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sriracha deviled eggs

Party Favorite Sriracha Deviled Eggs with Shredded Parmesan

5 from 1 vote
If you haven’t tried these sriracha deviled eggs, you’re missing out! Zesty with a spicy kick in every bite, these trendy deviled eggs will definitely be the showstopper of your party table!
Total Time:25 minutes
Course: Side Dish
Cuisine: American
Keyword: sriracha deviled eggs
Servings: 12 deviled eggs

Equipment

  • Wilton 4B tip

Ingredients

Sriracha Deviled Eggs

  • 6 eggs
  • 1 cup water
  • 3 tablespoons mayonnaise
  • 2 tablespoons Sriracha Hot Chili Sauce
  • 1 tablespoon French’s Dijon Mustard with Chardonnay
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon paprika
  • freshly ground pepper to taste

Garnish

  • cup shredded parmesan cheese
  • drizzle of Sriracha Hot Chili Sauce
  • finely diced chives optional
  • sprinkle of paprika optional

Instructions

Prepare the Hard-Boiled Eggs

  • Instant Pot (recommended approach): Put 6 eggs in the rack above a cup of water, then cook on HIGH for 5 minutes. Do a natural release of the Instant Pot in 5 minutes and finish by putting your eggs in an ice bath for 5 minutes or until cooled.
  • Stovetop method: Place the six eggs in a large saucepan with cold water and make sure to cover the eggs by an inch.  Cover the eggs and bring to a boil. Once it boils, remove the pan from the heat and let the eggs sit in the water for 15 minutes. Finish by putting the eggs in an ice bath for 5 minutes or until cooled.

Making the Sriracha Deviled Eggs

  • Line a plate with a paper towel. Carefully peel the shell of the hard-boiled eggs under running water and place on the lined plate. Slice the eggs lengthwise. Make sure to wipe the knife clean each time you slice an egg.
  • Carefully remove the egg yolks and set aside. Pat dry the bare egg whites with a paper towel to remove any excess water or residue from the egg yolks.
  • Using a food processor or an immersion blender, place the egg yolks, mayonnaise, Sriracha Hot Chili Sauce, French’s Dijon Mustard with Chardonnay, cayenne pepper, paprika, and freshly ground pepper to taste together and pulse until you get a creamy filling free of lumps.
  • Spoon or pipe the filling using a Wilton 4B tip onto the egg whites. Garnish with the shredded parmesan cheese, drizzle of Sriracha Hot Chili Sauce, finely diced chives (optional), and a sprinkle of paprika (optional). Enjoy!

Notes

  1. My most successful hard-boiled eggs have come from the Instant Pot! This is the recommended approach in this recipe, but stovetop will work as well.
  2. I used the Wilton 4B tip to pipe the filling into the egg white. For directions on how to achieve this design, refer to Sam’s Pro Tips for these Sriracha Deviled Eggs with Shredded Parmesan for further discussion.