Go Back

Spicy Deviled Eggs with Sriracha Bacon

Bold flavors come alive in every bite, thanks to the zesty Sriracha and crispy bacon. Easy to make, these deviled eggs require just 15 minutes of prep time—perfect for last-minute gatherings!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Eggs
  • 12 large Eggs Hard-boil to perfection
  • 1/2 cup Mayonnaise Use full-fat for extra indulgence
  • 1 tablespoon Dijon mustard Provides a tangy kick
  • to taste teaspoon Salt Enhances all the flavors
For the Spicy Filling
  • 2 tablespoons Sriracha sauce Brings the heat
  • 1 teaspoon Paprika Adds smokiness
For the Topping
  • 4 slices Cooked bacon Crumble crispy bacon on top
  • 2 tablespoons Green onions Chopped finely for garnish

Method
 

Preparation
  1. Place a dozen eggs in a pot and cover them with cold water. Bring to a boil over medium heat, then cover and let sit for 10-12 minutes.
  2. Transfer the eggs to an ice bath immediately after boiling. Let them chill for about 5-7 minutes.
  3. Gently tap each egg on a hard surface to crack the shell, then peel under running water.
  4. Slice the peeled eggs in half lengthwise and scoop out the yolks into a mixing bowl. Mash the yolks until crumbly, then add mayonnaise, mustard, Sriracha, and salt; mix until creamy.
  5. Cook chopped bacon in a skillet over medium heat until crispy, about 5-7 minutes. Drain on paper towels and let cool slightly before adding to your filling mixture.
  6. Spoon or pipe the creamy yolk mixture back into each egg white half.
  7. Sprinkle each filled egg with extra crispy bacon bits and a drizzle of Sriracha for an added kick. Serve on a platter.

Notes

Use fresh eggs for the best flavor and texture. Adjust the Sriracha to suit your spice tolerance.