Spicy Keto Sriracha Deviled Eggs

Spicy Keto Sriracha Deviled Eggs offer a fiery twist on the classic deviled egg, combining creamy avocado oil mayonnaise and punchy sugar-free Sriracha for a perfectly keto-friendly bite. Each egg half is rich in protein and healthy fats with virtually no net carbs, making this recipe an ideal snack, appetizer, or side dish that supports ketogenic goals. Prepared ahead and served chilled, these deviled eggs are finished with a garnish of smoked paprika and fresh chives for a gourmet look and an extra layer of flavor.

Course Appetizer, Side Dish, Snack

Cuisine American

Keyword deviled eggs, keto, low-carb, make ahead, spicy, sriracha

Prep Time 15

Cook Time 10

Total Time 25

Servings egg halves

Calories 60kcal

Equipment

medium saucepan
Mixing bowl
fork
Piping bag or small spoon
Cutting board
Sharp knife

Ingredients

Eggs

6 large eggs use pasture-raised if possible

Spicy filling

1/4 cup avocado oil mayonnaise or other sugar-free mayonnaise
1 tablespoon sugar-free Sriracha add up to 2 tablespoons for extra heat
1 teaspoon Dijon mustard check for added sugar
1/8 teaspoon garlic powder
1/8 teaspoon fine sea salt or to taste
1 tablespoon water add as needed for a creamier texture

Garnish

1/4 teaspoon smoked paprika or sweet paprika
1 tablespoon fresh chives finely sliced, optional

Instructions

Place the eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch.
Bring the water to a gentle boil over medium heat, then reduce to a simmer and cook for about 10 minutes.
Transfer the eggs immediately to a large bowl of ice water and let them cool for at least 5 minutes to stop the cooking and make peeling easier.
Gently tap and peel the cooled eggs, then pat them dry and slice each egg in half lengthwise on a cutting board.
Carefully remove the yolks and place them in a mixing bowl, arranging the egg white halves cut side up on a serving platter.
Mash the yolks with a fork until very fine, then add the avocado oil mayonnaise, sugar-free Sriracha, Dijon mustard, garlic powder, salt, and water.
Stir and mash the mixture until it is smooth and creamy, adjusting the consistency with a small splash of additional water if needed and tasting to adjust salt and heat level.
Spoon or pipe the spicy yolk mixture evenly into the egg white halves, mounding the filling slightly above the surface.
Sprinkle the filled eggs lightly with smoked paprika and garnish with fresh chives just before serving.
Refrigerate the deviled eggs for at least 30 minutes to chill and allow the flavors to meld, then serve cold.

Notes

For strict keto, choose an avocado oil or olive oil mayonnaise and a clearly labeled sugar-free Sriracha to keep carbs minimal. You can prepare the eggs up to one day in advance by storing the whites and the yolk filling separately in airtight containers, then piping just before serving for the freshest presentation. Leftover deviled eggs keep well in the refrigerator for up to four days and should not be left at room temperature for more than two hours. If you are sensitive to spice, start with a smaller amount of Sriracha and increase gradually, or add a little extra mayonnaise to soften the heat while keeping the texture rich and creamy.

Nutrition