Sriracha Deviled Eggs

Kick your classic holiday deviled eggs up a notch with our Sriracha Deviled Eggs! 

Deviled eggs are one of the most popular items to bring to a holiday gathering. Here's a delicious and easy way to make yours stand out from the rest: 

Makes: 2 dozen egg halves

What You'll Need:

12 hard-boiled eggs 
3 tablespoons mayo 
2 tablespoons Sriracha 
3⁄4 teaspoon Dijon mustard 
1 Teaspoon lime juice 
1⁄2 teaspoon salt 
1⁄2 teaspoon fresh ground black pepper

Garnish Options:

Pickled jalapeños
Chopped fresh chives 


To Make:

Split the hard-boiled eggs in half lengthwise. Remove the egg yolks. In a mixing bowl, break up the egg yolks with a fork. Stir in the Sriracha, mayo, Dijon mustard, salt and pepper. Fill a Ziploc bag with the mixture, cut a small slit into one corner of the bag, and squeeze the mixture back into the egg whites. Shake as much paprika as desired over the eggs and top each one with a few chives and/or a pickled jalapeño. Chill in the fridge before serving. 

***If spicy isn’t your thing, just go with our classic version: Replace the Sriracha with mustard and add a 1/3 cup of grated onions to the mix. Top each with a black olive!

You'll find this, plus 80+ more recipes, in the United Plates of Texas cookbook!

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**Ships in January**

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