Toasted Sesame Sriracha Devilled Eggs

Transform your appetizer game with our Toasted Sesame Sriracha Devilled Eggs, a flavor-packed twist on a classic favorite. Crafted with International Collection Toasted Sesame Oil, these eggs are infused with an irresistible combination of creamy mayo, tangy Greek yogurt, and fiery sriracha. Topped with a sprinkle of furikake seasoning and a drizzle of sesame oil, each bite bursts with savory goodness. Perfect for entertaining or snacking, these devilled eggs are sure to impress!

Time 50 min
Servings 24
Difficulty 2


  • 1 1/2 teaspoons International Collection Toasted Sesame Oil
  • 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
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper



  1. 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.
  2. 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.
  3. Scoop out the mixture and spoon it (or pipe it with a pastry bag) into the open egg whites.
  4. Top the yolk mixture with a generous sprinkle of the furikake seasoning, a drizzle of sesame oil and a drop of sriracha.
  5. Enjoy!

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