Most of us love a good deviled egg, but these simple sriracha deviled eggs are guaranteed to be a hit at your next gathering!
These deliciously spicy sriracha deviled eggs are infused with sriracha sauce and topped with a zesty seasoning. They are a dream come true for spice lovers! Add to that a delicious dose of crunchy bacon, dill pickle relish, and creamy mayonnaise, and you’ll have the whole group begging for the recipe. I’ve made them several times for game day events and Easter brunches, and it’s always a hit! Give these delectable morsels a try. You’ll be glad you did.
Mild option: For milder deviled eggs, use half of the amount of sriracha sauce in the filling and substitute the seasoning blend for regular or smoked paprika.
Ingredients
- Large eggs
- Real mayonnaise
- Sriracha Sauce (sub with chili crisp or Sambal Olek)
- Cooked bacon (about 5 strips)
- Dill pickle relish
- Garlic powder
- Salt to taste (start with a pinch)
- Sriracha seasoning blend (for garnish), sub with paprika for mild
How to Make Spicy Sriracha Deviled Eggs
- Cook the eggs: Fill a large pot with enough water to cover the eggs by 1 inch. Boil the eggs for 12-13 minutes. Remove the pot from the heat, cover, and let the eggs sit for 10 minutes.
- Bacon bits: Cook 5 strips of bacon until browned and crispy. Set aside to cool for 10 minutes, and then finely chop them. If you have more than 1/4 cup, reserve the remaining to use as a garnish.
- Prep the cooked eggs: Peel the boiled eggs and slice them in half lengthwise. Separate the cooked yolks from the whites, and place the yolks in a separate bowl.
- Make the filling: Mash the yolks with a fork and stir in mayonnaise, sriracha sauce, bacon, dill pickle relish, garlic powder, and a pinch of salt.
- Fill the eggs: Transfer the deviled egg filling to a piping bag or spoon your desired amount into the egg white halves.
- Finishing touches: Garnish with sriracha powder (or cayenne pepper or paprika) and leftover bacon crumbles.
- Chill and serve: Cover the eggs with plastic wrap, and refrigerate them for 2-3 hours before serving..
Serving Sriracha Deviled Eggs
Fill a large glass (Pyrex) baking dish with ice and place the tray of deviled eggs on top. Drain away water and replenish the ice as needed. When serving outside, place the eggs in an airtight plastic container and set it on ice. Remove the lid to serve, and place it back on to keep bugs and debris from getting in.
Storing Leftovers
Store leftover sriracha deviled eggs in an airtight container in the refrigerator for up to 3 days when stored below 40 degrees F. You can make these eggs up to 24 hours in advance, but leave off the garnish until ready to serve.
More Recipes to Enjoy!
- Easy Feta Dip with Pomegranate
- Welsh Rarebit (Easy)
- Crispy Zucchini Fritters
- Chocolate Buttercream Frosting
Spicy Sriracha Deviled Eggs
Ingredients
- 12 large eggs
- 5 tablespoons mayonnaise
- 1 1/2-2 tablespoons Sriracha Sauce sub with chili crisp or Sambal Olek
- 1/4 cup finely chopped cooked bacon, plus more for garnish (about 5 strips)
- 2 tablespoons dill pickle relish
- 1/4 teaspoon garlic powder (use more if preferred)
- Salt to taste start with a pinch
- Sriracha seasoning blend for garnish, sub with paprika for mild
Instructions
- Fill a large pot with enough water to cover the eggs by 1 inch. Boil the eggs for 12-13 minutes. Remove the pot from the heat, cover, and let the eggs sit for 10 minutes.
- Cook 5 strips of bacon until browned and crispy. Set aside to cool for 10 minutes, and then finely chop them. If you have more than 1/4 cup, reserve the remaining to use as a garnish.
- Peel the boiled eggs and slice them in half lengthwise. Separate the cooked yolks from the whites, and place the yolks in a separate bowl.
- Mash the yolks with a fork and stir in mayonnaise, sriracha sauce, bacon, dill pickle relish, garlic powder, and a pinch of salt.
- Transfer the deviled egg filling to a piping bag or spoon your desired amount into the egg white halves.
- Garnish with sriracha powder (or cayenne pepper or paprika) and leftover bacon crumbles.
- Cover the eggs with plastic wrap, and refrigerate them for 2-3 hours before serving.
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