People are raving about this easy bacon sriracha deviled eggs recipe – the most delicious spicy and savory deviled eggs bursting with bacon flavor!
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If you love deviled eggs, and want to kick this years traditional treat up a notch, you’re going to love these spicy sriracha deviled eggs! These eggs take less than 15 minutes to make – but can be prepped ahead of time, too.
They are easy to assemble and look gorgeous on a serving platter as a part of a potluck or party – I hope you love these Easy Bacon and Sriracha Deviled Eggs as much as we do! If you’re looking for more deviled egg recipes, check out my roundup of the best deviled eggs ever, my crab bloody mary deviled eggs, or my crab and bacon deviled eggs! https://sweetcsdesigns.com/bacon-crab-deviled-eggs-recipe/
Deviled eggs are a simple and elegant snack – hard boiled eggs whose yolks are scooped out and mixed with mayo and mustard and then piped back into the egg white halves and served.
Deviled eggs are creamy, rich, and delicious – and can go from simple to out of this world – with just a few creative additions, like these bacon sriracha deviled eggs!
How to Make Bacon Sriracha Deviled Eggs
Boil Eggs. Boiling eggs is super easy – but there are a couple of ways to make it even easier to know you have perfectly boiled eggs for deviled eggs! Important note: It is best to boil eggs in a pot with a very thick, heavy base since it will retain heat better and spread the heat more evenly.
- Place eggs in a large saucepan.
- Cover them with cool water by 1 inch.
- Cover pan with a lid and bring water to a rolling boil over high heat; when the water has reached a boil, set the timer for the desired time.
- Boil for 6 to 7 minutes over medium-high heat for perfect hard boiled eggs.
While I recommend 6-7 minutes for this recipe to make your deviled eggs easy to peel and smooth to blend with a perfect texture, I’m providing a handy list of boiled egg cooking times below:
- Soft-boiled eggs: 4 minutes
- Slightly soft-boiled eggs: 5 minutes
- Custardy yet firm soft-boiled eggs: 6 minutes
- Creamy hard-boiled eggs: 7 minutes
- Firm yet still creamy hard-boiled eggs: 8 minutes
- Very firm hard boiled eggs: 9 minutes
Peel the boiled eggs. Once your boiled eggs are cool, crack the eggs and place in cold water for 10 minutes, then try to peel them – the shock of cold water helps the shells come off quickly.
Cut, mix, and pipe eggs. Deviled eggs get their signature look from being sliced in half, the yolks scooped out and whipped with mayo and mustard, and then piped back in.
For perfect deviled eggs:
- Start with boiled eggs that have cooled.
- Cut boiled, peeled eggs in half lengthwise with a smooth, single motion.
- Gently scoop yolk from middle of egg – it should pop out.
- Remove yolks and place in a small bowl.
- If making ahead of time, store egg white halves in a tightly sealed container in the refrigerator until ready to serve.
- Add Yolk mixture to pastry bag or ziploc bag with the tip of one corner cut off.
- Gently pipe yolk mixture back into egg.
- If you like spicy food and want extra spicy deviled eggs, mix a little mayonnaise with sriracha and then top with more sriracha!
Tips and Tricks to Perfect Deviled Eggs & FAQs
Pipe eggs in for best look. You can easily use a spoon to scoop your egg yolk filling back in your eggs, but it is so easy (and so much prettier) to pipe it back in!
Use a star tip. While a pastry bag with a star tip will give you a dramatic look, it’s easy to pipe the egg yolk filling by just using a plastic bag with the tip cut off. Don’t worry too much if it looks a little haphazard – topping the eggs with bacon, chives, and sriracha will make even the sloppiest of piping jobs look perfect!
Pre-boil eggs. Deviled eggs can be hard-boiled and peeled up to 1 day in advance and stored in the refrigerator in an airtight container.
How to prep deviled eggs ahead of time. The eggs can also be sliced, and yolk filling prepped, a day in advance – but save the yolk filling in a small airtight container, and save the piping for just before serving the deviled eggs. Fill the egg white shells when ready to serve, and top with sriracha, diced chives, paprika, and bacon.
