Name: Sriracha Spicy Deviled Eggs
Prep time: 15 min
Total time: 15 min
Yield: 24 pieces
Cuisine: American

From the Cook

1/5

Warning0 allergens identified

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Slice eggs in half lengthwise.

Remove yolks and transfer to the bowl of a food processor.

Add mayonnaise, sweet chili sauce, garlic powder, Sriracha and House Seasoning Blend.

Blend until creamy and smooth.

Transfer to a piping bag and fill egg white halves with filling.

Top with garnish of choice.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Ice Bath Egg Perfection 🧊
Immediately transfer boiled eggs to an ice bath for at least 5 minutes to stop the cooking process and ensure a bright yellow yolk with no gray-green ring, making them easier to peel cleanly.
Balance Sriracha with Sweet Chili 🌶️
Mix sriracha and sweet chili sauce in a 1:1 ratio to create depth of flavor—the sweetness mellows the heat and prevents the filling from becoming one-dimensional or overwhelmingly spicy.
Chill Your Filling Mixture ❄️
Refrigerate the egg yolk mixture for at least 30 minutes before piping into the whites; this firms it up for cleaner piping and allows flavors to meld together for a more cohesive taste.
Dry Egg White Halves Thoroughly 🥚
Pat the inside of each egg white with paper towels after halving to remove excess moisture, which prevents the filling from sliding around and creates a better surface for the creamy mixture to set.
Layer Garnishes for Visual Impact ✨
Top each deviled egg with a tiny drizzle of sriracha, a sprinkle of fresh chives, and a light dusting of garlic powder just before serving to maximize flavor complexity and create an elegant presentation.