I love me some Sriracha!! It’s the perfect addition to standard deviled eggs. The bonus is these are low in points!
(This post contains affiliate links. Please see my disclosure for more info.)
I love Sriracha and mayonnaise mixed together as a sauce. I always use it for my Crab Cakes recipe. It’s the perfect sauce!
So I figured why not use that in deviled eggs? I use light mayonnaise which is low in points and Sriracha and eggs are 0 points (I follow the blue plan). That makes this a very low point snack!
Don’t be afraid if you dislike spicy food. Even though it’s Sriracha it’s not spicy. It’s mixed with enough mayonnaise and yolk that it doesn’t really pack heat.
The most “complicated” part of this recipe is making the hard boiled eggs. It seems like there are a million different ways to make the perfect hard boiled egg. I always make mine the same way and my yolks are the perfect color yellow each time.
Are you on the edge of your seat? Ok, I put my eggs in a saucepan then I fill it with hot water. I put it over high heat until it comes to a boil. When it starts to boil I set the timer for 12 minutes. The second that timer goes off I pour out the boiling water and add cold water, followed by a bunch of ice cubes. Then I let them sit for about 10 minutes.
I love that eggs are 0 points with Weight Watchers Freestyle, but it is easy to get sick of them if you’re making them the same way each time. That’s why I like these Sriracha Deviled Eggs. It jazzes them up a little bit! 🙂
Here are a few of the things I used for this recipe:
Sriracha Deviled Eggs
Yield: 4 Servings (3 egg halves = 1 point per serving for blue and purple, 2 points for green)
- 6 eggs, hard boiled
- 6 tablespoons light mayonnaise
- 2 tablespoons Sriracha sauce
- Pinch of garlic powder
- Pinch of salt
- Peel the eggs, then cut them in half.
- Remove the yolks and add them to a food processor or small bowl. Also add the light mayonnaise, Sriracha, garlic powder and salt. Grind in the blender, or blend in the bowl.
- Add the yolk mixture to the whites of the egg.