Sriracha Deviled Eggs with Crumbled Bacon

If you have ever picked up a vintage cookbook there will undoubtedly be a recipe for deviled eggs. Deviled eggs have been around for years, even decades, and I don’t see them going anywhere. They are a classic appetizer that is perfect for entertaining or just plan snacking.

Sriracha Deviled Eggs with Crumbled Bacon

Although the classic recipe is delicious, I have updated my deviled eggs by adding some sriracha, curry powder and bacon. All three flavors come together to create a smooth, spicy and hearty deviled egg. The richness of the deviled eggs is a perfect match with a lush, Chardonnay. La Crema Sonoma Coast Chardonnay fits the bill nicely!

Sriracha Deviled Eggs with Crumbled Bacon: Spicy, creamy, smokey ... what else do you need in an appetizer?

If you are unfamiliar with sriracha, it is a Thai chili paste that adds a touch of heat and lots of flavor to whatever you are cooking. Paired with a sweet curry powder and salty bacon, this is one amazing deviled egg.

Sriracha Deviled Eggs with Crumbled Bacon

So with Easter coming up and spring and summer outdoor parties in sight, whip up a batch of these delicious deviled eggs and remember why deviled eggs will always be the perfect appetizer.


Tip: There are a couple ways to get those pesky shells off the hard-boiled eggs—farm-fresh eggs are harder to peel. I use supermarket eggs because they are slightly older and have a larger air pocket, making peeling easier. I also crack the eggs gently after they have been boiled and let them sit in cold water overnight.



Sriracha Deviled Eggs with Crumbled Bacon

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Cook time: 
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Serves: 12, 1/2 egg servings


  • 1/2 dozen large eggs
  • 3 – 4 tablespoons mayonnaise
  • 1/2 tablespoon Sriracha sauce
  • 1/4 cup chopped chives
  • 1 teaspoons curry powder
  • 2 strips bacon, cooked and crumbled


  1. In a large pot or sauté pan, cover the eggs with cold water and bring to a boil. Remove the pot from the heat, cover, and let sit for exactly 14 minutes. Plunge the eggs into a bowl of ice water to cool Gently tap the eggs with the back of a spoon and let the eggs sit in water for a couple hours or overnight to help loosen the shell. When ready to serve remove the shell.
  2. Using a slightly moistened thin, sharp knife, cut the eggs in half lengthwise.
  3. Remove the egg yolks into a medium bowl and mash with a fork. Stir in the mayonnaise, Sriracha, curry powder and 3 tablespoons of the chives, mixing until very smooth.
  4. Transfer the yolk mixture to a pastry bag fitted with a star or plain tip, or a zip-top bag (with the corner cut off). Set the egg whites on a serving platter and pipe in the filling.
  5. Just before serving, sprinkle the deviled eggs with bacon crumbles and remaining chives.