Sharing is caring!

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.

Yes, I know these are so nontraditional.

I’ve probably never really followed many traditions from a food standpoint, 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.

If that’s a word.

You know what I mean.

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

Some recipes call for mayo and it’s ok to use the reduced fat version, but in deviled eggs that just won’t do.

I mean, it WILL do, but not do great.

When you make deviled eggs and want them to taste delicious, like you remember from your childhood, you have to use the real deal.

Sriracha, however, comes with an added bonus. If you don’t know what I’m talking about, I’ll fill you in.

It might just boost your metabolism; apparently foods that contain capsaicin help you lose weight.

See, a good balance!

These have fun crunchy rice noodles on top.

I LOVE THEM, and they add texture that your typical deviled eggs don’t have.

Well, I guess you could count tiny diced pickles, or relish, mixed in with your deviled egg filling, as texture, because it really is.

It does depend on how tiny your dice is.

Here’s your new deviled eggs –

Spicy.

Wasabi-y.

Crunchy.

Deviled Egg-y.

Here’s your printable –

Continue to Content

Yield: 12 Deviled Eggs

Wasabi Sriracha Deviled Eggs

Print

A spin on traditional deviled eggs, these pack a punch with both flavor and wasabi heat - but you determine the level!

Ingredients

• 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

Instructions

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.

Recommended Products

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn advertising fees by linking to Amazon.com and affiliated websites.

• 
  Wooden Food Skewer Holder
• 
  AIEVE Skimmer Spoons | Dixie Chik Cooks
• 
  Mud Pie

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 389Total Fat: 38gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 202mgSodium: 1596mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 7g

The provided nutrition calculated may not always be accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram