Garlic Sriracha Deviled Eggs (Print View)
Eggs filled with Sriracha-spiced yolk, garlic, and chives for a creamy, bold bite—ideal for gatherings.
# Components:
→ Eggs
01 - 6 large eggs
→ Filling
02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 1/2 teaspoons Sriracha sauce, plus extra for garnish
05 - 1 small garlic clove, finely minced
06 - 1/2 teaspoon fresh lemon juice
07 - 1/4 teaspoon kosher salt
08 - 1/8 teaspoon ground black pepper
→ Toppings & Garnish
09 - 1 tablespoon chives, finely sliced
10 - Smoked paprika, for dusting (optional)
# Method:
01 - Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from heat, and let stand for 10 to 12 minutes.
02 - Drain eggs and transfer to an ice bath for 5 minutes. Peel eggs and slice in half lengthwise.
03 - Gently remove yolks and transfer to a medium mixing bowl. Set egg whites on a serving platter.
04 - Mash yolks thoroughly with a fork, then add mayonnaise, Dijon mustard, Sriracha, minced garlic, lemon juice, salt, and black pepper. Mix until smooth and creamy.
05 - Spoon or pipe the yolk mixture evenly into each egg white half.
06 - Drizzle filled eggs with extra Sriracha and sprinkle with sliced chives and smoked paprika if desired. Serve chilled.
# Expert Advice:
01 -
- Quick prep for last-minute entertaining
- No special equipment required
- An easy appetizer that vanishes fast
- Perfect balance of creamy tang and subtle heat
- Works for vegetarians and gluten-free diets
02 -
- High in protein
- Only ninety calories per serving
- Party-friendly and fuss-free to portion
- Stays fresh for up to two days chilled
- Garnish options are endless
03 -
- Peeling eggs is always easier with older eggs but adding a splash of vinegar to the boiling water also helps with shell removal.
- Use a fine mesh strainer to press the yolks for super smooth filling. For parties assemble eggs just before guests arrive and garnish at the last moment for best presentation.