Name: Deviled Eggs with Bacon and Sriracha
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Ingredients: 8 eggs (we want 12 halves; this will provide a few backups); 4 cups ice; 1 teaspoon spicy brown mustard; 3 teaspoons sriracha; dash salt; dash pepper; 4 Tablespoons mayo; 1 stalk green onion; 3 strips of cooked bacon, chopped; drizzle of honey; 1/4 small cucumber; 1/4 cup pickled onions; dash paprika

Jump to Recipe Print Recipe

Stuffed, Spicy, and Sweet!

In my family, deviled eggs are reserved for the holidays, and frequently at potluck style gatherings. What’s the difference between stuffed eggs and deviled eggs? Both are tasty but deviled come with a little heat. I’m using sriracha, inspired by deviled eggs I ordered from a brunch menu. My deviled eggs with bacon and sriracha are also topped with honey making them stuffed, spicy, and sweet!

spices and mayo on a plate, sriracha, bacon, honey, eggs, and picked onions in a bowl, green onions and cucumber

You can really customize your deviled eggs by adding other toppings like crumbled bacon, pickled onions, cucumbers, paprika, and green onions. Adding crunch, color, and a variety of flavor profiles from sweet and salty, to sour and spicy.

What You Need to Make Deviled Eggs with Bacon and Sriracha

Eggs – Nothing special to note here, eggs are eggs. I used large. Do have a few extra in case they crack during the boiling process, or if they don’t peel well.
Sriracha – I really like sriracha because it’s not all heat, it has a great flavor as well. Sriracha will go in the yolk filling and can be drizzled on top of the finished stuffed eggs.
Mayonnaise and Mustard – Besides the yolk, mayo is the second main ingredient in the filling. I prefer mayo over miracle whip. I like a spicy brown mustard, but you can also use Dijon (adjust the salt you add), or standard yellow mustard as well.
Salt, Pepper, Paprika – Second fiddle spices, but important. Paprika is optional, but it adds a nice smoky flavor and a bit of color.
Toppers – Green onion, cucumber, pickled onions (grocery store), and cooked bacon. I love all of these for different reasons, try them all together or in different combinations.
Honey – Please, please try this. The eggs are delicious without, but adding honey takes the flavor to a different level. So. Good.

hard boiled eggs in a saucepan with water

How To Make Deviled Eggs with Bacon and Sriracha

I’m not sure why stuffed eggs only make an appearance at special occasions. They seem to be popular, always disappear, and are really kind of easy to make.

Start by placing raw eggs in a medium saucepan. Cover the eggs with water. It’s important to make sure there is enough water in the saucepan to cover the eggs by 2 inches. If there isn’t enough water, the eggs won’t cook properly.

Bring the water to a boil. Then, cover the saucepan with a lid and remove the eggs from the heat. Let the eggs sit for 15 minutes.

crumbled bacon, pickled onions, honey in bowls and chopped cucumber and green onion with a knife

Tasty Toppings for Deviled Eggs with Bacon and Sriracha

While the eggs are resting in their hot tub, prepare the toppings. Peel the cucumber and cut 1/4″ thick slices, then cut those into petite diced cubes. Trim the green onions, and thinly sliced the onion on an angle.

Chop cooked bacon or use pre-made bacon crumbles. For an easy, mess free method to prepare bacon check out the Mess Free Bacon Oven recipe.

Also chop the pickled onions into smaller pieces. These can be purchased at the grocery store in the pickle section.

hard boiled eggs in a saucepan with ice and water

hard boiled eggs in a saucepan, eggs are cracked

Peeling and Filling

After the eggs are done resting for 15 minutes, drain the water and replace it with ice. Fill the pan with cold water and let the eggs rest until the ice is mostly melted, about 10 minutes.

Next, drain the ice water and give the saucepan a gentle shake to jostle the eggs against each other and the pan. This will crack the shells. Do not be too aggressive, this could cause the whites to break as well. You just want to get cracks so you can start to peel them by hand.

Use your hands to carefully remove the shells. Rinse with water to remove any small pieces of shell; use running water or submerge the eggs in water while peeling to help in the removal.

peeled hard boiled eggs in a white bowl — Peeled hard boiled eggs in a white bowl

hard boiled eggs cut in half on a surface with whole eggs in a bowl

After the shells are removed, cut the eggs in half. You can also try to run the knife around the yolk. This does make it easier to remove the ball of yolk, but I found it more difficult to get a nice clean, straight cut across the white. Clean the knife off after each cut.

hard boiled eggs with the yolks removed and in a white bowl

empty hard boiled egg whites and yolks in a bowl

For a cleaner looking egg, rinse the egg whites in water to remove any yolk that is stuck to the rim.

In a small bowl, add the yolks, mayo, sriracha, salt, pepper, and mustard. Mash the mix with the back of a fork until smooth and well combined. You can also use a food processor. I just find the fork just as effective and more convenient.

egg yolks, sriracha, mayo, mustard, salt, and pepper in a white bowl with a fork

Stuffing and Topping the Eggs

I have a tool with a tip that creates this fun star shaped filling. Or use spoons to fill up each half.

Here’s the fun part! Top the eggs with any or all the toppings. Give them an extra drizzle of sriracha and honey, or just honey.

deviled eggs stuffed with bacon, sriracha, green onions, cucumbers, picked onions, and honey

As you can see below, I make a combination of different toppings, some with sriracha, some with honey. Dust a few with paprika. Make these your own!

Tips, Tricks, and FAQs

Can deviled eggs be made ahead of time? I would say yes, but I would recommend boil the eggs, peel, make the filling, but don’t stuff and don’t top. Prepare the toppings ahead and put each in well-sealed containers. Make sure the filling is covered well by placing some plastic wrap directly on the filling and in a container with a lid to prevent it from developing a skin. Then, just assemble them when ready to serve.
Substitutions. Try your favorite hot sauce in place of sriracha or a bit of horseradish sauce.
Tasty Toppers. Try finely chopped red onions in place of the green onions, try breadcrumbs cooked in butter sprinkles on top, chopped ham, or crumbled French fried onions.
Filling. If you don’t have a fun gadget to fill the eggs, you can just as easily use two spoons to scoop and scrape the filling in… with so many toppings, I’m not sure it really matters what the yolk filling looks like underneath! Frosting piping bag and tip will work as well, if the tip is large enough for the thick filling.
Have a Backup Plan. As noted above, it’s always good to boil a few extra eggs than you need. Most of the eggs will peel well, but even in my photo, I had at least one that didn’t, and I had another with a yolk that ended up too close to one end, making the wall of the white thin an extra fragile.