Sriracha Deviled Eggs with Candied Jalapeno

By Renee's Kitchen Adventures

Published 04/07/2014

Sriracha Deviled Eggs with Candied Jalapeno Peppers


  • 12 large, hard boiled eggs, peeled
  • 3 TBS granulated sugar
  • 3 TBS water
  • 1 large jalapeno pepper, sliced into thin rings
  • 2 TBS reduced-fat cream cheese, at room temperature
  • 1/3 cup reduced- fat mayonnaise
  • 1/2 tsp. Sriaracha or to taste
  • 2 tsp. Dijon mustard
  • 1 TBS unseasoned rice vinegar
  • salt and pepper, to taste
  • paprika (optional)


  1. In a glass mug or small microwavable dish, combine the sugar and the water. Heat in microwave on high for about 1-2 minutes or until the sugar is fully dissolved into the water. Place the sliced jalapeno into the hot sugar/water mixture and set aside.
  2. Halve the hard boiled eggs long ways. Scoop out the yolks into a food processor fitted with the blade. Place the egg white shells onto your Wilton Armetale serving tray or whatever serving dish you are using.
  3. To the egg yolks in the food processor, add in the cream cheese, mayo, Sriracha, and Dijon mustard. Process until a smooth paste. With processor running, slowly add in the rice vinegar until it the mixture is nice and smooth and loose enough to pipe into egg white "shells". Add salt and pepper, to taste.
  4. Place the yolk mixture into a large piping bag and pipe into the reserved egg white "shells." (Or just spoon mixture into egg white shells.) Top each deviled egg with a slice of the reserved candied jalapeno and sprinkle with paprika, if desired.

Yield: 24 deviled eggs

Prep Time: 00 hrs. 15 mins.

Cook time: 00 hrs. 00 mins.

Total time: 15 mins.

Tags: eggs, appetizer, spicy, jalapeno

Adapted from Allrecipes

Servings - 12  Serving Size - 2 deviled eggs  Points Plus per serving - 3P+

Calories - 106.4,   Total Fat - 6.8g,   Carb. - 4.2g,   Protein - 6.5g,   Fiber - 0g