Sriracha Bacon Deviled Eggs

Since today is #NationalHotSauceDay, I thought it would be the perfect time to share this delicious new spicy deviled eggs recipe for Sriracha Bacon Deviled Eggs! They are deviled eggs with sriracha sauce not only mixed into the filling, but also extra drizzled on top for those who love sriracha sauce and want some extra kick. Since they’re not too spicy as written, they are kid-friendly, but that extra drizzle is sure to please the spice-lovers! These sriracha deviled eggs with bacon are great to make any time of year, but we especially love deviled eggs for Easter (either as part of our feast or as a way to use the decorated hardboiled eggs that we make with the kids). We absolutely love these and I know you will too! Click the Jump to Recipe button above to go straight to the bacon sriracha deviled eggs recipe at the end of this post, or keep reading for some ingredient and cooking tips for making them.

More recipes like these deviled eggs with sriracha

What you need to make sriracha deviled eggs with bacon

Here is what you’ll need to make these deviled eggs with sriracha sauce, along with some of my ingredient tips:

• 1 dozen hard-boiled eggs, peeled and halved lengthwise. Tip: To hard-boil the eggs, I always use my Instant Pot. Not only is it really easy to make eggs in the pressure cooker, but they are also easier to peel for some magical reason! I use the 5-5-5 method (5 minutes at high pressure, 5 minutes of natural release, then 5 minutes in an ice water bath) for making hard-boiled eggs in the Instant Pot.
• 1/2 cup mayonnaise (Best Foods, Hellmann’s, or Duke’s are recommended for these)
• 2 tablespoons Sriracha chili sauce, plus extra for garnish if desired (I definitely recommend that extra drizzle if you love sriracha and want these to be spicy deviled eggs)
• 2 teaspoons Dijon mustard
• 1/8 teaspoon salt, or to taste
• 1/8 teaspoon pepper, or to taste
• Pinch cayenne
• 4 pieces of bacon, cooked and crumbled. Shortcut Tip: If you want to save some time you can use packaged cooked and crumbled bacon pieces (I prefer the soft kind in the pouch as opposed to the harder dehydrated bacon bits in the bottle for a recipe like this) instead of cooking, cooling, and crumbling fresh bacon.
• Smoked paprika, for garnish

How to make bacon sriracha deviled eggs

The first step for making these sriracha deviled eggs with bacon is to remove the yolks from the hard-boiled egg halves then placing them into a medium-sized bowl (leaving the egg whites intact). Add mayonnaise, Sriracha sauce, Dijon mustard, salt, pepper, and cayenne to the bowl with the egg yolks. Smash with a fork until the yolks and mixture are smooth, and mix so that the ingredients are well blended.

Place the egg yolk mixture into a plastic zipper bag and seal. Snip off one of the bottom corners of the bag with scissors, then pipe the yolk mixture evenly into the hollowed holes of the egg whites. You can also use a pastry bag and icing tip if you prefer.

Sprinkle crumbled bacon and smoked paprika on top of the yolk mixture. If desired, for more of a kick, drizzle additional Sriracha sauce over the top of the sriracha deviled eggs with bacon. I personally recommend doing this if you love the flavor of sriracha and want more of a kick! You can always keep half of the bacon sriracha deviled eggs without the extra drizzle so you have options with more and less spice.

Serve the Sriracha Bacon Deviled Eggs immediately, or cover loosely with plastic wrap and refrigerate until ready to serve.

After you make these, you’ll wonder why you never tried deviled eggs with sriracha before this! They are SO good.

Here’s the Sriracha Bacon Deviled Eggs recipe. I can’t wait to hear what you think, so let us know in the comments and please consider adding a rating to the recipe to let others know what you think as well!