Sriracha goes perfectly with just about everything. This hot sauce has exponentially risen in popularity over the years, being sprinkled, drizzled, and swirled on top of everything from popcorn to tacos.
With Super Sunday parties around the corner, I thought it would be fun to fuse the ever-popular Sriracha into an old-fashioned favorite party appetizer — deviled eggs. It’s the classic low-budget, crowd-pleasing finger food that is easy to whip together in minutes.
This version takes a twist on Thai flavors. With spicy Sriracha blended into the yolk, these delicious deviled eggs are topped with fresh cilantro, chopped peanuts, and a little extra sauce for good measure. This recipe is absolutely delicious and also perfect for parties, potlucks, and those nights when you need a savory, spicy, satisfying snack in 30 minutes or less.
Here’s a step-by-step tutorial on how to make Sriracha Thai Deviled Eggs:
Start with six boiled eggs. I love buying the pre-boiled kind from Trader Joe’s because it takes all the guesswork (and mess!) out of boiling and peeling a pot of eggs.
Slice each egg in half.
Then remove the yolk from each egg by gently lifting it out with a spoon. At this point, I love rinsing each egg white under cool water to clean any excess egg yolk from the edges of the eggs.
In a medium bowl, mix together egg yolks with Sriracha and mayo until fluffy. Almost done!
Now, just spoon the yolk mixture back into the center of each egg, drizzle with Sriracha, peanuts, and fresh cilantro. Chill until ready to serve and enjoy!
Sriracha Thai Deviled Eggs
Makes: 6 servings
- 6 boiled eggs
- 3 tablespoons Sriracha
- 2 tablespoons mayonnaise
- 2 tablespoons peanuts, chopped
- 3 tablespoons fresh cilantro, chopped
- Slice boiled eggs in half. Remove yolks, placing them into a medium bowl. Use a fork to whisk in 1 ½ tablespoons Sriracha and all of the mayonnaise. Stir until very creamy.
- Spoon yolk mixture back into the center of each egg white. Place on a serving platter. Drizzle with remaining Sriracha. Then, sprinkle with chopped peanuts and cilantro. Cover and refrigerate until ready to serve. Enjoy!