Spicy Sriracha Deviled Eggs

Name: Spicy Sriracha Deviled Eggs
Prep time: 30 min
Total time: 45 min
Yield: 24 serving(s)
Ingredients: 12 large eggs; 4 slices bacon; 1/4 c. mayonnaise; 2 tbsp. sriracha, plus more for drizzling; 1 tbsp. spicy brown mustard; 2 tsp. distilled white vinegar; 1/2 tsp. kosher salt; 1/4 tsp. black pepper; Sliced pickled jalapeños, for garnish

A two-bite app for spice lovers.

By Ree DrummondPublished: Mar 28, 2025

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the pioneer woman spicy sriracha deviled eggs recipe

David Malosh

Yields:

24 serving(s)

Prep Time:

30 mins

Total Time:

45 mins

Calling all spice lovers! These sriracha deviled eggs are for those who look for a little kick in every bite. The creamy filling gets a bold boost from sriracha and mustard, and they're topped with pickled jalapeños and crispy bacon—because bacon makes everything better, right? These eggs are perfect for parties, picnics, or any time you want to impress your crowd with something flavorful and fun. Serve them with my sour cream and onion deviled eggs, green goddess deviled eggs, and horseradish deviled eggs for the ultimate eggy platter. Now that’s my kind of party!

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Directions

1. Step 1Bring a large pot of water to a boil. Fill a large bowl with ice water. Using a slotted spoon, gently lower the eggs into the boiling water. Reduce the heat, cover and simmer for 10 minutes. Remove the eggs with the slotted spoon to the bowl of ice water; let cool completely, about 10 minutes.
2. Step 2Cook the bacon in a large skillet over medium heat, turning, until crisp, 8 to 10 minutes. Drain on a paper towel-lined plate, reserving the fat in the pan. Let the bacon cool, then finely chop.
3. Step 3Peel the eggs, cut in half lengthwise, and scoop out the yolks into a large bowl. Add the mayonnaise, sriracha, mustard, vinegar, salt, pepper, and 1 tablespoon of the bacon fat and mash with a fork until smooth.
4. Step 4Scoop the filling into a zip-top bag and snip a corner. Pipe the filling into the egg whites and top with the bacon. Drizzle with sriracha and garnish with pickled jalapeños.