Siracha Deviled Eggs


Lately I have been in love with siracha. It has a vinegar flavor coupled with some heat. It is best used in small amounts. I love to drizzle it over eggs, create basting sauces for meatballs or fish, or even squirt some on a piece of provolone cheese for a quick snack!


Siracha brings lots of flavor to the table. I especially love it in deviled eggs. My dad doesn’t care for mustard so I always omit when I make the traditional version. One day I decided to be adventurous and replace mustard with siracha to see if it would bring any additional flavor to the party. Guess what? It was amazing. The hot sauce even created an orange hue.


To make my deviled eggs even fancier I prefer to use a piping bag and piping tip to fill the egg whites. A star tip offers up grooves giving the finished product even more flair. Finally, to finish off the eggs I slice green onion or scallions (same thing) on the bias for a garnish. The green balances out the orange filling and provides another level of beauty for the eye.

Siracha Deviled Eggs



6 large eggs

3 tablespoons mayonnaise

1 tablespoon Siracha hot sauce

1/8 teaspoon salt

1/8 teaspoon white pepper

green onion, optional


  1. Place the eggs in a medium-sized saucepan. Fill the pan with enough cold water to cover the eggs completely by 1 inch. Set the pot over medium-high heat and bring to a boil. Once the water boils, turn off the heat and cover with a lid. Let sit for 15 minutes. Drain and allow to cool before peeling.

  2. Slice the eggs in half and remove the yolk. In a medium bowl mash the egg yolk together with the mayonnaise, Siracha, salt, and pepper.

  3. Using a piping bag fitted with a star tip, pipe the mixture into the crevices of the egg whites. Top with sliced green onion.