Deviled eggs are timeless. Their creamy filling has made them a delicious low-carb staple at potlucks, picnics, and brunch tables for generations. The best part about deviled eggs is their versatility. A mayo and mustard base provides the perfect canvas for experimenting with unexpected spices and condiments. Our favorite unique deviled egg recipe features a touch of Sriracha, the hot sauce that has become a cult classic.
The spicy, garlicky bite of Sriracha combined with the tanginess of the mustard and mayo filling makes this unique deviled egg recipe really sing. Sriracha, a hot sauce originating from Thailand, is made from chili peppers, vinegar, garlic, sugar, and salt.
The most popular Srirarcha sauce in the U.S. comes from a California-based company called Huy Fong. It’s often called “rooster sauce” because of the iconic label on its bottle.
Fun Sriracha fact: the rooster on the Huy Fong bottle is in honor of the company’s founder, David Tran, a Vietnamese refugee who was born in the year of the rooster. For more Sriracha facts, check out the fun and fascinating 2013 documentary called “Sriracha” by Griffin Hammond.
Incorporating Sriracha into your unique deviled egg recipe will not only add a burst of flavor, but it also offers capsaicin, the element that gives peppers their heat. Capsaicin can boost metabolism, reduce inflammation, and even help relieve pain.
Health Benefits of Deviled Eggs
Deviled eggs are sometimes thought of as a guilty pleasure, but they’re actually quite healthy. They’re naturally low carb—our recipe has only three grams of carbs—so if you’re living with diabetes and watching your carb intake, deviled eggs can be a great choice for a snack or side dish.
Eggs are full of protein—one large egg contains about six grams! Eggs provide all the essential amino acids that the body needs for building muscle. Plus, eggs are a rich source of healthy fats like omega-3 fatty acids, key for reducing inflammation and improving heart health.
This article has been clinically reviewed by Hanna Rifkin, RD, CDCES, clinical health coach at One Drop.
Low-Carb Deviled Eggs Recipe with Sriracha
Deviled eggs with a little extra kick! These spicy, flavor-filled eggs make a great low-carb snack for people living with diabetes. The best part: only 3g of carbs per egg! This unique deviled eggs recipe incorporates Sriracha, a garlicky hot sauce that complements the creamy mayo filling.
- 12 large eggs
6 tbsp mayonnaise
2 tsp Dijon mustard
4 tsp Sriracha hot sauce
2 tsp freshly squeezed lime juice
2 tsp finely chopped fresh cilantro
1/4 tsp salt
- Freshly ground black pepper
- Paprika, to garnish
- Cilantro, to garnish
Prepare the eggs.
Place raw eggs in a large pot—all eggs should rest on the bottom of the pan in a single layer.
- Cover eggs with cold water and an optional spoonful of white vinegar to make it easier to peel the eggs. The surface of the water should be ~1 inch above the eggs.
- Bring water to a rapid boil over high heat.
- Cover the saucepan, turn off the heat, and leave the eggs in the covered saucepan on the stove for 10 minutes.
- Cool and peel the eggs.
- Run cold water over the eggs until they are no longer warm.
- Allow them to stand until they have cooled completely.
- Peel the shells from the eggs.
Cut the eggs in half lengthwise and carefully remove the yolks. If any of the yolk has gotten onto the egg white, instead of using your finger to remove it which may damage the egg, rinse the cooked egg white gently under water. Then, let it air dry upside down on a rack.
Make the filling and assemble the eggs.
Using a fork and bowl or a food processor, combine the yolks, mayonnaise, mustard, Sriracha, lime juice, salt, pepper, and cilantro.
- Distribute the egg yolk filling evenly into the egg white halves. Use a spoon, or pipe the egg yolk mixture using a small Ziplock bag with a tiny piece of the corner cut off with scissors.
- Top the deviled eggs with paprika and chopped cilantro leaves for garnish.
Carbs 3 grams, Fat 7 grams, Protein 6 grams, Fiber 0 grams, Saturated Fat 2 grams, Sodium 220 milligrams