A quick and easy deviled eggs recipe with a creamy mayo base and a spicy kick from sriracha, perfect for appetizers, snacks, or potlucks.
Use eggs that are about a week old for easier peeling. Adjust sriracha to your preferred heat level. If filling is too thick, add a splash of milk or more mayo; if too runny, add more mashed yolk. Can substitute Greek yogurt for mayo for a lighter version. Store leftovers refrigerated up to 2 days. Not recommended to freeze.
Keywords: deviled eggs, sriracha, spicy appetizer, creamy deviled eggs, easy appetizer, party snack