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Soy Sriracha Deviled Eggs

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These soy sriracha deviled eggs are packed full of spicy deviled egg flavor. Soaked in soy and drizzled with lots of sriracha sauce. Hello delicious!

When I was a kid I always thought my aunt used to make the best deviled eggs. Now I’m not really sure if they were actually the best or if they were the best because I was a kid and I thought everything was the best. Anytime my grandmother would throw a party I would go over to the eggs and basically eat the whole batch. I was such a weird egg loving child.

Fast forward to now and while I’m not gobbling down every deviled egg I see, I am still very much in love. They are packed full of protein, totally delicious and have a weird creamy texture that I dig. Is that weird? Is it ok to love the creamy texture of a deviled egg? Does that make me sound like a freak?

These soy sriracha deviled eggs are a play on some totally slammin’ soy deviled eggs I had at a restaurant in Ohio. I went to dinner with Emily (of Jelly Toast) and Michelle (of So Wonderful So Marvelous) and between us all we polished off 3 appetizers and 3 huge hamburgers. It was an awesome night. Plus these ladies are amazing so I feel like you should follow them. Trust me, I only hang out with cool people.

So back to these eggs. I was skeptical of the whole soy aspect but in the end it really works. Plus the drizzle of sriracha takes is from “oh look…soy deviled eggs” to “Holy crap! Are those soy sriracha deviled eggs?”

Who wouldn’t want that?

P.S. One thing I should note about the soy marinaded eggs. The soy sauce will firm up the egg white a little more than you might me used too. It still tastes great but the texture is a tad different than normal.

Soy Sriracha Deviled Eggs

These soy sriracha deviled eggs are packed full of spicy deviled egg flavor. Soaked in soy and drizzled with lots of sriracha sauce. Hello delicious!

Yield: 12 eggs

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes plus marinating time

Ingredients:

  • 6 large eggs, hardboiled
  • 1 cup low sodium soy sauce
  • 1/3 cup mayonnaise
  • 1/2 teaspoon brown mustard
  • 1/2 teaspoon sriracha, more for drizzling on top
  • Kosher salt and pepper, to taste
  • 2 green onions, sliced

Directions:

Remove the shell from the outside of the hardboiled egg and cut in half. Scoop out the yolk and add to a small mixing bowl.

In a shallow dish (I used an 8x8 pan) add soy sauce and lay egg whites into the soy sauce. Cover, marinade for 6 hours, flip the egg white and marinade for another 6 hours.

While the eggs are marinating prepare the egg yolk filling. Mix together egg yolks, mayonnaise, brown mustard, sriracha, kosher salt and black pepper. Keep covered in the fridge until ready to fill eggs.

When the eggs white are done marinating remove them from the soy sauce and pat dry.

Fill the egg holes with egg yolk filling, sprinkle with sliced green onions and drizzle with sriracha.