Sriracha Bacon Deviled Eggs

This recipe is brought to you by Seasonal and Savory.
  • 15m

    prep time

  • 6





  • 8 large eggs, hard boiled, cooled, and peeled
  • 1/4 cup Stubb's® Texas Sriracha Anytime Sauce
  • 1/4 cup mayo
  • 2 tablespoon salted butter, softened
  • 3 strips of crisp-cooked bacon, cut into small pieces
  • Garnishes, as desired: extra Texas Sriracha sauce, chopped fresh chives, small pieces of cooked bacon


  • Slice each egg in half on the diagonal, and scoop the yolks out into a mixing bowl. Mash the yolks well with the Stubb's Texas Sriracha Anytime Sauce, mayo, and butter. If the mixture is not creamy enough for you, stir in a little more mayo or butter to taste. Stir in the bacon.

  • Using a spoon or a piping bag, mound the filling into the eggs whites. If desired, drizzle with a little extra sauce, sprinkle with chives, and top each egg with a little bacon 'flag' right before serving. If you make this in advance refrigerate without garnishes. When ready to serve, add the garnishes.

Nutrition information (per Serving)