Sriracha Deviled Eggs

40 min.
4-6 Servings
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  • 1 dozen Nature's Basket large brown cage free eggs
  • ½ cup Giant Eagle mayonnaise
  • 1-2 Tbsp. Sriracha hot chili sauce
  • ½ bunch green onions
  • ½ tsp. kosher salt
  • ¼ tsp. ground black pepper


  Prep Time: 20 min. • Cook Time: 20 min.

Thinly slice shallots. Place eggs in a pot of cold water and place on stove. Once eggs come to a boil (about 10 minutes). Turn off heat and let eggs sit for 15 minutes in the hot water. Place eggs in an ice bath consisting of ice and cold water and let sit for 10-15 minutes.

Once eggs have cooled, carefully peel. Slice eggs in half lengthwise. Remove the yolks and place in a bowl.

With a fork or potato masher mash egg yolks until they form a paste. Stir in mayonnaise, half of the green onions, sriracha, ½ teaspoon of salt and ¼ teaspoon of pepper. Place yolk mixtures in a large zip lock bag. Trim one end of the bag and pipe the egg mixture dividing evenly. Garnish with green onions and little drizzle of sriracha if you like it spicy.