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Lighter Spicy Halloween Deviled Eggs with Sriracha

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These Lighter Spicy Halloween Deviled Eggs with Sriracha Web are a healthier, spooky twist on a classic appetizer. Creamy Greek yogurt and a kick of sriracha create a guilt-free filling, topped with a dramatic sriracha web for Halloween flair.

Ingredients

Scale
  • 6 large eggs (room temperature)
  • 1 tablespoon white vinegar
  • 3 tablespoons plain Greek yogurt (e.g., Fage)
  • 1 tablespoon mayonnaise
  • 1 teaspoon sriracha (adjust to taste)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon salt
  • Freshly ground black pepper (a pinch)
  • 2 tablespoons sriracha (for web)
  • 1 teaspoon water (for web)
  • 1 tablespoon fresh chives, finely chopped
  • Optional: black sesame seeds or edible glitter

Instructions

  1. Hard-boil the eggs: Place eggs in a medium saucepan, cover with cold water by 1 inch, add 1 tablespoon white vinegar. Bring to a rolling boil over high heat, cover, remove from heat, and let sit for exactly 12 minutes.
  2. Shock the eggs: Transfer eggs to a large bowl of ice water using a slotted spoon. Let sit for at least 5 minutes to stop cooking and ease peeling.
  3. Peel and halve: Gently crack and peel eggs under running cold water. Pat dry. Slice each egg in half lengthwise. Remove yolks to a small bowl. Arrange egg white halves on a serving platter.
  4. Make the filling: To the yolks, add Greek yogurt, mayonnaise, 1 teaspoon sriracha, Dijon mustard, smoked paprika, salt, and black pepper. Mash with a fork until smooth and creamy. Taste and adjust seasoning.
  5. Fill the eggs: Spoon filling into a piping bag or zip-top bag with a small corner snipped off. Pipe mixture evenly into the 12 egg white halves.
  6. Create the sriracha web: In a small bowl, mix 2 tablespoons sriracha with 1 teaspoon water. Dip a toothpick into the thinned sriracha. Starting from the center of each filled egg, drag the toothpick outward in a spiral motion to create a web pattern.
  7. Garnish and serve: Sprinkle chopped chives over the top. Add black sesame seeds or edible glitter if desired. Serve immediately or refrigerate until ready to serve.

Notes

Use eggs that are about a week old for easier peeling. The Greek yogurt to mayo ratio (3:1) is key for creamy texture without being too thin. For the sriracha web, practice on a plate first if needed. The web may bleed if stored long; add garnish just before serving for best presentation.

Nutrition

Keywords: Halloween deviled eggs, spicy deviled eggs, sriracha deviled eggs, lighter deviled eggs, Greek yogurt deviled eggs, spooky appetizer, Halloween party food

Find it online: https://jollyfork.com/lighter-spicy-halloween-deviled-eggs-with-sriracha/