Recipes Appetizers and Snacks Deviled Eggs Bang Bang Deviled Eggs 4.7 (9) 8 Reviews 2 Photos A combination of kewpie mayonnaise, sweet Thai chili sauce, Sriracha, and rice vinegar takes classic deviled eggs to new heights. By Alexandra Domrongchai Alexandra Domrongchai Alexandra Domrongchai is a Southern-raised, Brooklyn-based writer with a passion for storytelling, cooking and food history. Allrecipes' editorial guidelines Updated on June 1, 2024 Save Rate Print Share Close Add Photo 2 Prep Time: 10 mins Cook Time: 0 mins Total Time: 10 mins Servings: 12 Yield: 12 deviled eggs Jump to Nutrition Facts Jump to recipe I love eggs in every form—scrambled, fried, boiled—but have a special spot in my heart for deviled eggs. While I believe deviled eggs are already a near-perfect side dish, the addition of bang bang sauce—famously found in popular dishes like bang bang shrimp and bang bang chicken—transforms this classic dish into a sweet-spicy-tangy appetizer fit for any party. Inspired by Sichuan cuisine, bang bang sauce combines kewpie mayonnaise, sweet Thai chili sauce, sriracha, and rice vinegar. This sauce is not only delicious drizzled over potatoes, tofu, and meatballs, but also adds a flavorful kick to spice up your classic deviled eggs recipe. To ensure the perfect deviled eggs, start by making perfectly hard-cooked eggs using our fool-proof Hard-Boiled Eggs recipe. Once you have the eggs, the bang bang sauce complements the salty egg yolks perfectly, resulting in an easy side dish that can be prepared in just ten minutes. The best part is, you can make this dish ahead of time. Simply prepare the egg yolk mixture up to two days in advance and store it in an airtight container or piping bag. When you're ready to serve, assemble the deviled eggs and refrigerate until they’re ready to be served. Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 6 large eggs, hard-cooked 3 tablespoons Japanese mayonnaise (such as Kewpie) 1 tablespoons sweet Thai chili sauce (such as Mae Ploy) 1 teaspoon Sriracha chile sauce, or to taste 1 teaspoon rice vinegar 1 green onion, finely chopped 1 teaspoon paprika, for garnish Directions Peel hard-cooked eggs and then slice half lengthwise; remove yolks into a small mixing bowl. Gently mash yolks with a fork into a paste and then add your kewpie mayonnaise, sweet Thai chili sauce, sriracha, and rice vinegar; mix well to combine. Spoon or pipe mixture into egg whites. Garnish eggs with paprika and chopped green onions. Refrigerate until ready to serve. I Made It Print Nutrition Facts (per serving) 62 Calories 5g Fat 1g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 62 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 6% Cholesterol 94mg 31% Sodium 88mg 4% Total Carbohydrate 1g 0% Dietary Fiber 0g 1% Total Sugars 0g Protein 3g 7% Vitamin C 1mg 1% Calcium 16mg 1% Iron 1mg 3% Potassium 50mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.