Sriracha Deviled Eggs

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Spice up a classic party favorite with this recipe for Sriracha Deviled Eggs! Mouthwatering whipped yolks in hard-boiled egg halves pack a protein punch in every delicious bite. Zesty ingredients like sriracha, Dijon mustard, and paprika add sizzle while nonfat or low-fat Greek yogurt delivers creamy texture without the calorie overkill.

This combination of bold flavors and chewy textures is to die for. Don’t worry if you’re not a natural in the kitchen! The instructions are super simple and certain to yield nutritious, bite-sized snacks.

Sriracha Deviled Eggs

Sriracha Deviled Eggs

Yields: 6 servings | Serving Size: 2 deviled eggs | Calories: 83 | Total Fat: 5g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 188mg | Sodium: 241mg | Carbohydrates: 1g | Fiber: 0g | Sugars: 1g | Protein: 7g | SmartPoints (Freestyle): 3 |


  • 6 large eggs
  • 1/4 cup nonfat or low-fat plain Greek yogurt
  • 1 tablespoon sriracha hot sauce
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon sea or kosher salt
  • 1/4 teaspoon paprika or smoked paprika
  • 1/2 of a seedless or japanese/hot house cucumber, thinly sliced for garnish, optional


  1. To hard boil the eggs, place in a small pot and cover with cold water. The water should be at least one inch over the eggs. Bring just to a boil over medium heat. Cover and remove from the heat. Let sit for 10 minutes. Place in strainer under cold running tap water to cool. Peel and cut in half.
  2. Scoop out yolks and add them with yogurt, sriracha, mustard, salt and paprika to a blender or food processor and puree. Carefully scoop back into egg whites or pipe into the whites.
  3. Garnish each egg with a slice of cucumber, if desired.
  4. Enjoy!

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