Sriracha Deviled Eggs Recipe | PBS Food

Sriracha Deviled Eggs

These sriracha deviled eggs have a tangy filing while remaining silky smooth and luscious. (Recipe Credit: Adrianna Adarme of Fresh Tastes)


Yield: Serves 4 (as an appetizer)


  • 6 large eggs, boiled and peeled
  • 1/4 cup mayonnaise
  • 1 tablespoon olive oil
  • 1 teaspoon pickle juice
  • 1 teaspoon Sriracha
  • Salt and pepper to taste
  • Sesame seeds, as garnish
  • 1 green onion, sliced, as garnish


  1. Halve the eggs and scoop out the yolks and transfer them to a sieve that’s nestled atop a medium bowl. Using a spoon, push the yolks through the sieve and into the bowl. Mix in the mayonnaise, olive oil, pickle juice, Sriracha and a few pinches of salt. Give it a taste. Adjust the seasoning according to taste.
  2. Transfer the filling into a piping bag (fitted with a star tip if you want that effect, definitely not necessary!) and fill the eggs with the filling. Garnish with a sprinkling of sesame seeds and some sliced green onions.
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