Easy Bacon Sriracha Deviled Eggs Recipe (2024)

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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

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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