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Toasted Sesame Sriracha Deviled Eggs

5 from 3 votes
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  • 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:


  • To boil the perfect egg, place the eggs in a large pot and fill it with cold water. Bring it to a boil and let bubble for 1 minute, then turn off the heat and cover the pot. Let the pot sit for 15 minutes. After 15 minutes, place the pot in the sink and fill it with cold water to cool the eggs down immediately. You want the eggs to sit in cold water for 30 minutes or so, so you will need to dump the water and refill with cold water a few times. You can add some ice cubes too!
  • After 30 minutes, peel the eggs and place them on a paper towel. If you’d like to cut them into “stars” you can follow this tutorial here (this is also how I cut my kiwi fruit!).  Otherwise, you can slice the eggs like traditional deviled eggs, lengthwise.
  • Add the egg yolks, mayo, yogurt, mustard, sriracha, sesame oil, salt, pepper and garlic powder to the food processor. Blend until smooth and creamy and mousse-like. Scoop out the mixture and spoon it (or pipe it with a pastry bag) into the open egg whites. Top the yolk mixture with a generous sprinkle of the furikake seasoning, a drizzle of sesame oil and a drop of sriracha.

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