Grab a dozen eggs, and get boiling, because these Spicy Sriracha Deviled Eggs are just what your holiday celebration needs! I mean it.

A white platter with spicy deviled eggs on it

If you serve these spicy devlied eggs at your next party, they will make everyone so happy everyone will forget about fighting about politics with grumpy Uncle Hank, and everyone will agree for once that these creamy spicy little nuggets of protein are the best thing to happen to a party since sliced bread, or at least plain deviled eggs.


A question: Is it possible to go 9 years into your blogging career, posting at least one new recipe a week, amass more than 650 recipes, and never develop a deviled egg recipe for this here blog? Apparently. And I was so wrong to have waited so long.

But I am about to make that up to you with these Spicy Deviled Eggs. These bad boys are worth the nine year wait. I promise! And what makes me so happy about them is that, once the pesky business of peeling the eggs is over, they are so dog gone easy. That’s because the filling is just yolks, Greek yogurt, a little mayo, some spice and Sriracha. Here’s a tip: If you want your family and party people to think that you slaved away on these Spicy Deviled Eggs all day (even though it only takes a few minutes) try piping in the filling with a pastry tip, and then top them with assorted garnishes.


How to Hard Boil Eggs for Spicy Deviled Eggs

  • To avoid a dark ring around the yolk, do not over cook the eggs.
  • I start by gently placing the eggs into the bottom of a saucepan. Then I cover them generously with cold water.
  • I set the saucepan (uncovered) over high heat and bring it up to a boil. I keep an eye on it though, because I don’t want the eggs to actually come to a full rolling boil, because they will knock around and break the shells. So as the bubbles start to come up, I turn the heat down to maintain a nice gentle steady simmer.
  • That’s when I start the timer for 10 minutes. I keep watching it to make sure the simmer stays steady and adjust the heat as necessary to keep it simmering.
  • When the timer goes off, I drain away the water by tilting it out of the saucepan. It’s okay if the eggs knock together now, because if the shells break that’s fine. It can actually be a benefit, see below. They will be coming off momentarily anyway.
  • Then set the saucepan under the faucet and run cold water over the eggs continuously for at least 3 minutes. You can also fill the saucepan with ice and water if you don’t want to run the water.

How to Peel the Eggs for Spicy Deviled Eggs

  • First the Bad News: Some eggs peel easily some don’t. There really isn’t a magic foolproof way to ensure they will peel easily.
  • The Good News is there are a few things that will make it easier:
  • First, to explain, the “shell membrane” is that clearish whiteish papery skin that is between the shell and the cooked egg. That is the key to peeling an egg easily. If you can get under that membrane and pull the membrane back, you are golden (pun intended.)
  • One trick to peeling an egg more easily for your consideration is that if the eggs aren’t super duper fresh they will actually peel more easily. That’s because egg shells are slightly porous, and they allow air in as their moisture evaporates with age. That air helps to make that membrane easier to get under. But unfortunately, unless you know when your eggs were laid, or you have a carton that’s been in your fridge and it is close to it’s expiration date, you may not be able to tell how old your eggs are. But hey, I bought this dozen today and, shockingly it was a breeze to peel, so go figure!
  • Some other tricks to help you peel eggs are, when you take the eggs off the heat and drain them, intentionally knock them around a bit, by swirling the pan and banging the eggs together. This will break the shells. Then when you add the cold water, it will run underneath the broken shell and help to pry it loose. I have found this to work sometimes, but not always, so no promises.
  • I also think it is helpful to peel the eggs before you refrigerate them. The thinking behind this is that cold things shrink and hot things expand. Once the hard boiled eggs are refrigerated the shell membrane that is on the outside of the egg, under the shell will seize up and attach itself to the egg with all it’s little might.
  • If you do have a stubborn batch, take some deep breaths and try peeling them under cool running water, let the water help remove the small pieces of shell, and the water can help get under that layer of skin.

