Sriracha Deviled Eggs. The classic recipe gets a kick from some spicy sriracha. It is the best way to use up leftover Easter eggs.
This post was originally written in November 2009. When I developed the recipe, I had my baby sister in mind. My baby sister who is now 30 (gasp!). Man, time flies by!
During the last several years, these Sriracha Deviled Eggs have become a real hit around here. I like to make them for every big gathering. And they are gone in a flash.
With Easter approaching, I thought it was time to update the photos AND include a new video because, in my opinion, Sriracha Deviled Eggs this is the best way to use leftover Easter eggs.
Back when I shared my recipe for deviled eggs, I told you that I was a bit of a purest when it came to making them. Well, I thought I was. By that time, I had tried various kinds of deviled eggs but kept insisting that the classic recipe was the best. Now I may have to eat my words, if you will, because these Sriracha Deviled Eggs are quickly becoming a favorite. They have the same creamy filling that we’re all accustomed to but spicy sriracha gives them a wonderful kick.
Did you know I have a little sister? Well I actually have 3 little sisters and a little brother. They would all probably shoot me for calling them little as they are 23, 18, 15, and 12. So no, technically they aren’t little anymore but that is beside the point. When I decided to make these sriracha deviled eggs I had a particular little sister in mind. This little sister loves sriracha sauce. She loves it so much in fact that I distinctly remember a time not too long ago when she would dip her potato chips into it like I would dip mine into ranch. I can’t blame her though, sriracha is really tasty. Not only does this little sister love sriracha, she also loves deviled eggs. Whenever we have family gatherings it is her dish. She always brings it and the two of us usually argue over who gets the last one. So for this recipe I decided to combine two of her favorite things to make something she and hopefully all other sriracha and deviled egg fans are sure to love.
Peel eggs and cut in-half lengthwise.
Scoop all yolks into a bowl and mash with a fork. Add mayonnaise, mustard, sriracha, minced onion and garlic powder. Stir to combine. Season to taste with salt and pepper.
Use a spoon or piping bag to fill each half of an egg with mixture. Squirt a dab of sriracha sauce on top of each egg, sprinkle with green onion and serve.
Now that I am open to experimenting with this classic recipe I can't wait to try other versions. Any suggestions? Enjoy!