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Flavorful Sriracha Deviled Eggs Recipe with Easy Jalapeño Kick

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A bold twist on classic deviled eggs featuring creamy yolks blended with smoky sriracha and fresh jalapeño for a spicy, flavorful snack perfect for any occasion.

Ingredients

Scale
  • 12 large eggs, hard-boiled and peeled
  • ½ cup (120 ml) mayonnaise, preferably creamy like Hellmann’s
  • 2 tablespoons sriracha sauce
  • 1 small fresh jalapeño, finely diced, seeds removed for milder heat
  • 1 tablespoon fresh lime juice
  • 1 teaspoon Dijon mustard
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • Smoked paprika, for garnish (optional)
  • Chopped fresh cilantro or chives, for garnish (optional)

Instructions

  1. Place 12 large eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch (2.5 cm).
  2. Bring to a rolling boil over medium-high heat (about 10 minutes). Once boiling, cover the pan, turn off the heat and let the eggs sit for 12 minutes.
  3. Transfer the eggs immediately to a bowl of ice water to stop cooking and cool for at least 5 minutes.
  4. Gently tap each egg on a hard surface and peel under running water to remove shells easily. Pat dry with a paper towel.
  5. Slice each egg in half lengthwise. Carefully remove yolks and place them in a mixing bowl. Arrange whites on a serving platter.
  6. Mash yolks using a fork or potato masher until crumbly and smooth.
  7. Add mayonnaise, sriracha, Dijon mustard, lime juice, and finely diced jalapeño to the yolks. Mix until creamy and well combined.
  8. Season with salt and freshly cracked black pepper gradually, tasting as you go. Adjust sriracha or lime juice if needed.
  9. Spoon or pipe the yolk mixture back into the egg white halves. For a fancy touch, use a piping bag fitted with a star tip to create pretty swirls.
  10. Lightly dust with smoked paprika and sprinkle chopped cilantro or chives on top for garnish.
  11. Refrigerate for at least 20 minutes before serving to let flavors meld and serve cold.

Notes

Use the boil-then-sit method to avoid green yolks and rubbery whites. Older eggs peel easier. Adjust heat by removing jalapeño seeds or reducing sriracha. If filling is too thick, add a splash of milk or extra lime juice. Fill eggs the same day to avoid soggy whites. Refrigerate for up to 24 hours. Not recommended to freeze.

Nutrition

Keywords: deviled eggs, sriracha, jalapeño, spicy snack, appetizer, party food, easy recipe, creamy, bold flavor

Find it online: https://emmaoven.com/flavorful-sriracha-deviled-eggs-recipe-with-easy-jalape-n-o-kick/