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Spicy Sriracha Deviled Eggs with Horseradish

These little two-toned Sriracha deviled eggs with horseradish cheese are fantastically spicy and perfectly cheesy with a creamy spice that your guests will love!

A multi-colored deviled egg garnished with parsley and mustard caviar.

Spicy Sriracha Deviled Eggs with Horseradish

Every once in a while, I shock myself with just how tasty an appetizer can be. This was one of those times.

They would be tasty enough if they were only Sriracha deviled eggs, but I think the horseradish-mustard ribbon gives them a more exciting flavor!

I was so lucky to find that fascinating little green sprout in my broccoli to garnish it with! I also used a little bit of parsley to add some freshness to the bite.

Would you like to make your own mustard caviar?

It’s so simple! You just need a few mustard seeds and your favorite sauce. I thought Sriracha was perfect for this mildly spicy egg, but you can get really creative!  Take a look at my recipe!

3 kinds of mustard caviar on a marble table. Sriracha, pickle juice and balsamic vinegar.

How to create the lovely multi-colored filling

I love making multi-colored and multi-flavored deviled eggs. It’s such a fun technique. All you need is a little cellophane, two bowls to mix your different fillings in, a pair of scissors and a pastry bag with a pretty tip. The pastry bag and tip is key. Without them, you won’t get that perfectly mixed multi-color filling.

Once you’ve added your mustard, mayo and cheese to your filling, you’ll split it into two bowls and mix the Sriracha into one. Then you simply spoon the filling onto two pieces of cellophane, and roll them up into tubes. Snip the ends, and place them evenly inside a pastry piping bag with a tip.

For a full tutorial, check out How to Make Multi-Colored Eggs.

a side by side shot. One the left are 2 blobs of deviled egg filling cellphone, on the right, the filling rolled up into cellophane tubes.

A Few Deviled Egg Pro Tips!

1. I simply use a knife to gently crack around the center of an egg and carefully peel the shell. Then, when slicing my eggs, I like to slice through the center-middle, as opposed to longways. I find the egg-halves will have a more sturdy base when cut this way.

2. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.

3. No need to always gouge out your yokes with a spoon. They’ll almost always slide out if you’re gentle. You may sometimes have a little left over, but it’s easier and less damaging to the egg white, to try sliding first.

4. To get perfectly smooth egg-fillings, push the yokes through a mesh strainer before mixing in your mayo and mustard.

5. Wash and gently dry your egg whites so that they’re absolutely perfect before filling.

6. The perfect consistency of deviled egg filling is almost exactly like hummus. If your filling seems a little dry, just add a little more mayo.

7. Always use a pastry piping bag and a pretty tip. It really makes your eggs look so much more professional.

8. When garnishing with a spice, pour a bit into your hand first and use your fingers to gently sprinkle. Otherwise, if you pour directly from the bottle, it’s very likely too much will come out at once, and you’ll end up with a deviled, over-spiced heart break.

A closeup of a multi-colored deviled egg garnished with parsley and mustard caviar.

A Little More Tasty Deviled Egg Inspiration

Two-Tone Curry Daisy Deviled Eggs
Cherry Blossom Deviled Eggs
Colorful Deviled Eggs with Curry
How To Make Multi-Colored Deviled Eggs

If you try this recipe or any of my tasty drinks or treats, make sure to take a picture and tag me on Instagram! I love to see your creations! And don’t forget to follow me on Pinterest for more loveliness, too.

5 from 2 votes
A multi-colored deviled egg garnished with parsley and mustard caviar.
Spicy Sriracha Deviled Eggs with Horseradish
Prep Time
20 mins
Cook Time
20 mins
Cooling time
2 hrs
Total Time
2 hrs 40 mins
 

These little two-toned Sriracha deviled eggs with horseradish are fantastically spicy and perfectly cheesy with a creamy spice that your guests will love!

You’ll require a pot, mesh strainer and 2 mixing bowls for this recipe. You’ll also require a pastry piping bag for these deviled eggs to ensure your ribbons of filling are perfectly mixed.

