SPICY DEVILED EGG WITH SRIRACHA AND PAPRIKA
This Spicy Deviled Egg With Sriracha And Paprika is a high-protein and flavour-packed appetiser with a spicy kick from sriracha, salt and smoked paprika. Instead of traditional mayonnaise, this recipe uses Greek yoghurt, which adds a tangy creaminess while keeping it lighter and healthier. The combination of heat from the sriracha, smokiness from paprika and subtle acidity from lemon juice makes this a delicious low-carbohydrate and keto-friendly snack. This Spicy Deviled Egg With Sriracha And Paprika is perfect for party appetisers, quick snacks or meal preparation. This one-serving Spicy Deviled Egg With Sriracha And Paprika is excellent for those who want a bite-sized burst of flavour without overindulging. Whether you’re looking for a quick protein boost or a bold twist on classic deviled eggs, this recipe delivers taste and simplicity in just a few minutes.
RECIPE CATEGORY
Appetiser, Hors D’Oeuvres
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Boil, No-Cook, 5 Ingredient or Less
OCCASION/HOLIDAY
Party, Poker/ Game Night, Picnic, Casual Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Keto, Wheat / Gluten-Free
DISH TYPE
Snack
INGREDIENTS
These are the ingredients for a Spicy Deviled Egg With Sriracha And Paprika:
- 50 grams | 1.76 ounces | 1 hard-boiled egg
- 5 grams | 0.09 ounces | ½ teaspoon Greek yoghurt
- 3 grams | 0.05 ounces | ¼ teaspoon sriracha
- 6 grams | 0.02 ounces | ¼ teaspoon smoked paprika
- 3 grams | 0.01 ounces | pinch of salt
FULL NUTRITIONAL INFORMATION
- Calories: 82 kilocalories
- Protein: 6.6 grams
- Total Fat: 5.3 grams
- Carbohydrates: 1.1 grams
- Fibre: 0.2 grams
- Sugar: 0.2 grams
- Sodium: 171 milligrams
PREPARATION
These steps are followed for the preparation of Spicy Deviled Egg With Sriracha And Paprika:
- Boil The Egg: Place the egg in a pot of water and bring to a boil. Let it cook for 10 to 12 minutes, then transfer to an ice bath for 5 minutes to cool.
- Peel And Halve: Once cooled, peel the egg and slice it in half lengthwise.
- Prepare The Filling: Remove the yolk and place it in a small bowl. Add Greek yoghurt, sriracha, smoked paprika and salt, then mash until smooth.
- Fill The Egg: Spoon or pipe the spicy yolk mixture back into the egg white halves.
- Garnish And Serve: Optionally, sprinkle with extra paprika or add a small slice of jalapeño or chives for presentation.
PREPARATION TIME
5 minutes
COOKING TIME
10 minutes
TIPS
Here are some helpful tips for Spicy Deviled Egg With Sriracha And Paprika:
- For Creamier Filling: Use a fork or small food processor to blend the filling.
- For Extra Spice: Increase the sriracha or add a pinch of cayenne pepper.
- For A Smoother Finish: Use a piping bag to fill the eggs.
- Make It Ahead: Boil the eggs in advance for meal preparation.
VARIATIONS
- Dairy-Free Option: Substitute Greek yoghurt with dairy-free coconut yoghurt.
- Lower Fat Option: Use fat-free Greek yoghurt instead of full-fat.
- Asian Twist: Add sesame oil and chopped scallions for an umami boost.
- Smoky Chipotle: Replace sriracha with chipotle sauce for a smoky flavour.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Not recommended because eggs do not freeze well.
- Make Ahead: You can prepare the filling in advance and assemble it when ready to serve.