How to boil eggs with an Instant Pot. The ultimate secret to easy peel eggs is definitely the instant pot or pressure cooker – and to really nail perfect easy-peel eggs, all you need to remember is 5-5-5.
The 5-5-5 method is the easiest way to get perfectly cooked eggs for delived eggs in your instant pot – 5 minutes active cook time, 5 minute natural release, 5 minutes in an ice bath – and while you do need to watch the clock to make sure your timing is precise, it’s as easy as cook, release, and cool!
- Simply fill your IP with one cup water, and place trivet in IP.
- Place eggs on trivet and close IP.
- Set lid to seal.
- Set to manual, and set time to five minutes on high.
- While eggs pressure cook, fill a large bowl of water and ice to cool your eggs down quickly.
- When eggs stop cooking and you hear the IP beep, let release naturally for exactly five minutes.
- When five minutes is up, force the release and quickly, using tongs to lift eggs, submerge eggs in ice bath for exactly five minutes.
- After eggs have submerged, peels come right off easily.
Use cold eggs. If using an Instant Pot, cook eggs that are cold, right out of the fridge, for the best results. The 5-5-5 method timing works best for cold eggs, not room temperature eggs.
Use tongs. Instant pots can be tricky – the food is exceptionally hot, and the deep design can make for tricky maneuvering for hot food. Use long tongs to prevent possible burns.
Deviled eggs can be made up to 48 hours in advance, and stored in the refrigerator, in an airtight container or wrapped tightly with plastic wrap.
I personally prefer prepping deviled eggs the night before, but assembling just before serving – piping the egg yolk mixture into the whites and adding sriracha and bacon – as it saves time and has the freshest flavor. It also allows you to use less room in the refrigerator to store the eggs and not have to worry about them getting jostled or smudged!
Deviled eggs (or any egg dish) lasts four days when refrigerated properly and stored in an airtight container. Do not freeze deviled eggs.
Deviled eggs are a great low-carb, high protein recipe that is keto-friendly. Be sure to check any sauce you add for sugar and carb content.
Other Delicious Egg Recipes You’ll Love
If you’re looking for more inspiration for deviled eggs, be sure to check out our guide to The Best Deviled Egg Recipes Ever, including recipes like The Crab Bloody Mary Deviled Eggs, and more tips on how to make perfect deviled eggs. We also have a knockout classic Easy Eggs Benedict Recipe, and a deliciously easy Huevos Rancheros Recipe with our Spicy Garlicky Beans.
If you love these easy bacon sriracha deviled eggs, please check out some of my other favorite easy egg recipes:
You can find our complete egg recipe index here.
The Best Easy Bacon Sriracha Deviled Eggs Recipe
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Easy bacon sriracha deviled eggs recipe - the most delicious spicy and savory deviled eggs bursting with bacon flavor!
- 1/2 dozen large eggs
- 3 – 4 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1/2 tablespoon Sriracha sauce
- 1/4 cup chives - diced or left long for a pretty presentation.
- 1 teaspoon paprika
- 4-6 strips bacon, cooked and crumbled or cut into thirds
- In a heavy large pot with thick base, cover eggs with cold water and bring to a boil.
- Remove the pot from the heat, cover, and let sit for exactly 14 minutes.
- Plunge the eggs into a bowl of ice water to cool for 10 minutes.
- Tap the eggs with the back of a spoon gently.
- Eggs can sit in water overnight for incredibly easy to peel eggs.
- When you're almost ready to serve, peel eggs.
- Cut eggs in half, lengthwise.
- Gently use a spoon to scoop out egg yolks. Place in small bowl nearby.
- Add yolks, mayonnaise, paprika, and (optional) extra sriracha to bowl.
- Whip with a spoon or fork until smooth and fluffy.
- Scoop the yolk mix to a pastry bag fitted with a star tip, or a plastic bag with the corner cut off.
- Set the egg white halves on a serving platter and pipe in the filling.
- Just before serving, sprinkle the deviled eggs with bacon, sriracha sauce, and chives.
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Serving Size1 egg half
Amount Per Serving Calories 131Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 194mgSodium 214mgCarbohydrates 1gFiber 0gSugar 0gProtein 8g