Gluten-Free, Dairy-Free Sriracha Deviled Eggs

How about a spicy twist to the perfect party dish? Seasoned and creamy deviled eggs infused with everyone’s favorite—Sriracha sauce.

If we’re being completely honest, Sriracha is delicious on everything and I eat it on everything! I couldn’t resist adding this crowd-pleaser to my Father’s Day menu. Then garnished with chopped cilantro and you’ve got yourself a winner!

Looking for something more traditional, try our Classic Deviled Eggs.



  • 1 dozen hardboiled eggs
  • 1/2 cup mayonnaise
  • 2 1/2 - 3 tsp Dijon mustard
  • Dash of white vinegar, to taste
  • 1/2 - 1 tbsp Sriracha sauce, additional to preference
  • Salt & pepper, to taste
  • Cayenne pepper, to taste
  • Sweet paprika for garnish
  • Fresh cilantro, chopped for garnish


  1. Make hardboiled eggs.
  2. Peel the eggs then pat dry.
  3. Cut the eggs in half lengthwise. Carefully remove yolks, transferring them to a small food processor. If you don’t have a processor, transfer the yolks to a small mixing bowl.
  4. Place egg whites on a serving dish.
  5. Add mayonnaise, mustard, vinegar, and Sriracha to processor or mixing bowl then pulse or whisk until desired consistency is reached.
  6. Season with salt, pepper and cayenne.
  7. Fold in relish.
  8. Adjust seasonings to taste.
  9. Using a teaspoon or small pastry bag (a small ziplock with the corner cut off works great too), fill each egg white with yolk mixture.
  10. Garnish with paprika and chopped cilantro then serve.