I have this sneaking suspicion that a week from now a lot of people will have a ton of hard boiled eggs on their hands and no idea what to do with them. While I do love a good old fashioned hard boiled egg, why not do something a little more fun? Like, say, Sriracha Deviled Eggs!
A reader recently suggested that I try making Sriracha deviled Eggs and I’ve been patiently waiting for “hard boiled egg season” (aka Easter) ever since. Egg and Sriracha might be my absolute favorite Sriracha pairing. Something about those creamy yolks with the spicy and tangy sauce is just heaven. So, I was all about trying Sriracha Deviled Eggs. My first attempt got complicated and flavors got muddled, so in the end I kept them simple with a little mayo, garlic powder, and smoked paprika, and called it a day. And guess what? They’re to die for. Just be careful. It’s easy to pop these into your mouth one after another and another and another… Oops!
And for those of you who don’t have a need for deviled eggs (they’re kind of a party food, aren’t they?) I’ve added a bonus Sriracha Egg Salad version at the end of the post. Just mash these devils up and add some sliced green onions for one of the best egg salads you’ve ever tasted!
Sriracha Deviled Eggs
Hot and smokey, these Sriracha Deviled Eggs are a spicy twist on the party classic.
- 6 large eggs $1.08
- 3 Tbsp mayonnaise $0.25
- 2 Tbsp Sriracha hot sauce $0.17
- 1/8 tsp garlic powder $0.02
- 1/4 tsp smoked paprika $0.03
- Pinch of salt $0.01
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.
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.
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.
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.
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.
The cooking time listed is for large sized eggs. Any other size will require a shorter or longer cooking time depending on their size.
Sriracha Deviled Eggs
Step by Step Photos
Start by placing six large eggs in the bottom of a sauce pot. Pick a pot that is small enough so that the eggs won’t be rolling around too much (they may crack), but large enough so that they are laying in a single layer in the bottom of the pot.
Add enough cool water to cover the eggs by one inch.
Bring the pot to a boil over high heat without a lid. Leaving the lid off allows the water to heat up just a bit slower, lowering the possibility of the eggs cracking from a sudden heat change. It should take about ten minutes.
Once the pot reaches a full rolling boil, turn the heat off and place a lid on top. Let the eggs sit in the water bath with the lid in place for 15 minutes. Please note: The 15 minute time is just right for cooking LARGE sized eggs that were taken immediately out of the refrigerator (they started cold). If you are using a different size egg or starting with room temperature eggs, 15 minutes may not be “just right” for cooking the yolks all the way through without turning them green.
After the 15 minutes is up, you want to stop the cooking process immediately to prevent the yolks from turning green. To do this, pour out the hot water and let cool water run over the eggs. If you live in an area where the tap water is usually very warm (like here in the south), you may need to add some ice to cool them down. After 5 minutes or so in the ice bath, they’re probably good to go.
Carefully peel the eggs and then cut them in half with a sharp knife.
Squeeze the yolks into a bowl and add 3 Tbsp mayonnaise, 2 Tbsp Sriracha, 1/8 tsp garlic powder, 1/4 tsp smoked paprika, and a pinch of salt (1/8 tsp or less).
Mash these ingredients together until they form a fairly smooth paste. Taste and adjust the salt if needed.
Spoon the filling back into the eggs, or use a pastry bag with a fancy tip if you want to be extra special.
Finish them off with a drizzle of Sriracha, if desired.
Want to make them into a yummy Egg Salad Sammy?
Put all the deviled eggs in a bowl and mash them up with a fork. Slice up a green onion or two and then stir them into the mix. Ta-da!
Just don’t bring it to work because people will probably hate you for it.
Hate you because they’re totally jealous of your delicious sandwich, of course. Not because of the egg smell.