How to Make Spicy Deviled Eggs

  • Once your eggs are peeled, cut them in half and pop the yolks out into a bowl. If you are feeling anal, you can rinse the egg whites off to make them really pretty and clean. Just make sure to dry them off with a clean paper towel after, or your yolk mixture will get runny and the eggs will slide all over the place. Lay your eggs out, cut side up on your serving platter.
  • To make the filling you can mash the mixture by hand with a fork, or for perfectly smooth creamy results you can puree the filling in a mini prep or food processor. Another gadget-free way to do it is to run the yolks through a fine mesh sieve with a bowl scraper (that’s the way we did it in Garde Manger class in Culinary School.)
  • Instead of a load of may for these Spicy Deviled Eggs, I used a mix of 2 tablespoons mayo (full fat is best because it doesn’t have the additives that low fat has) and 1/4 cup Greek yogurt. The Greek yogurt is lower in calories but adds great creamy texture and a bit of tangy flavor too.
  • To flavor the egg yolk mixture, and make it spicy I added in smoked paprika, salt and Sriracha. If you want to make them less spicy you can make the recipe with 1 tablespoon Sriracha, but I think they are best with two tablespoons. I’ll leave that to you.
  • I found that I wanted slightly more than 1/4 teaspoon salt, but 1/2 teaspoon was too much. So I’d say, add 1/4 teaspoon to the filling, taste it and add in a in pinch more. Or if you have a 1/8 teaspoon measure, you can do 3/8 teaspoon salt.

How to Garnish Spicy Deviled Eggs

  • I tried garnishing with all sorts of things, but ultimately I decided that I would leave it to you.
  • I would recommend drizzling extra Sriracha on at least some of the deviled eggs, as a visual indicator to your guests that they are spicy. The filling is pretty orange from the Sriracha, but there really isn’t another way of seeing that they are spicy, so a drizzle of hot sauce on top is a friendly warning that they are spicetastic!
  • Though it wasn’t pretty I really loved the ones I tried with chopped spicy kimchi on top. So if you are a kimchi lover, try that for sure.
  • Another idea is to garnish them with crisp crumbled bacon. The smoky paprika and the bacon will be a winning combo with the kick of heat and creamy filling. I guarantee it!
  • I’ve shown some other ideas as well. Diced red bell peppers, scallions, cilantro and black olives. Get creative!

A black and gray surface with a platter of spicy deviled eggs on it and two glasses of wine

Other Popular Appetizer and Party Recipes

Bacon and Spinach Deviled Eggs by Emily

Healthier Hot Crab Dip

Sesame Chicken Wonton Bites

Guacamole 5 Ways

Hoisin Glazed Turkey Meatballs

Roasted Cranberry and Goat Cheese Flatbreads

These Picnic Deviled Eggs I developed for EatingWell


A black and gray surface with a platter of spicy deviled eggs on it and two glasses of wine


Do you have any tips for boiling or peeling eggs you’d like to share?

What would you use for garnish?


Please let me know if you try this recipe! Come back and leave a review and star rating! I really appreciate it.

Spicy Deviled Eggs- close up with lots of toppings

spicy deviled eggs

  • Author: Katie
  • Prep Time: 25
  • Cook Time: 10
  • Total Time: 45
  • Yield: 24 1x
  • Category: appetizer
  • Method: stovetop
  • Cuisine: American


Spicy deviled Eggs with Sriracha. Top them with assorted toppings to make an EASY and festive appetizer for your holiday party. Only 45 calories each and 0 grams carbs.



12 large eggs, hard boiled and peeled

¼ cup plain non-fat Greek yogurt

2 tablespoons mayonnaise

2 tablespoons sriracha

½ teaspoon smoked paprika plus more for garnish

3/8 teaspoon salt, or to taste

optional garnishes: finely chopped kimchi, minced scallions, crumbled bacon, cracked black pepper, sliced ripe black olives, minced red pepper, cilantro leaves


  1. Cut eggs in half, lengthwise, and pop yolks into a medium bowl. Mash yolks with a fork until evenly crumbly. Add yogurt, mayonnaise, sriracha, smoked paprika and salt and mash until smooth and creamy.
  2. Set egg whites, cut-side up on work surface. Spoon or pipe yolk mixture into the well of each egg-white, dividing evenly. Garnish with smoked paprika and optional garnishes if desired. Serve immediately or chill.


  • Serving Size: 1 half egg
  • Calories: 45
  • Sugar: 0
  • Sodium: 89
  • Fat: 3 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 3 g