Sriracha Deviled Eggs

Sriracha Deviled Eggs

Sriracha Deviled Eggs

From Quick and Easy Ketogenic Cooking by Maria Emmerich
Shared by Sherri McCalla
Course: Appetizer


  • 12 large eggs
  • ½ c mayonnaise
  • 2 t prepared yellow mustard
  • 1-2 t Sriracha – depending on desired spiciness
  • ½ t fine sea salt
  • 1 green onion green part only cut into ¼-inch-wide pieces for optional garnish


  • Place the eggs in a large saucepan and cover with cold water.
  • Bring to a boil, then immediately cover the pan and remove it from the heat. Let the eggs continue to cook in the covered pan for 11 minutes.
  • Drain the water and rinse eggs with very cold water to stop the cooking process. Peel the eggs and cut in half lengthwise.
  • Remove the yolks and place in a bowl. Mash with a fork until very fine crumbles.
  • Add mayo, mustard, Sriracha, and salt. Mix until evenly combined.
  • Fill the egg halves with the mixture. If desired, incise 4 lines, running lengthwise in the top of the filling with the tip of a knife to make a pumpkin design and place a piece of green onion at the “top” of the “pumpkin” for the stem.


Memphis Herb Society

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