These Sriracha Deviled Eggs with Bacon combine the creamy richness of deviled eggs with a spicy sriracha kick and smoky bacon bits for an irresistible appetizer that’s perfect for any party!
If you’re craving a crowd-pleasing party bite that’s classic but elevated, then you MUST make a batch of Deviled Eggs with Sriracha! This classic deviled egg recipe gets a tasty upgrade with the addition of spicy sriracha!
Topped with crispy crumbled bacon for a touch of savory smokiness, elevating these deviled eggs and making them perfect for potlucks, game days, or even just a satisfying snack. After you make these, try my Southern Deviled Eggs or Everything Bagel Deviled Eggs next.
Ingredients for spicy deviled eggs
These deviled eggs with sriracha are a perfect balanced bite of creamy, spicy, and savory. Here is everything you need to make a batch.
- hard boiled eggs: the star of the show. You will need six (6) hard boiled eggs for this recipe. My favorite way to prepare these eggs is by using the Instant Pot.
- mayonnaise: to mix and make creamy.
- mustard: I suggest plain, regular yellow mustard to compliment the sriracha sauce.
- sriracha sauce: to give these deviled eggs a tangy, spicy (but not too spicy) kick.
- spices: salt, pepper and a dash of paprika.
- bacon: adds a smoky, salty flavor that will taste delicious with the sriracha. optional if you’re vegetarian or pescatarian.
- chives: an optional garnish that’s delicious.
how to make this recipe
- Let hard-boiled eggs cool before peeling. Peel eggs, and then slice in half vertically. Transfer whites to a plate and yolks to a large mixing bowl.
- Add mayonnaise, mustard, sriracha and spices to mixing bowl. Mash with a fork until very smooth. If it needs more moisture to become smooth, add a little extra mayonnaise or a splash of white vinegar to thin out, as needed.
- Spoon a heaping tablespoon of the yolk mixture into the egg white halves.
- Top with crumbled bacon and chives, and a drizzle of sriracha.
Can I substitute the bacon with something else?
Absolutely! While bacon adds a delicious, savory element – and texture to these sriracha deviled eggs, you can customize the recipe very easily:
- Try substituting the bacon with finely chopped cooked ham, crispy prosciutto bits, or even diced avocado for a vegetarian option (avocado and sriracha pair really well together)
- Alternatively, there have been times I have not had meat on hand, and just made the spicy deviled egg filling and did not top with any pork products and the results were still delicious and elevated tasting!
Can I make these deviled eggs ahead of time?
You can prepare the hard-boiled eggs and also cook the bacon in advance. Store the eggs in the refrigerator and the cooked bacon in an airtight container, 1-2 days ahead of time. When you’re ready to serve, you can assemble the sriracha deviled eggs by mixing the filling and make according to the recipe instructions.
How long can I store leftover deviled eggs?
Store leftover bacon deviled eggs in an airtight container in the refrigerator for up to 3 days. However, for the best quality and texture, try to enjoy them within 24 hours – if possible!
Spicy Deviled Eggs with Sriracha Bacon
Ingredients
- 6 large eggs - hard-boiled, and peeled
- 3 tablespoons mayonnaise - plus more (see notes)
- 1 teaspoon yellow mustard
- 1-2 teaspoons Sriracha - plus more for garnish
- 1/8 teaspoon paprika
- salt and pepper, to taste - start with 1/4 teaspoon of each
- splash of white vinegar - very optional – see notes
- 4 slices of bacon, cooked and crumbled - uncured, nitrate-free suggested (omit for vegetarian)
- fresh chives, to garnish - optional
Instructions
- Start by making six hard-boiled eggs using whatever method you like best. Allow to cool before peeling. While eggs cook, prepare 4 slices of bacon using your go-to method (skillet, oven, etc). Allow bacon to cool completely and then crumble. Both eggs and bacon can be made ahead of time, if desired.
- Slice eggs in half and remove yolks to a mixing bowl. Set aside whites on a platter.
- To the mixing bowl with yolks, add 3 tablespoons mayonnaise, 1 teaspoon yellow mustard, 2 teaspoons Sriracha, 1/8 teaspoon paprika spice, 1/4 teaspoon each of salt and pepper. Mash with a fork until well combined. If the mixture is dry, you can add EITHER an additional tablespoon of mayo or a splash of white vinegar to thin it out slightly.
- Spoon mixture back into egg whites. Sprinkle with crumbled bacon (is using), fresh chives and a drizzle of extra Sriracha sauce, if desired.
Notes
Nutrition
Post originally published 4/5/2015 and updated 2/28/24 with new images and information.
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Oooohh two of my fave things in a delicious deviled egg? Be still my heart!!
Between the sriracha and the bacon, I cannot WAIT to make these!!
I’m not a big fan of eggs, but I love the idea of Sriracha and of course, bacon. I’d give these a try!
Yes please!!! I know Kyle would absolutely love these!
I love the addition of the bacon and the Sriracha. So yum!
These sound wicked good and I love that you used yogurt!
Love the addition of sriracha! What a great idea to spice things up 🙂
This looks like a savory-lover’s delight! That’s me. Thanks for sharing this with #SundaySupper. I’ll definitely be making it soon.
Oh this sounds soo good!!
I’m a sissy when it comes to spice but I would totally give this a try. It sounds delish!
I’m with ya, Leeann, but this combo is a heat I can handle!
Oh these are SO pretty! We had deviled eggs, but not nearly as beautiful as yours! YUM!
Thanks, Valerie! Though deviled eggs are deviled eggs in my book – and always tasty!
Love this! Bacon and Sriracha are two of my all-time fav ingredients!
You can’t go wrong!
This is so brilliant! Seriously, my friends are all OBSESSED with sriracha, but the only way I can get behind it is if it’s in another kind of dressing or sauce. Mayo (or lightened-up!) sounds amazing right about now. Love these!!
That is what it took for me, since Sriracha on its own is a no-no for me!
Very interesting indeed, Nichole. It is comforting that despite a few differences in beliefs – some foods are essential to both traditions….Speaking of traditions, I think sriracha may start making a regular appearance in my deviled eggs!
We started doing Seder a few years ago. It is beautiful and meaningful.
These look delish! i made deviled eggs for our Easter dinner but didn’t use sriracha or bacon, both of which I love.
These sound delish! Love the ingredients, so I will definitely be adding them to my list to try!
Bacon plus a little heat??! These deviled eggs sound spectacular!
I’ve been waiting for this one to go live, and not just to collect the direct link! I could hardly wait to see how you combined two of my favorite things into one divine deviled egg. Can’t wait to try them, Nichole!
I’ll take the whole tray, please and thank you.