Course: Appetizer
Cuisine: American
Keyword: party food, spicy
Servings: 12 Deviled Eggs
Calories: 50 kcal
Author: Genevieve Morrison
Ingredients
  • 6 Eggs
  • 1 tbsp. mayo
  • 1 tbsp. spicy brown mustard
  • ½ tsp. Sriracha
  • ¼ cup thinly shredded horseradish Cabot cheese
  • 1 tbsp. Sriracha-soaked mustard seeds
  • A few small parsley leaves
Instructions
  1. Add 6 eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 10 minutes. Refrigerate for 1-2 hours.

  2. Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.

  3. Slice them carefully in half. I like to slice them through the center instead of longways. I find they’re a more satisfying bite that way. Slice a little bit off the bottom so they sit flat on a surface without sliding around.

  4. Remove the yokes by simply sliding them out, or using a very tiny spoon, making sure to keep the whites free from rips or dings. Push them through the mesh strainer into your mixing bowl. This will ensure your eggs are creamy and smooth without any eggy chunks.

  5. Wash and dry your eggs with a paper towel so the whites are perfectly tidy and picture perfect.

  6. In the mixing bowl, mix in your mayo, mustard and cheese with a few shakes of salt and a few shakes of fresh pepper to the egg yokes. Mix the ingredients carefully. Depending on the size of your eggs, your filling may seem a little dry, so you may have to add a little more mustard. You want your consistency to be similar to hummus.

  7. Separate your filling into two bowls, equally. To one bowl of filling, add the Sriracha and mix.

  8. Lay down two pieces of cellophane on a flat surface and spoon your two fillings onto each. Roll them up so you have two tubes of filling. Snip the ends.

  9. Place both of your tubes into a pastry piping bag, making sure they fit nicely together in the tip, and squeeze into your egg halves.

  10. Garnish with sriracha-soaked mustard seeds and parsley.

Nutrition Facts
Spicy Sriracha Deviled Eggs with Horseradish
Amount Per Serving (1 Deviled Egg)
Calories 50 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 84mg 28%
Sodium 73mg 3%
Potassium 30mg 1%
Protein 3g 6%
Vitamin A 2.8%
Vitamin C 0.2%
Calcium 2.9%
Iron 2.3%
* Percent Daily Values are based on a 2000 calorie diet.

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7 Comments

  • Reply
    Laurie Siegmund
    February 23, 2019 at 5:08 am

    Genevieve, How long does the mustard seed caviar stay good in the refrigerator. I have the caviar that I made for my catering event and wanted to use it tomorrow night for gourmet group….it’s been a month. Too long?

    • Reply
      Genevieve Morrison
      February 23, 2019 at 9:26 am

      Oh, they can stay good for months. It all depends what they’re soaked in. I have sriracha, pickle juice and balsamic mustard seeds that I made last summer and they’re perfectly good, but that’s because the liquids I used have a very long shelf life. As long as yours does too, just keep the soaked seeds sealed in an airtight container like a jar with a tight lid, and they’ll last a good long time 😉

      • Reply
        Laurie Siegmund
        February 23, 2019 at 3:22 pm

        Awesome. It’s the Sriracha and pickle juice ones so I’ll use them again tonight!

  • Reply
    Laurie Siegmund
    January 24, 2019 at 7:08 pm


    I seriously can’t even get over your deviled eggs! I am adding them to my smoked salmon board for a catering event this Sunday. Thank you for the mustard caviar idea…well all of your ideas. I never dreamed deviled eggs could be a work of art!!

    • Reply
      Genevieve Morrison
      January 24, 2019 at 7:56 pm

      Oh you’re so sweet! Ooooo! A smoked salmon board? I would love to see a photo of that when it’s done! Enjoy the deviled eggs, and thank you for such a lovely comment!

      • Reply
        Laurie Siegmund
        February 23, 2019 at 5:09 am

        I will post my picture on the Pinterest page for you. They were a hit!!!

        • Reply
          Genevieve Morrison
          February 23, 2019 at 9:27 am

          Yay!!! So glad!

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