Jun 09 2026
Restaurants›The Stillery›Sriracha Devil Eggs Recipe

Sriracha Devil Eggs Recipe

Inspired by The Stillery
Time30m
Serves6

As the name describes, crispy prosciutto, parm, chive

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Eggs

Filling

Toppings

Method

Preparation

  1. 1

    Boil the Eggs

    Place the eggs in a saucepan and fill it with enough water to cover them completely. Bring the water to a boil over medium-high heat.

  2. 2

    Cook the Eggs

    Once the water reaches a boil, cover the pan and remove it from heat. Let the eggs sit in the hot water for 12 minutes.

  3. 3

    Cool the Eggs

    After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes. This will make peeling easier.

  4. 4

    Peel the Eggs

    Once cooled, gently tap the eggs on a hard surface and peel off the shells. Rinse the eggs under cold water to remove any shell fragments.

Filling Preparation

  1. 5

    Prepare the Filling

    In a mixing bowl, combine the mayonnaise, Sriracha, Dijon mustard, salt, and black pepper. Mix well until smooth.

  2. 6

    Add Egg Yolks

    Cut the peeled eggs in half lengthwise, and carefully remove the yolks. Add the yolks to the mayonnaise mixture and mash until well blended.

  3. 7

    Incorporate Chives

    Fold in the chopped chives into the yolk mixture until evenly distributed.

Assembly

  1. 8

    Fill the Egg Whites

    Using a spoon or piping bag, fill each egg white half with the yolk filling.

  2. 9

    Prepare Prosciutto

    In a skillet over medium heat, cook the prosciutto slices until crispy. This should take about 3-4 minutes. Remove from heat and let cool slightly.

  3. 10

    Garnish the Eggs

    Crush the crispy prosciutto into small pieces and sprinkle over the filled eggs. Top with grated Parmesan cheese and a sprinkle of paprika.

More from The Stillery