Eggs and hot sauce are a power pairing, and that holds true for deviled eggs too. Whipping in Sriracha with a little lime juice brings this typically mild dish to fiery life. Top them with scallions, or for some extra heat, pull out that paprika or cayenne pepper powder and sprinkle away! These fiery Sriracha deviled eggs are pure fun to eat.
Of course, that cayenne or paprika are optional. And feel free to adjust the Sriracha to a level you prefer. This recipe certainly works with less. And sprinkling with cayenne is a better way to increase the heat if you want to have better control of the spiciness.
See them being made:
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Fiery Sriracha Deviled Eggs
Ingredients
- 6 eggs
- 1 tablespoon Sriracha sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lime juice
- 1/2 cup mayonnaise
- Dash salt and pepper to taste
- Scallions as optional garnish, chopped
- Cayenne pepper powder optional, as garnish (or paprika for milder heat)
Instructions
- Place 4 cups of water in a saucepot and bring to a boil.
- Add the eggs to the boiling water and boil for 15 minutes.
- Remove the eggs from the boiling water and place them immediately in a bowl of iced water. Let the eggs sit for 5 minutes.
- Remove the eggs from the iced water, peel, and cut the eggs in half lengthwise. Remove the yolks and place them in a food processor.
- Add the Sriracha, Dijon mustard, lime juice, and mayonnaise to the food processor and pulse blend until the yolk filling is smooth.
- Spoon the yolk filling into the halved eggs and (optional) sprinkle with scallions, paprika, or cayenne pepper powder.
- Serve immediately, or, for best flavor, chill the deviled eggs covered in a refrigerator for 1 hour prior to serving.
Nutrition
Calories: 191kcalCarbohydrates: 1gProtein: 6gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 172mgSodium: 247mgPotassium: 70mgFiber: 0.05gSugar: 0.3gVitamin A: 254IUVitamin C: 2mgCalcium: 27mgIron: 1mg
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