The other recipe that I tried out in honor of Sriracha Week were these incredible deviled eggs with Sriracha in it. Let me put it to you this way, YOU MUST MAKE THESE! If you are a fan of traditional deviled eggs, love Asian inspired flavors, and are fan of Sriracha, these bad boys are going to be your go-to for making deviled eggs.

So, typical me, I read the title of the recipe and thought, heck yes I can make these. I was assuming you take a traditional deviled egg recipe and throw in some Sriracha and call it a day. Well, that wasn’t what the original recipe had in mind. Now not to discredit the original recipe, but I think my way saves you time.  In the original recipe you cook the eggs the normal way you would for traditional deviled eggs. But then they have you make an enhance soy sauce with extra flavors of ginger, star anise, and scallions in which you are to place the peeled and slightly cooled eggs in the soy sauce for 4 hours. Now, I rarely have star anise in my pantry. It’s not that I don’t like it, but it is just one of those ingredients that I don’t cook with very often. Also, I figured that if I added the ginger, scallion, and soy sauce into the yolk mixture with the Sriracha, I would still be getting those traditional asian flavors with half the time. Luckily, I gambled correctly and these deviled eggs are amaze-balls! You don’t have to add any salt because the soy sauce does that for you. I also added in just a tiny bit of rice wine vinegar because in a classic deviled egg recipe you get some sharpness from vinegar or mustard or both.

I HIGHLY recommend making these for whatever your next get together is. Or you can just make them for yourself, because once you try one, you will want them all for yourself.

Sriracha Deviled Eggs

Recipe adapted from


  • 1 dozen large eggs
  • 2 tablespoons soy sauce
  • 1/2 cups chopped scallions
  • 1/4 cups coarsely grated peeled fresh ginger -I use the Gourmet Garden Grated Ginger
  • 1/4 cups mayonnaise
  • 2 tablespoons Sriracha – or more to taste, depending on how spicy you like things
  • 1 teaspoon of Rice wine vinegar
  • 2 1/4 teaspoons wasabi paste *optional*
  • 1/4 cup snipped chives


1.  Hard Boil your eggs any way you like. I like to follow Martha Stewarts directions which is to place your eggs in a large saucepan and cover them with cool water by 1 inch. Slowly bring the water to a boil and once the water is boiling, cover the eggs and remove from the heat. Let them sit for 12 minutes, then run under cool water to stop the cooking process, and peel.

2. Carefully separate your egg yolks and place them into a separate bowl. Then pllace your egg white in your serving dish.

3. Mash your egg yolks with a fork until mashed into tiny little pieces.

4. Mix in the soy sauce, mayonnaise, Sriracaha, ginger, rice wine vinegar, and wasabi paste (if using). Stir all of these ingredients together until smooth like a classic deviled egg filling. Feel free to add more mayonnaise or more Sriracha to suite your needs. You could even substitute the mayonnaise out and use plain Greek yogurt as well.

5. Fold in the chopped scallions.

6. Place your filling into a zip lock bag and pipe into your egg whites. Or, you could just spoon in the filling if you are more comfortable with that as well.

7. Once all of the eggs are filled, top each deviled egg with a dot more of Sriracha and sprinkle with snipped chives.

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