Looking for a quick and healthy snack? Try this spicy hard boiled egg recipe! These Sriracha Deviled Eggs are packed with protein, high in healthy fats, and taste just as good as (if not better than!) they sound.
For this quick deviled egg recipe all you’re going to need is a stovetop pan big enough to boil your eggs in, a mixing bowl for your filling, and something to mix your ingredients with!
Hard Boiled Eggs
The first thing you’re going to have to do is to make your hard boiled eggs. To do this you’ll need to add however many eggs you want (I made 12) into your stovetop pan and fill your pan with water until it’s around 1” over the top of your eggs.
You can optionally add in a little salt to your water to help solidify the proteins within the egg. Doing this will help create an easier peeling egg!
Turn your burner on high heat until boiling, let your eggs boil for 30-60 seconds, and turn your burner off. This should only take a few minutes.
Remove your eggs from the heat, cover them, and let your eggs sit in your stovetop pan for 10-15 minutes.
After 10-15 minutes add your eggs into a container filled with ice water using a slotted spoon.
Once your hard boiled eggs have fully cooled you can quickly peel them by tapping the nose ends down (they should crack). If you did it right your shell should peel right off in one piece!
In your mixing bowl add 10 tablespoons of fat free mayonnaise, 1 serving of mustard, 80 grams of chili sauce, 1 tablespoon of lime juice, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.
Cut your peeled hard boiled eggs in half, remove your yolk using a spoon (scoop it), and add your yolks into your mixing bowl.
Mix all of your Sriracha deviled eggs filling together until everything is incorporated. I like using a hand mixer to speed this step up and get it really smooth!
You can devil your eggs a couple different ways:
- Scoop some of your mix out with a spoon and top your egg pieces
- Use a dessert decorator like this to fill them
Let us know your preferred way to devil your Sriracha deviled eggs in the comments below.
Still on a Sriracha kick? Try our Sriracha Turkey Tacos next!
Sriracha Deviled Eggs
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- 12 Large Whole Eggs
- 10 Tablespoons Mayonnaise - 160g Fat Free
- 1 Serving Dijon Mustard - 5g (or Yellow)
- 80 Grams Chili Sauce - Sriracha (16 Teaspoons)
- 1 Tablespoon Lime Juice
- ½ Teaspoon Kosher Salt
- ½ Teaspoon Black Pepper
- Hard boil your Eggs
- Peel and cut your Eggs in half
- Remove the yolks
- Add those into a bowl with all of your ingredients
- Mix them together
- Use a dessert decorator or spoon to put the mix back into your Egg Whites
- Calories: 966
- Fat: 54g
- Saturated Fat: 0g
- Sodium: 3700mg
- Carbs: 48g
- Fiber: 0g
- Sugar: 26g
- Protein 72g