Deviled eggs have been showing up at potlucks and parties for decades, but they don’t have to be boring.
A touch of sriracha transforms the classic appetizer into something that actually gets people excited.
The creamy yolk filling has just enough heat to wake up your taste buds without overwhelming them, and the sesame seeds add a subtle crunch that makes each bite more interesting.
Why You’ll Love This Recipe
The prep work is minimal—mostly just boiling eggs and mixing a few ingredients. You probably have most of what you need in your fridge already.
The heat level is approachable for most people. It’s got a kick, but it won’t send anyone running for milk.
They look more impressive than the effort required. That drizzle of sriracha on top makes them look like you spent way more time than you actually did.
The flavor combination works. Creamy, tangy, spicy, and slightly nutty from the sesame seeds—it all comes together in a way that makes sense.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1½ tablespoons sriracha, plus more for drizzling
- ½ teaspoon rice vinegar
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon toasted sesame seeds
- Chopped fresh chives for garnish (optional)
Instructions
Place the eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a boil over high heat, then immediately remove from heat and cover. Let sit for 12 minutes.
Transfer the eggs to a bowl of ice water and let them cool completely, about 10 minutes. This makes them easier to peel and stops them from developing that greenish ring around the yolk.
Peel the eggs and slice them in half lengthwise. Carefully scoop out the yolks into a medium bowl.
Add the mayonnaise, sriracha, rice vinegar, salt, and pepper to the yolks. Mash everything together with a fork until smooth and creamy. If you want it extra smooth, you can use a hand mixer or push it through a fine-mesh sieve.
Spoon or pipe the yolk mixture back into the egg white halves. If you’re piping, a plastic bag with the corner snipped off works just fine if you don’t have a piping bag.
Drizzle a small amount of sriracha over the top of each egg. You can use a spoon or a squeeze bottle for more control.
Sprinkle the sesame seeds over the eggs, then add chives if you’re using them.
Refrigerate for at least 30 minutes before serving to let the flavors come together. These are best served within 24 hours.
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Sriracha Deviled Eggs
Classic deviled eggs get a spicy upgrade with sriracha-spiked filling, a drizzle of hot sauce, and a sprinkle of toasted sesame seeds.
- Total Time: 27 minutes
- Yield: 12 deviled egg halves (serves 4-6) 1x
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1½ tablespoons sriracha, plus more for drizzling
- ½ teaspoon rice vinegar
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon toasted sesame seeds
- Chopped fresh chives for garnish (optional)
Instructions
- Place the eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a boil over high heat, then immediately remove from heat and cover. Let sit for 12 minutes.
- Transfer the eggs to a bowl of ice water and let them cool completely, about 10 minutes. This makes them easier to peel and stops them from developing that greenish ring around the yolk.
- Peel the eggs and slice them in half lengthwise. Carefully scoop out the yolks into a medium bowl.
- Add the mayonnaise, sriracha, rice vinegar, salt, and pepper to the yolks. Mash everything together with a fork until smooth and creamy. If you want it extra smooth, you can use a hand mixer or push it through a fine-mesh sieve.
- Spoon or pipe the yolk mixture back into the egg white halves. If you’re piping, a plastic bag with the corner snipped off works just fine if you don’t have a piping bag.
- Drizzle a small amount of sriracha over the top of each egg. You can use a spoon or a squeeze bottle for more control.
- Sprinkle the sesame seeds over the eggs, then add chives if you’re using them.
- Refrigerate for at least 30 minutes before serving to let the flavors come together. These are best served within 24 hours.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
