Happy deviled egg season!
Deviled eggs are one of those timeless snacks—sure, you could argue they’re for any season, but for me Easter always feels like their official kickoff. In my family we tend to make them in the warmer months: they rarely show up during winter or the holidays, which, if you stop to think about it, is a little odd.
So let’s change that. Let’s make deviled egg season year-round. Sound good?
I worried I couldn’t top last year’s deviled egg combo because I still adore those flavors. Bacon and blue cheese with an asparagus spear? Yes, please. It was such a hit I thought it might be impossible to follow.
And yet here we are.
Time flies. I only realized the other recipe was two years old and suddenly felt like I’d lost a year—how did that happen? Life moves fast, but new flavors keep it interesting.
I wanted a combination I’d love as much as the last one. As always, some people—like my mom—prefer classic deviled eggs and don’t want them altered. I, however, did not inherit that “leave it alone” gene. I love elevating simple things.
This version leans into my love of toasted sesame. I mixed toasted sesame oil into the filling and added sriracha for heat, then finished each egg with a sprinkle of furikake seasoning and one more light drizzle of sesame oil. The result is bold and surprising—savory, nutty and a little spicy all at once.
Even Eddie—who loves deviled eggs but isn’t always on board with bold new twists—couldn’t resist. He came home from work and ate several standing at the sink, which in our house is the unofficial taste-test approval.
These deviled eggs are easy to eat and work perfectly as a snack, appetizer or addition to your holiday table. Adjust the sriracha to your preferred heat level and add as much furikake or sesame oil on top as you like. They’re simple to make and full of flavor.
Toasted Sesame Sriracha Deviled Eggs
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Ingredients
- 12 large eggs
- 1/3 cup mayonnaise
- 3 tablespoons plain Greek yogurt (full fat)
- 1 tablespoons Dijon mustard
- 1 1/2 teaspoons sriracha or hot sauce
- 1 1/2 teaspoons toasted sesame oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
for topping:
- furikake seasoning for sprinkling
- toasted sesame oil for drizzling
- sriracha for drizzling
Instructions
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Place the eggs in a large pot and cover with cold water. Bring to a boil, let bubble for one minute, then turn off the heat and cover the pot. Let sit covered for 15 minutes. After 15 minutes, transfer the pot to the sink and run cold water over the eggs until they cool; change the water a few times or add ice so they cool for about 30 minutes total.
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Peel the eggs and pat dry. If you want decorative shapes, you can cut them differently, otherwise slice them lengthwise as traditional deviled eggs.
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Remove yolks and add them to a food processor with mayonnaise, Greek yogurt, Dijon, sriracha, sesame oil, garlic powder, salt and pepper. Blend until smooth and creamy. Spoon or pipe the yolk mixture into the egg whites. Finish with a sprinkle of furikake, a light drizzle of toasted sesame oil and a drop of sriracha.
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