.
- Dijon mustard—Prepared yellow mustard or whole-grain mustard can be used in place of Dijon.
- Genoa Salami—Chopped prosciutto or cooked crumbled bacon are great substitutes for salami.
- Sun-Dried Tomatoes—A good substitute for sun-dried tomatoes is roasted red peppers. You can make them at home, or buy them in a jar at the grocery store.
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.
👩🍳 How To Make Sriracha Deviled Eggs
STEP 1—Boil and peel the eggs.
STEP 2—Slice each cooked egg in half from top to bottom.
STEP 3—Gently scoop the yolk out of each egg.
STEP 4—Add the yolks to a bowl with the mayonnaise, Sriracha, Dijon mustard, sugar, and salt.
STEP 5—Mash together with a fork until smooth.
STEP 6—Set aside some of the salami and sun-dried tomatoes to use as a garnish at the end. Add the rest to the mashed egg yolks and stir well to combine.
STEP 7—Pipe or spoon the egg yolk filling into the cavity of each egg.
STEP 8—Garnish and serve the Sriracha deviled eggs immediately or refrigerate for later.
🗣 Expert Tips
1. For a professional presentation, use a large star tip instead of a round tip. You just have to make sure that the ingredients are diced fine enough to pass through.
2. Experiment with flavor combinations by adding ingredients such as garlic powder, onion powder, curry powder, or even a touch of truffle oil.
3. To make ahead, boil and peel the eggs and make the yolk mixture the day before. Assemble just before serving.
📝 Recipe Notes
- This recipe doubles and triples well.
- Consider cooking an extra egg or two in case of cracking while boiling.
- Be careful when removing the cooked egg yolks as the whites are delicate and can crack if handled roughly (another good reason to cook an extra egg or two).
- Feel free to adjust the amount of Sriracha in the recipe.
- Store Sriracha deviled eggs in an airtight container in the refrigerator for up to 2 days. Place a slightly damp paper towel over the eggs before sealing the container to prevent them from drying out.
🙋♀️ Recipe FAQ
The trick for perfect devilled eggs is to ensure that the eggs are cooked just right and are easy to peel. To achieve this, you can add a teaspoon of baking soda or vinegar to the boiling water which helps to soften the eggshells and prevent the shells from sticking. For a creamier yolk, consider lowering the boiling time and then immediately submerge the eggs in cold water to stop the cooking process.
The term deviled refers to the spicy or zesty flavors that are often incorporated into the yolk mixture such as mustard, hot sauce, or spices like paprika or cayenne pepper.
If you prefer not to use mayonnaise in your deviled eggs, you can try Greek yogurt, sour cream, mashed avocado, or hummus for a similar creamy texture.
💃 More Appetizer Recipes
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!
Printable Recipe Card
Sriracha Deviled Eggs
Special Equipment
- Medium pot
- Bowl
- Sharp knife
- Small spoon
- Measuring spoons
- Fork
- Piping bag fitted with large round tip optional
Ingredients
- 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
Instructions
- 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 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 and refrigerate for later.
Recipe Notes
- This recipe doubles and triples well.
- Consider cooking an extra egg or two in case of cracking while boiling.
- Be careful when removing the cooked egg yolks as the whites are delicate and can crack if handled roughly (another good reason to cook an extra egg or two).
- Feel free to adjust the amount of Sriracha in the recipe.
- Store Sriracha deviled eggs in an airtight container in the refrigerator for up to 2 days. Place a slightly damp paper towel over the eggs before sealing the container to prevent them from drying out.
