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People are raving about these easy bacon sriracha deviled eggs they are the most delicious spicy and savory deviled eggs bursting with bacon flavor!
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Easy Bacon Siracha Deviled Eggs
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.
These 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!
How to Make Bacon Sriracha Deviled Eggs
Assemble the following ingredients:
Large eggs – I like to use farm fresh eggs but any eggs will do. Make sure you follow the directions for hard boiling them to get the best result.
Mayonnaise – mayo is the base for this and creates a rich creamy texture for the filling. Use real mayo that is high quality for the best result.
Yellow mustard – mustard has a nice horseradish-like bite and will compliment the heat of the sriracha.
Sriracha sauce – this Asian hot sauce is hard to match in taste so try to get real sriracha not an off brand or regular hot sauce. If in a pinch you can use any hot sauce.
Chives – you can dice them or leave them long for a pretty presentation.
Paprika – you can use smoked paprika for an increase in heat or regular paprika for a nice warmth.
Bacon – you want this fatty delicious meat fully cooked and crumbled or cut into thirds for this recipe.
Once you have assembled the ingredients use the following method.
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. Bring a pot of water to boil on the stovetop, you want enough water in the pot to cover the eggs once they are placed in it. When it has come to a boil reduce the temperature to a simmer and place the eggs in the hot water. Cover and simmer for 14 minutes. Prepare a bowl in your sink of ice water. Once the time is up, place the eggs directly in the ice water and leave at least 10 minutes. The longer the better.
Peel and prep the boiled eggs. Crack the eggs all over and peel them. The temperature shock between the hot and ice water will make for easy shell removal. Slice them in half longwise and place the yokes in a separate bowl.
Cut, mix, and pipe eggs. Whip the yolks with mayo, mustard, paprika, and half the sriracha sauce (I prefer using an electric mixer for this to make it smooth and effortless). Fit a piping bag with a star tip and pipe the mixture back into the egg white boats. Before serving garnish with the bacon, remaining siracha sauce, and chives. Enjoy!
Tips and Tricks to Perfect Deviled Eggs
Check out these tips and tricks for the perfect deviled eggs.
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.
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.
FAQs
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.
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.
Other Delicious Egg Recipes You’ll Love
If you love these easy bacon sriracha deviled eggs, please check out some of my other favorite easy egg recipes:
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.
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
Equipment
Ingredients
- ½ dozen large eggs
- 3 – 4 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- ½ tablespoon Sriracha sauce
- ¼ cup chives – diced or left long for a pretty presentation.
- 1 teaspoon paprika
- 4-6 strips bacon cooked and crumbled or cut into thirds
Instructions
- Bring a pot of water to boil on the stovetop, you want to add enough water that it will cover the eggs when they are placed in it.
- Once water is boiling turn it down to a simmer and using a spoon place the eggs in the water. Cover the pot with a lid and let them simmer for 14 minutes.
- Remove the eggs from the pot and put them directly into a bowl of ice water to cool for 10 minutes. The longer you let them cool the easier they will be to peel.
- When you're ready make and serve the deviled eggs, peel eggs.
- Cut eggs in half, lengthwise.
- Gently use a spoon to scoop out egg yolks. Place in small bowl nearby.
- Add yolks, mayonnaise, mustard, paprika, and half (1/4 tsp) the sriracha to the bowl.
- Whip with a fork or electric mixer 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, remaining sriracha sauce, and chives.
- Enjoy!
Nutrition
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Hi Courtney, Great thanks for sharing this awesome Bacon Sriracha Deviled egg recipe. I really want to enjoy this with my family. I think you are an expert in foods, really Cool!!!