Sriracha Ranch Deviled Eggs

When I think about summer, I think about getting outside and grilling. My preferred flavor of summer is a mix of watermelon, charred meat, a cold lemonade, and deviled eggs. I grew up in the South where a crystal  deviled egg platter is something in everyone’s china cabinet,and having a plastic one with a lid to take to cookouts is almost required.

However, I remember deviled eggs being a special treat, because they took a lot of time to make. There were a lot of steps, (at least that’s what I thought) so I refused to make these treats for a long time. That is, until I started baking my eggs instead of boiling all of them.

All you have to do is place one egg in each of the cups of a muffin pan, and then bake for 25 minutes on 350℉. Remove from the oven, then place all the eggs in an ice water bath. Let rest for 10 minutes, then peel.

The total time might take awhile, but it is fairly hands-off. When I realized that I could bake the eggs instead of watching a pot boil, I decided I could take them on, because I could do other things while the eggs were baking, like get items ready for my cookout, or start a load of laundry. Whatever I end up doing, I have really loved making these eggs, (probably because I really love eating them!)

The recipe below is very flavorful and a bit spicy. It is a great complement to your cookout, and you will be the hit of your family and friends. We hope you have a happy beginning of summer!

Sriracha Ranch Deviled Eggs
Prep time
Cook time
Total time
Easy twist on the traditional deviled eggs that is perfect for summer cookouts!
Recipe type: Appetizer
Serves: 24
  • 12 eggs
  • ⅓ cup mayo
  • ¼ mustard
  • 1 teaspoon herbes de Provence
  • 1 teaspoon dill
  • 1 tablespoon sriracha
  • Salt and pepper to taste
  1. Hard cook your eggs with the method above or your favorite method. Once they are cooled and peeled, slice in half lengthwise and scoop out the yolk. Place yolks in a mixing bowl.
  2. Mix all above ingredients with yolks, until smooth.
  3. Scoop a small amount into each hard boiled egg shell.
  4. Sprinkle with dill, cayenne pepper, and a drop of sriracha.


About the Author:

A native Texan who, after being diagnosed with food allergies and Celiac Disease in her mid-twenties, wanted to help others who drastically had to change their diets later in life. She now lives in Los Angeles with her husband, where she operates Mary Lee Kitchen.

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