Eye-Poppin’ Sriracha Deviled Eggs

Eye-Poppin' Sriracha Deviled Eggs

Yield: 12 servings

Paul Sletten
Rockford, IL

Ingredients and Directions


  1. Cut peeled eggs horizontally, scoop yolks into bowl.

  2. For the yolks: add sriracha, mayonnaise, rice wine vinegar, salt, and mix until smooth.

  3. For the rice noodles: Fry in canola oil at 350° F until crisp. This happens quickly, drain on paper towels. While still hot and pliable, place in six-ounce bowls to shape and cool.

  4. Season rice noodles with sugar, salt and chili flakes.

  5. To assemble: pipe egg yolk mix into whites, place half into rice noodle basket, sprinkle with chopped scallions.


  • 6 large eggs, hard boiled, peeled
  • 2 tbsp. srirarcha sauce
  • 2 tbsp. mayonnaise
  • 1 tsp. rice wine vinegar
  • 2 tbsp. finely chopped scallions
  • 1 tsp. sugar
  • 1 tsp. salt
  • ¼ tsp. chili flakes
  • 1 pkg. rice noodles
  • 1 quart canola oil (for frying)
  • 2 tbsp. finely chopped scallions

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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