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Fiery Sriracha Deviled Eggs

Fiery Sriracha Deviled Eggs

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 6 eggs
  • 1 tablespoon Sriracha sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lime juice
  • 1/2 cup mayonnaise
  • Dash salt and pepper to taste
  • Scallions as optional garnish, chopped
  • Cayenne pepper powder optional, as garnish (or paprika for milder heat)


  • Place 4 cups of water in a sauce pot and bring to a boil.
  • Add the eggs to the boiling water and boil for 15 minutes.
  • Remove the eggs from the boiling water and place them immediately in a bowl of iced water. Let the eggs sit for 5 minutes.
  • Remove the eggs from the iced water, peel, and cut the eggs in half lengthwise. Remove the yolks and place them in a food processor.
  • Add the Sriracha, Dijon mustard, lime juice, and mayonnaise to the food processor and pulse blend until the yolk filling is smooth.
  • Spoon the yolk filling into the halved eggs and (optional) sprinkle with scallions, paprika, or cayenne pepper powder.
  • Serve immediately, or, for best flavor, chill the deviled eggs covered in a refrigerator for 1 hour prior to serving.