Sriracha Deviled Eggs


  • 12 eggs
  • 1/2 cup (4 oz./125 g) soy free mayonnaise
  • 5 tsp. sriracha sauce
  • 2 tsp. Dijon mustard
  • 1 tsp. white wine vinegar
  • Kosher salt and freshly ground pepper
  • Finely chopped fresh flat-leaf parsley for garnish


  1. Fill a pan with enough water to cover the eggs, place over medium heat. Bring to a boil and cook for 15 minutes.
  2. While the eggs are cooking, prepare an ice bath. When the eggs are done cooking, Carefully remove and transfer the eggs to the ice bath. When the eggs are cool enough to handle, lift them from the water. Crack the eggshells, remove and discard.
  3. Cut each egg in half lengthwise. Use a spoon to scoop the yolks into a bowl. Set the egg white halves, hollow side up, on a serving platter and set aside. Add the mayonnaise, sriracha sauce, mustard, and vinegar to the yolks and stir until no lumps remain. Season with salt and pepper.
  4. Spoon the yolk mixture into a pastry bag fitted with a large star tip and pipe about 1 heaping tablespoon into each egg white half. Top with paprika and a sprinkle of parsley and serve. Makes 24 deviled eggs; serves 12.