Sriracha Deviled Eggs

Spice up your appetizer game with these Sriracha Deviled Eggs. Creamy and fiery, they bring a perfect balance of heat and flavor in every bite, making them an irresistible choice for gatherings and parties.

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

Ingredients

12 large eggs

1/2 cup mayonnaise

1 tbsp Dijon mustard

1 tbsp sriracha sauce

1 tsp rice vinegar

1/2 tsp garlic powder

1/4 tsp salt

1/4 tsp black pepper

2 tbsp chopped green onions

Paprika for garnish

Instructions

1. Place eggs in a single layer in a saucepan and cover with water. Bring to a boil over high heat.

2. Once boiling, cover the saucepan with a lid, remove from heat, and let sit for 12 minutes.

3. Drain the water and transfer eggs to a bowl of ice water to cool.

4. Once cool, peel the eggs and slice them in half lengthwise. Remove yolks and place them in a bowl.

5. Mash the yolks with a fork and mix in mayonnaise, Dijon mustard, sriracha sauce, rice vinegar, garlic powder, salt, and black pepper until smooth.

6. Spoon or pipe the yolk mixture back into the egg white halves.

7. Garnish with chopped green onions and a sprinkle of paprika.

8. Serve immediately or refrigerate until ready to serve.

Storage

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

Reheating

Serve chilled or allow to come to room temperature before serving. Do not reheat.

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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.