Easy Spicy Sriracha Deviled Eggs: Best 15-Minute Appetizer
These bold, creamy deviled eggs swap classic mayo for sriracha and smoked paprika, creating a kick that wakes up your mouth without overwhelming it. Perfect for last-minute guests or weeknight snacks, they come together in under 15 minutes of active time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 servings (6 eggs halved) 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 6 large eggs, hard-boiled and peeled
- 3 tablespoons mayonnaise
- 1 tablespoon sriracha sauce, plus more for drizzling
- 1 teaspoon Dijon mustard
- ½ teaspoon rice vinegar (unseasoned)
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika, plus extra for garnish
- Pinch of salt, or to taste
- Fresh chives, finely chopped for garnish (optional)
- Thinly sliced jalapeño rounds for topping (optional)
Instructions
- Hard-boil the eggs: Place eggs in a single layer in a saucepan, cover with cold water by 1 inch. Bring to a rolling boil over high heat, then turn off heat, cover, and let sit for exactly 10 minutes. Meanwhile, prepare an ice bath with cold water and ice cubes.
- Shock and peel: Transfer eggs to ice bath using a slotted spoon. Let chill for at least 5 minutes. Gently crack eggs all over, roll between palms to loosen shell, and peel starting from the wider end.
- Halve the eggs: Pat eggs dry, slice each lengthwise with a sharp knife, and gently pop out yolks into a small mixing bowl. Arrange white halves on a serving platter, cut side up.
- Make the filling: Mash yolks with a fork until fine crumbs. Add mayonnaise, sriracha, Dijon mustard, rice vinegar, garlic powder, smoked paprika, and salt. Mix until completely smooth. Taste and adjust seasoning if needed.
- Fill the whites: Spoon filling into a piping bag or zip-top bag. If using a zip-top bag, squeeze filling into one corner and snip off ¼ inch from tip. Pipe filling evenly into each egg white half, creating a swirl on top.
- Garnish and serve: Drizzle a tiny bit of sriracha over each egg, sprinkle with smoked paprika and fresh chives, and top with a jalapeño slice if desired. Serve immediately or refrigerate until ready.
Notes
Use eggs at least a week old for easier peeling. The filling can be made a day ahead and tastes even better after resting. For a milder version, reduce sriracha to 1 teaspoon and add extra mayo. For a smoky twist, replace sriracha with adobo sauce from chipotle peppers.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 65
- Sugar: 0.5
- Sodium: 120
- Fat: 4.5
- Saturated Fat: 1.5
- Carbohydrates: 1
- Protein: 5
Keywords: deviled eggs, sriracha deviled eggs, spicy deviled eggs, easy appetizer, 15-minute appetizer, party appetizer, gluten-free appetizer, low-carb appetizer