If you love deviled eggs (I do!) and are looking for a flavorful twist on the classic appetizer, you will want to try these Bang Bang Deviled Eggs! Creamy egg yolks are mixed with my homemade bang bang sauce for a rich and tangy filling. I top each one with paprika and chives. And, for extra flavor, I like to offer additional bang bang sauce and Sriracha for drizzling. If you are craving even more unique deviled egg variations, don’t miss my Whiskey Bacon Jam Deviled Eggs! They are one of my favorites!
Ingredients & Substitutions
- Eggs: I needed 10 eggs for this recipe. It’s easy to hard-boil the eggs ahead of time. Simply boil the eggs, let them cool, then refrigerate them in their shells for up to one week. When you’re ready to make the deviled eggs, peel them, cut them in half, and proceed with the recipe. This makes meal prep much easier!
- Bang Bang Sauce: It’s all about the Bang Bang sauce, which takes these deviled eggs to a whole new flavorful level! I have homemade bang bang sauce you could use (I think it is better than store-bought). Or, if you’re short on time, store-bought works just fine for a quick and tasty option. Have a little extra on hand for drizzling!
- Salt: I added kosher salt to the yolk mixture, plus sprinkled a little on my deviled egg before eating it. It adds that finishing touch that I was craving.
- Garnish: Paprika and chives are used as toppings to make the deviled eggs look and taste even better. Paprika adds a little smokiness and a bright color, while chives give a fresh, mild onion taste that helps balance the creamy filling. Together, they make the deviled eggs taste and look delicious!
- Sriracha: If you want a little more of a kick to each bite, drizzle a bit of Sriracha over your deviled egg. Or, try your favorite hot sauce. If you don’t want to add extra sauce, you can add a pinch of cayenne pepper.
How To Make Deviled Eggs Ahead Of Time
You can prepare the egg whites and the filling up to a day in advance. Store the egg whites in an airtight container and the filling in a separate container in the refrigerator. When you’re ready to serve, just assemble the deviled eggs, add any garnishes, and enjoy! (Try not to eat them all before sharing!) This makes it easy to have everything ready for your event without rushing.
Delicious Toppings To Add To Your Bang Bang Deviled Eggs
I love these deviled eggs as-is (I think I ended up eating most of them😊), but you can add a variety of toppings. Some great options include crumbled bacon, a drizzle of honey, chopped herbs like parsley or cilantro, or even a small slice of jalapeño for extra heat. Feel free to get creative and add whatever flavors you think would complement the Bang Bang sauce!
How To Store Leftover Bang Bang Deviled Eggs
To store leftover deviled eggs, place them in an airtight container and refrigerate immediately. (If I can’t arrange them in a single layer, I will place a piece of wax paper between the layers to prevent them from sticking.) If you have extra filling, store it separately in another airtight container. For the best taste and safety, eat the leftovers within 2 days.
Bang Bang Deviled Eggs
Ingredients
- 10 large eggs
- ⅓ cup bang bang sauce, plus more for drizzling
- ½ teaspoon kosher salt, plus more for sprinkling
- paprika, for garnish
- chives, for garnish
- Sriracha, for drizzling (optional)
- salt (for sprinkling over individual deviled eggs, optional)
Instructions
- In a large pot, arrange the eggs in one layer. Fill with water until about ½-inch above the eggs.
- Bring the water to a boil, stirring occasionally to balance the yolks. Cover and remove from the heat. Let sit for 14 minutes.
- While the eggs are cooking, prepare an ice-water bath in a large bowl. Once the eggs are done, use a slotted spoon to transfer them to the ice water bath. Let cool for 1 to 2 minutes.
- Peel the eggs under water and pat dry with a paper towel. Using a sharp knife, carefully cut the eggs in half. Gently scoop out the yolks with a small spoon and transfer them to a medium bowl. Set the egg whites aside.
- To the yolks, add the bang bang sauce and salt. Mash the yolks with a fork. Whisk to combine. (You could also use a handheld mixer.)
- Spoon or pipe the yolk mixture into each of the egg white wells.
- Sprinkle paprika and chives over the eggs. Drizzle with bang bang sauce and Sriracha (optional). Add a pinch of salt to taste.
- Serve immediately, or refrigerate if making ahead and serve when ready.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
These deviled eggs are amazing! The bang bang sauce makes them extra tasty, and I love the kick from the Sriracha.
Elizabeth
I love deviled eggs, and these were not disappointing at all! I had a few, and especially liked them with a little drizzle of Sriracha on top.
Annabelle
I added a little extra salt to mine, but they were a good balance of sweet and savory.
Bella
I wasn’t sure about the sauce at first, but these deviled eggs are so good! The flavor is just right, and they’re really fun to eat.
Selena
So yummy! The bang bang sauce gives the eggs a nice spicy flavor, and the paprika on top looks pretty, too.
They look so yummy
Going to try these next week