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Sriracha Deviled Eggs
Hot and smokey, these Sriracha Deviled Eggs are a spicy twist on the party classic.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●sauce pot
- ●bowl
📝 Preparation Steps
1
Place the uncooked eggs in the bottom of a sauce pot so they are laying in a single layer. Add enough cool water to cover the eggs by one inch. Bring the pot up to a boil over high heat without a lid (about ⏱️ 10 minutes). As soon as it reaches a full, rolling boil, turn the heat off and place a lid on top. Let the eggs sit in the hot water bath with the lid in place for ⏱️ 15 minutes.
large eggs ($2.22)6
2
After ⏱️ 15 minutes pour out the hot water and run cool water over top. If you live in an area that has warmish tap water, add ice to the pot to help cool the eggs down. Cooling the eggs down quickly stops the cooking process and prevents the yolks from turning green or greyish-green.
large eggs ($2.22)6
3
After the eggs have cooled significantly (it's okay if they're a tad warm), carefully peel away the shells. Cut each egg in half, then scoop the cooked yolks into a bowl.
large eggs ($2.22)6
4
Add the mayonnaise, Sriracha, garlic powder, smoked paprika, and a pinch of salt to the bowl with the yolks. Mash the ingredients together until it forms a fairly smooth paste. Taste and adjust the salt if needed.
mayonnaise ($0.25)3 Tbspsalt ($0.01)1 pinch
5
Spoon or pipe the Sriracha-yolk paste back into the egg whites where the yolks once sat. Garnish with a drizzle of Sriracha if desired. Serve immediately or refrigerate until ready to serve.
Nutrition Facts
calories
127.82 kcal
fat Content
10.25 g
serving Size
2 Egg Halves
fiber Content
0.18 g
sodium Content
312.35 mg
protein Content
6.47 g
carbohydrate Content
1.85 g
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