These Sriracha Deviled Eggs have a tangy filling while remaining silky smooth and luscious. A requirement for deviled eggs is a good amount of tanginess and acid in the mix. You need to add a bite to them to offset the inherently rich egg yolks. Often that would be mustard, but these little “devils” use one of my favorite condiments, Sriracha.
They are pretty much a staple for Easter Sunday in our house, and most years I’ll try a riff on the old classic. Presentation makes or breaks the recipe, so don’t forget that the devil’s in the details when plating up the eggs. A flourish of slanted scallion slices not only adds a nice pop of spring green color, but also a tangy bite and a bit of texture.
My original intent was to use a star tip with the pastry bag but the mixture was too fluid and the shape wouldn’t have held up, so I used a large circle tip. Russ and I both agreed that the addition of two tablespoons of olive oil was way too much which produced a limp blend. I adjusted the list below to indicate using only one teaspoon oil for a firmer batter.
As a substitute for the pickle juice I incorporated cornichon juice, which is basically the same thing. Enjoy!
Sriracha Deviled Eggs
- 12 large eggs, hard boiled and peeled
- 1/2 cup mayonnaise
- 1 teaspoon olive oil
- 2 teaspoons pickle juice (not sweet)
- 2 teaspoons Sriracha
- Salt and pepper to taste
- Greens of 2 scallions, sliced at a slant, as garnish
- Light dash of paprika, as garnish
- Hard boil the eggs your preferred method. (We use a pressure cooker and they come out perfect.)
- Halve the eggs and scoop out the yolks and transfer them to a mixing bowl.
- Add the mayonnaise, olive oil, pickle juice, Sriracha and a few pinches of salt. Blend with a hand mixer until creamy. Give it a taste, and adjust the seasonings to your preference.
- Transfer the filling into a piping bag (fitted with a star tip for the fluted effect) and fill the egg whites with the mixture.
- Garnish with a sprinkling of some sliced scallions and a dash of paprika.