These sriracha deviled eggs are creamy and perfectly spicy, with a back-of-throat tingle you’ll just love. These sriracha deviled eggs are Whole30 and paleo, making them a perfect addition to your primal meal rotation. They’re a great Whole30 appetizer recipe, too!
Any Arrested Development fans here?
There’s a scene I’ll never forget, and, no, it’s not when Buster finally understands that Oscar is his father because he says, after weeks of telling Buster with no success, that Oscar wants to share his “Pop Secret” with him. Was that confusing? I don’t care. Worth it if you’ve seen it. If you haven’t, I just don’t even know what you’re doing sitting here reading something when you should be binging.
But no, it’s not that scene, or the one where Lindsey drinks an entire bottle of vodka because her mom had always told her it’d “go bad,” so you had to imbibe the entire thing in one setting. It’s not that one, either.
It’s when George Michael describes the delicious little snack that his always forgotten girlfriend Anne eats: the mayonegg. She squirts a packet of mayonnaise in her mouth then rolls a hard-boiled egg around in there after. After describing it, he asks his dad what’s wrong, and his dad replies, “I don’t feel so good.”
I laughed so hard I got round ligament pains when I rewatched it just then ^
The funny bit, though, is that the “mayonegg” is actually a thing, and especially in France: œufs mayonnaise. Literally translated as egg mayonnaise, but we can assume that those Frenchies meant, as they do with all adjectives, a little switcheroo, making this a mayonegg.
I’m trying to make it work, y’all.
This Frenchy mayonegg is a hard-boiled egg with a homemade mayonnaise on top, sometimes elevated with chopped cornichons or Dijon, whatever. I saw it on the menu at several bistros we enjoyed in Paris last week and thought of Anne every time. Anne, so cute with her little mayonegg.
The funny thing, though, is that we have something almost identical on the menu in America but we find it way less bizarre: the deviled egg. When it comes down to it, deviled eggs are just that: mayoneggs. Hard-boiled eggs, their yolks mashed with mayonnaise, fortified with a bit of mustard, maybe, the mixture spooned back into the cooked egg white shell. Gourmet French cuisine, my friends! Or so cute, if you’re going Arrested Dev style.
These sriracha deviled eggs, though, really put the devil into the recipe. Instead of settling for standard Whole30 deviled eggs, AKA the most perfect Whole30 appetizer ever, I decided to spike the egg yolk mixture with my Whole30 sriracha. The result was phenomenal.
The sriracha deviled eggs are spicy, but not tongue-on-fire spicy: no, they’re back-of-throat, tingle-and-burn spicy. They’ve got the mustard we all love in deviled eggs and plenty of Whole30 immersion blender mayonnaise (hopefully loaded with garlic, if you make my recipe!) and a really welcome dollop of my fiery Whole30 sriracha.
They’re perfect for a Whole30 picnic or as a Whole30 appetizer, but I’d eat them as dinner, too. Just watch me!
I really encourage you to make your own Whole30 sriracha for this recipe. If you can’t find red jalapeño peppers, fresno peppers work just fine, too. If you can’t find them at your standard grocery, try a Whole Foods or international market! Really, the Whole30 sriracha makes all the difference. You’ll love them.
- Slice peeled, hard-boiled eggs in half and scoop out yolks of 6 into a medium bowl. Add mayonnaise, yellow mustard, sriracha, and salt to bowl and mash until very smooth. Transfer mixture to a piping bag or sandwich bag and cut off the tip. Pipe yolk-sriracha mixture back into egg whites until filled. I discarded the yolk of the 7th egg and filled the whites with remaining yolk-sriracha mixture.
- Garnish with a fresh cilantro leaf and black sesame seeds.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.