Sriracha Deviled Eggs Recipe

These Sriracha deviled eggs contain the requisite mustard and mayonnaise for classic deviled egg traditionalists. And bacon drippings and Sriracha for the rest of us. Perfect party food. 

Sriracha Deviled Eggs Recipe

Traditional deviled eggs? Been there, done that. Sriracha deviled eggs? Been there, done that, gonna go back and do it again and again and again. Worry not, these little lovelies contain the requisite mustard and mayonnaise for deviled egg traditionalists. But it’s the smidgen of bacon drippings and Sriracha sauce that are what compel us to saunter past the platter again and again and again to snitch some more.–Renee Schettler Rossi

How To Peel Hard-Cooked Eggs

There are about as many different methods for achieving the perfect hard-cooked egg as there are cooks. But after years of trying various techniques, we have to say, the instructions in the Sriracha deviled eggs recipe below work as well as any we’ve tried. Just follow them precisely and you’ll be fine. And don’t forget, once you’ve got your hard-cooked eggs, you still need to peel them. Here are a few old wives’ tales that we find work really quite reliably when you need the resulting whites to be party perfect:

First, opt for older eggs, which tend to peel more easily.

Second, let the hard-cooked eggs cool completely so that they contract slightly, which in turn makes peeling a breeze.

Third, gently roll the egg on your countertop, exerting just enough pressure with the palm of your hand to thoroughly crack the shell without breaking the egg. Start peeling where you see an air pocket, using the membrane to help remove any bits of broken shell clinging to the egg.

Special Equipment: Piping bag (optional)

Sriracha Deviled Eggs Recipe

  • Quick Glance
  • 25 M
  • 1 H
  • Makes 24


  • 12 large eggs
  • 2 tablespoons (26 grams) white wine vinegar
  • 1/2 cup (115 grams) store-bought or homemade mayonnaise
  • 1 1/2 teaspoons (8 grams) grainy prepared mustard
  • 1 tablespoon (15 grams) store-bought or homemade Sriracha sauce
  • 1 1/2 teaspoons (6 grams) bacon drippings
  • Kosher salt and freshly ground black pepper
  • 2 ounces (56 grams) smoked salmon, cut into small slices (optional)
  • Snipped chives, for garnish (optional)


  • 1. Gently place the eggs in a large pot. Add enough cold water to cover by 1 inch and splash in the vinegar, too. Place the pot over high heat and bring to a boil. Immediately reduce the heat to medium and gently simmer for 10 minutes more. Remove the pot from the heat, place it in the sink, and run cold water over the eggs for 1 to 2 minutes to cool them somewhat. Transfer the eggs to a bowl filled halfway with ice water and forget about them for about 20 minutes, until they’re cooled through.
  • 2. Remove the eggs from the water, peel them (see note above on How To Peel Hard-Cooked Eggs), and then cut them in half lengthwise. Using a regular old spoon, scoop out the yolks and dump them in a medium bowl. You should have perfectly hard-cooked eggs with a firm yolk.
  • 3. To the egg yolks in the bowl stir in the mayonnaise, mustard, Sriracha, and bacon drippings and season to taste with salt and pepper. Whisk the ingredients until smooth. Take a taste and adjust any ingredient as desired. Fill a piping bag or a resealable plastic bag with a corner snipped off with the mixture and pipe it into the egg white halves. (Alternatively, you can simply use a plain old spoon to fill each egg white half. Top each with a small slice of salmon and snipped chives, if using. Serve immediately.
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Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Pat Francis

Dec 15, 2015

These Sriracha deviled eggs were simply great. The filling had a great consistency and just the right amount of “devilish” heat. The Sriracha also lent a saffron color to the yolks, which was complemented beautifully by the strips of smoked salmon on top and the dusting of chives. While the bacon drippings were not especially discernible in the final product, they enhanced the fat contributed by the mayonnaise. If you don’t want to take the time to do all of the prep at once, pre-boiling the eggs and getting them good and cold in the refrigerator earlier in the day or the day before would streamline the production process. Making these for a party (you should!) would be less stressful on the day of the event to start with already boiled eggs, though it certainly works as the recipe is written. I used Duke’s for the mayonnaise. I used both the optional smoked salmon and the chives. These were served on a bed of baby arugula, which was extra pretty, and the bite from the greens paired well with the flavors of the eggs.

Testers Choice
Krista Ramsey

Dec 15, 2015

Deviled eggs are a staple for all the get togethers in my home, so I'm always looking for new variations to try.
This recipe gives a foolproof method for boiling eggs—every single one came out perfectly! I've never had that happen. The deviled egg filling was pretty much by the book with the exception of bacon fat and Sriracha.
The finished eggs tasted great! I personally prefer a little more zing in my deviled egg so I added a couple of dashes Tabasco. I would have loved to try the eggs with the suggested smoked salmon. I think it would have really put them over the top.

Testers Choice
Adrienne Lee

Dec 15, 2015

These Sriracha deviled eggs were a hit. I liked the Sriracha replacing the relish and paprika. Iʻm not sure the salmon added anything for me, but the family liked it. This is actually a fairly standard recipe for deviled eggs with a slight change in the ingredients. If one knows how to make regular deviled eggs, these are a breeze.

  1. Stu B. says:

    Let me add just one extra step to “How to make and peel perfectly hard boiled eggs”.
    After you run the cold water onto the just boiled and hot eggs which you can now handle, pick each one up and strike the blunt end hard against your sink so as to crack the shell, at and around the blunt end. May take a couple strikes against the sink edge. Then drop this egg into the ice water with plenty of ice cubes. Remember, it took 10 minutes for the egg to get hot enough to cook it thru and it will take another 10 minutes in ice water to cool them. You can then take them out one at a time and peel each one starting at the cracked shell. The shell comes off in large pieces and the whites are not damaged. I promise!!!!
    I recommend you make a few extra in case some of the shells open while the eggs are boiling and ruin the appearance of some of the whites. Those yolks are still usable and can be used for filling.

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