Print

Best Spider Web Sriracha Deviled Eggs Recipe

spider web sriracha deviled eggs - featured image
Print Recipe

These spider web sriracha deviled eggs are a showstopper appetizer with a creamy, spicy, and tangy filling topped with a dramatic sriracha web design. Perfect for Halloween, parties, or any gathering, they disappear before the main meal starts.

Ingredients

Scale
  • 12 large eggs (room temperature)
  • 1/3 cup mayonnaise (full-fat, e.g., Hellmann’s)
  • 2 tablespoons sriracha sauce (e.g., Huy Fong)
  • 1 teaspoon rice vinegar (unseasoned)
  • 1/2 teaspoon Dijon mustard (e.g., Grey Poupon)
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon white pepper
  • 1–2 teaspoons extra sriracha (for spider web design)
  • Optional garnishes: black sesame seeds, fresh chives (cut into 1-inch pieces), smoked paprika

Instructions

  1. Boil the eggs: Place eggs in a large pot, cover with cold water by 1 inch. Bring to a rolling boil over high heat. Cover, remove from heat, and let sit for exactly 9 minutes. Meanwhile, prepare a bowl of ice water.
  2. Shock the eggs: Transfer eggs to ice water using a slotted spoon. Let sit for at least 5 minutes to stop cooking and ease peeling.
  3. Peel the eggs: Gently crack eggs all over, roll between palms to loosen shell. Start peeling from the wider end. Run under cold water to remove stubborn bits. Pat dry.
  4. Halve the eggs: Slice each egg lengthwise with a sharp knife, wiping blade clean between cuts. Pop out yolks into a mixing bowl. Arrange egg white halves on a serving platter, cut-side up.
  5. Make the filling: Add mayonnaise, 2 tablespoons sriracha, rice vinegar, Dijon mustard, salt, and white pepper to the yolks. Mash with a fork until smooth. Taste and adjust seasoning.
  6. Pipe the filling: Spoon filling into a piping bag or zip-top bag. If using a zip-top bag, squeeze filling into one corner and snip off 1/4 inch of the tip. Pipe filling into each egg white half, mounding slightly.
  7. Create the spider web design: Drizzle a thin line of extra sriracha in a spiral on top of each filled egg, starting from center outward. Use a toothpick to drag from center outward through the sriracha lines in 4-6 evenly spaced directions to create a web pattern. Wipe toothpick clean between eggs.
  8. Garnish and serve: Add black sesame seeds or chive ‘legs’ if desired. Serve immediately or refrigerate for up to 2 hours before serving.

Notes

Use eggs that are at least a week old for easier peeling. Add 1 teaspoon baking soda to boiling water to help shells slide off. For best presentation, add the spider web design right before serving to prevent bleeding. The filling can be made up to 2 days ahead; pipe and decorate just before serving. For a milder version, reduce sriracha in filling to 1 tablespoon. For extra heat, add 1/2 teaspoon cayenne pepper to filling.

Nutrition

Keywords: deviled eggs, sriracha, spider web, Halloween, appetizer, spicy, party food, gluten-free, low-carb

Find it online: https://flurpchef.com/best-spider-web-sriracha-deviled-eggs-recipe/