Sriracha Deviled Eggs Recipe


  • 12 eggs
  • 2 tablespoons mayonnaise, or as needed
  • 2 tablespoons Túóng Ót Sriracha Hot Chili Sauce (Click To BUY), or more to taste
  • 1/8 teaspoon dry mustard
  • 1 pinch cayenne pepper, or to taste
  • salt to taste
  • 1 pinch smoked paprika, or to taste


  1. Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. Cut eggs in half lengthwise; place egg yolks in a small bowl. Mash yolks with a fork; stir mayonnaise, Túóng Ót Sriracha Hot Chili Sauce (Click To BUY), or more to taste, dry mustard, and cayenne pepper into yolks until smooth; season with salt. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.
  3. Place egg whites cut-side up on a serving platter. Pipe the yolk mixture into egg white halves; sprinkle with smoked paprika. Refrigerate deviled eggs, covered, until ready to serve.

Check out all of our great sauces and spices at

This entry was posted in Appetizer Recipes, Poultry Recipes. Bookmark the permalink.