If you're looking to spice up your appetizer game, these Spicy Sriracha Deviled Eggs are a must-try! With a kick of heat from Sriracha and the creamy balance of mayonnaise, they offer a modern twist on a classic favorite. Perfect for parties or a spicy snack.
Eggs are the star of this dish, providing a creamy base for the other flavors to shine. Mayonnaise adds a rich, smooth texture, binding the yolk mixture together. Sriracha sauce brings a bold, spicy kick, perfect for those who love a bit of heat. Dijon mustard lends a subtle tang that complements the spice beautifully. A touch of salt and black pepper enhances each flavor, while fresh chives add a pop of color and a mild onion-like taste. Optional bacon bits provide a savory crunch that pairs perfectly with the creamy filling.
These deviled eggs make a standout appetizer on a party platter, especially when paired with crunchy vegetables or crackers. They also work beautifully as a tapas-style dish alongside olives, cheeses, and cured meats. For a playful presentation, serve them on a bed of arugula or spinach for a pop of green.
Start by placing the eggs in a large pot, ensuring they're in a single layer. Cover them completely with water. Bring the water to a boil over high heat. Once you see those bubbles, take the pot off the heat, cover it, and let the eggs sit for 12 minutes. This method gives you perfectly hard-boiled eggs without the fuss.
Next, carefully drain the hot water and transfer the eggs into a bowl filled with ice water — this halts the cooking process and makes peeling a breeze. Leave them to cool for about 10 minutes.
Once the eggs are cool, gently peel them. Slice each egg in half lengthwise and carefully pop out the yolks, placing them in a mixing bowl. Arrange the whites on a serving platter for easy filling later.
Mash the yolks with a fork until they're crumbly. Add the mayonnaise, Sriracha, Dijon mustard, a pinch of salt, and black pepper. Mix until the yolk mixture is smooth and well-combined.
Spoon or pipe the creamy yolk mixture back into the egg whites. A piping bag gives a clean, professional look, but a spoon works just as well if you're in a hurry.
Finish by garnishing with chopped chives and, if desired, sprinkle with bacon bits for that extra crunch and flavor. Serve immediately or refrigerate until ready to enjoy.
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