Sriracha Deviled Eggs

If you have ever picked up a vintage cookbook there will undoubtedly be a recipe for deviled eggs. Deviled eggs have been around for years, even decades, and I don’t see them going anywhere. They are a classic appetizer that is perfect for entertaining or just plan snacking. They also are the perfect finger food. Although the classic recipe is delicious, I have updated my deviled eggs by adding some sriracha, curry powder and bacon. All three flavors come together to create a smooth, spicy and hearty deviled egg.


If you are unfamiliar with sriracha, it is a Thai chili paste that adds a touch of heat and lots of flavor to whatever you are cooking. Paired with a sweet curry powder and salty bacon, this is one amazing deviled egg.

So with Easter coming up and spring and summer outdoor parties in sight, whip up a batch of these delicious deviled eggs and remember why deviled eggs will always be the perfect appetizer.

Tip: There are a couple ways to get those pesky shells off the hard-boiled eggs—fresh eggs are harder to peel. Using slightly older eggs are easier to peel. I also crack the eggs gently after they have been boiled and let them sit in cold water overnight.


Sriracha Deviled Eggs


  • 1/2 dozen large eggs
  • 3 – 4 tablespoons mayonnaise
  • 1/2 tablespoon Sriracha sauce
  • 1/4 cup chopped chives
  • 1 - 2 teaspoon curry powder
  • 2 strips bacon, cooked and crumbled


In a large pot or sauté pan, cover the eggs with cold water and bring to a boil. Remove the pot from the heat, cover, and let sit for exactly 14 minutes. Place the eggs into a bowl of ice water to cool. Gently tap the eggs with the back of a spoon and let the eggs sit in water for a couple hours or overnight to help loosen the shell. When ready to serve remove the shell.

Using a thin, sharp knife, cut the eggs in half lengthwise. Remove the egg yolks into a medium bowl and mash with a fork. Stir in the mayonnaise, Sriracha, curry powder and 3 tablespoons of the chives, mixing until very smooth. Transfer the yolk mixture to a pastry bag fitted with a star or plain tip, or a zip-top bag (with the corner cut off). Set the egg whites on a serving platter and pipe in the filling.

Just before serving, sprinkle the deviled eggs with bacon crumbles and remaining chives.

Makes 12 servings.