Sriracha Deviled Eggs

Wasabi Sriracha Deviled Eggs

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Wasabi Sriracha Deviled Eggs are a twist on the traditional version that are served at picnics, during the holidays and whenever else the deviled egg craving comes on. Despite having two spicy components, these aren’t so spicy that you can’t enjoy the taste. The wasabi is just enough to give it that sushi/Asian flavor, and the Sriracha adds a little kick.

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Yes, I know these are so nontraditional

Since when am I traditional, anyway.

Although they are very different, they really don’t taste that crazy. You definitely get the Asian flair with the wasabi and Sriracha, but they still maintain their deviled eggedness.

Wasabi Sriracha Deviled Eggs

You know what I mean.

Creamy mayonnaise, which is the hallmark of deviled eggs. The REAL stuff.

Look, it’s ok. Everything in moderation, right? Some recipes call for mayo and it’s ok to use the reduced fat version, but in deviled eggs that won’t do. It WILL do, but not do great. When you make deviled eggs and want them to taste great, you have to use the real deal.

Sriracha, however, comes with an added bonus. It might just boost your metabolism; apparently foods that contain capsaicin help you lose weight.

Sriracha Deviled Eggs

See, a good balance!

These have fun crunchy rice noodles on top. I LOVE THEM.

Sriracha Deviled Eggs

Here’s your new deviled eggs –




Deviled Egg-y.

Printable –

Wasabi Sriracha Deviled Eggs

Sriracha Deviled Eggs


  • 6 eggs, hard boiled
  • 1 cup mayo
  • 1 tbsp wasabi powder + a tiny bit of water to make a paste
  • 1 squirt Sriracha
  • 1 tbsp salt
  • One handful rice noodles (the translucent noodles)
  • 2 tbsp canola oil


Cut eggs in half and remove yolks, transfer to a mixing bowl. Place the whites on a serving plate.
Combine the yolks, mayo, wasabi paste, Sriracha and salt.
Spoon mixture into each egg white equally, cover and refrigerate.
Heat the oil over medium high heat in a saute pan.
Add noodles, and cook until slightly brown and crispy, about 30 seconds - turning with tongs frequently to prevent burning. Transfer to a paper towel lined plate to let drain.
When ready to serve, break rice noodles into small pieces to garnish deviled eggs.

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