Spicy Sriracha Deviled Eggs

These deviled eggs take a spicy twist with the addition of Sriracha, offering a fiery kick to your favorite classic appetizer. Ideal for game day, these eggs are topped with chives or crispy bacon bits for an added layer of flavor.

Prep time: 15 minutes
Cook time: 12 minutes
Serves: 6

Ingredients

12 large eggs

1/2 cup mayonnaise

2 tablespoons Sriracha sauce

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons chopped chives (for garnish)

2 tablespoons crispy bacon bits (optional, for garnish)

Instructions

1. Place the eggs in a large pot and cover with water. Bring to a boil over high heat. Once boiling, remove from heat and cover. Let sit for 12 minutes.

2. Drain the eggs and transfer them to a bowl of ice water. Let cool for 10 minutes before peeling.

3. Halve the eggs lengthwise and carefully remove the yolks.

4. In a bowl, mash the yolks with mayonnaise, Sriracha, Dijon mustard, salt, and pepper until smooth.

5. Spoon or pipe the yolk mixture back into the egg whites.

6. Garnish with chives and crispy bacon bits, if using.

Storage

Store in an airtight container in the refrigerator for up to 2 days.

Reheating

Best served cold. If needed, bring to room temperature for 15 minutes before serving.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.