Creamy, tangy, and just spicy enough, these Sriracha deviled eggs are an easy 30-minute appetizer with Dijon mustard and smoky paprika. Perfect for holidays, parties, or making ahead.
Want to save this recipe?
Enter your email below and get it sent straight to your inbox. Plus, I'll send you easy and delicious recipes every week!
These spicy deviled eggs have a creamy, tangy filling with just the right amount of heat from Sriracha. In my version, I use Dijon mustard to balance the richness of the mayonnaise, 2 teaspoons of Sriracha for a noticeable but not overpowering kick, and smoked paprika for subtle smoky flavor.
Ready in about 30 minutes, they're an easy make-ahead appetizer for Easter, holidays, or parties alongside my spicy hummus recipe or spicy artichoke dip.
Jump to:
🥚 Ingredient Notes
- Sriracha - This Thai hot sauce adds noticeable spicy flavor with a hint of sweetness, like in my Sriracha aioli. Add more to make it spicier, but more Sriracha will loosen the filling.
- Dijon mustard - Adds acidity and sharpness that balances out the richness of the egg yolks and mayonnaise.
- Smoked paprika - Provides subtle smoky flavor and reinforces the heat without making the eggs substantially hotter.
- Scallions (optional)- Adds crunch and a mild bite.
🔪 How to Make Spicy Deviled Eggs
*See recipe card for printable instructions.
Cook the eggs: Hard-boil the eggs, then immediately transfer them to an ice bath.
Make the filling: Once the eggs have cooled completely, peel and slice them in half lengthwise. Remove the yolks and mash them until fine.
Season: Add in mayonnaise, mustard, Sriracha, smoked paprika, salt, and pepper, and stir to combine well. Taste filling and season as necessary.
Fill: Using a spoon or pastry bag, add about 1 teaspoon of filling into each hollowed-out egg white. Garnish with smoked paprika and scallions (if using). Serve immediately, or cover and refrigerate until ready to serve, up to 3 days.
👩🏼🍳 Tips For The Best Spicy Deviled Eggs
- Mash the yolks before adding the wet ingredients. It's easier to remove lumps while they're dry and gives you a smoother filling.
- Use an ice bath. It stops the eggs from continuing to cook and helps with peeling.
- For an extra-smooth filling, mash very thoroughly with a fork or press the yolks through a fine-mesh sieve before mixing.
- Adjust the heat without making the filling runny. Add extra Sriracha in small amounts; if you want significantly more heat, use a pinch of cayenne instead of adding a lot more liquid.
Make Ahead & Storage
- Make ahead: Assemble the eggs, place in an airtight container, and store in the refrigerator for up to 24 hours before serving. Add the garnish shortly before serving.
- Prep-ahead: Eggs can be hard-boiled up to 3 days in advance and stored in the fridge until ready to use.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
🍽 More Appetizer Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, TikTok, and Facebook.
Subscribe to my email newsletter to get a FREE e-book of 15 Healthy Weeknight Recipes, and get new recipes delivered to your inbox every week!
Spicy Deviled Eggs Recipe
Ingredients
- 6 large eggs, room temperature
- 3 Tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 teaspoons Sriracha
- ⅛ teaspoon smoked paprika, plus more for garnish
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 scallions, thinly sliced (optional garnish)
Instructions
- Place eggs in a large saucepan and cover them with cool water by 1 inch. Slowly bring the water to a boil over medium (not high) heat. When the water has reached a boil, cover and remove from heat. Let sit for 12 minutes.
- While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and 2 cups of water.
- Transfer the cooked eggs to the ice bath, and let them sit for 10-15 minutes.
- Once the eggs have cooled completely, peel and slice them in half lengthwise.
- Using a teaspoon, gently scoop the yolks into a small bowl and place the egg whites on a serving platter.
- Using a fork, mash the yolks until a paste-like consistency forms. Add in mayonnaise, mustard, Sriracha, smoked paprika, salt, and pepper, and stir to combine well. Taste filling and season as necessary.
- Using a spoon or pastry bag, add about 1 teaspoon of filling into each hollowed-out egg white. Garnish with smoked paprika and scallions (if using). Serve immediately, or cover and refrigerate until ready to serve, up to 3 days.
Notes
-
- How to store deviled eggs: Leftover deviled eggs can be placed in an airtight container and stored in the fridge for up to 3 days.
Barb Haner says
Will definitely try these! I love deviled eggs!!
Micah says
I love the subtle spiciness that Sriracha added. They weren't too spicy at all, but just spicy enough. I made a batch to keep in the fridge for snacking throughout the week!
MaryAnne says
I'm glad you found the spice level to be what you were looking for, Micah. Enjoy your snacking! 😍