Description
These Lighter Sriracha Deviled Eggs use Greek yogurt instead of half the mayo for a creamy, tangy filling with a gentle, addictive heat. Perfect for game day, brunch, or a quick protein-packed snack.
Ingredients
Scale
- 6 large eggs (preferably at room temperature)
- Water (for boiling)
- Ice (for the ice bath)
- 3 tablespoons plain Greek yogurt (full-fat or 2% recommended)
- 2 tablespoons mayonnaise (Hellmann’s or Duke’s recommended)
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon Dijon mustard
- ½ teaspoon rice vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon fine sea salt
- ⅛ teaspoon freshly ground black pepper
- Smoked paprika (for garnish)
- Thinly sliced green onion or fresh chives (for garnish)
- Extra sriracha drizzle (optional, for garnish)
- Flaky sea salt (like Maldon, for garnish)
Instructions
- Place the eggs in a medium saucepan in a single layer. Add enough cold water to cover them by about an inch. Bring to a rolling boil over high heat. Once boiling, cover the pot, turn off the heat, and let sit for exactly 10 minutes.
- While the eggs cook, fill a large bowl with ice and cold water. When the timer goes off, transfer the eggs to the ice bath using a slotted spoon. Let sit for at least 5 minutes.
- Gently tap each egg on the counter to crack the shell all over, then roll between your palms to loosen. Peel starting from the wider end. Rinse under cool water and pat dry.
- Slice each egg in half lengthwise. Pop out the yolks into a small mixing bowl. Arrange the egg white halves on a serving platter, cut-side up.
- Add the Greek yogurt, mayonnaise, sriracha, Dijon mustard, rice vinegar, garlic powder, salt, and black pepper to the bowl with the yolks. Mash together with a fork until smooth and creamy. Taste and adjust seasoning as needed.
- Spoon the filling into a piping bag or a zip-top bag. If using a zip-top bag, snip off about ¼ inch from one corner. Pipe the filling into each egg white half, dividing evenly.
- Sprinkle each deviled egg with smoked paprika. Top with green onion or chives. Drizzle with extra sriracha if desired. Finish with a few flakes of flaky sea salt. Serve immediately or refrigerate for up to 2 hours before serving.
Notes
Use eggs that are at least a week old for easier peeling. For the best texture, let the filled eggs sit at room temperature for 10 minutes before serving. The flavors meld and deepen after a few hours in the fridge. For dairy-free, use a plain unsweetened plant-based yogurt. For Whole30, ensure sriracha is compliant.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 55
- Sugar: 0.5
- Sodium: 120
- Fat: 3.5
- Saturated Fat: 1
- Carbohydrates: 1
- Protein: 5
Keywords: deviled eggs, sriracha deviled eggs, spicy deviled eggs, healthy deviled eggs, Greek yogurt deviled eggs, easy appetizer, game day snack, low carb, gluten free