Sriracha Deviled Eggs are a spicy twist on a classic appetizer that's sure to wake up your taste buds. With a creamy, tangy filling spiked with sriracha, these eggs are perfect for parties, picnics, or whenever you need a little kick in your food.
Eggs: The base for our deviled eggs; they're protein-packed and perfect for holding the flavorful filling.
Mayonnaise: Adds creaminess and richness to the filling, making it smooth and luscious.
Dijon Mustard: Provides a tangy depth of flavor that complements the heat from the sriracha.
Sriracha Sauce: The star of the show, adding just the right amount of heat and a touch of garlic flavor.
Rice Vinegar: Gives a subtle acidity that brightens up the flavor profile.
Garlic Powder: Enhances the savory notes without overpowering the other ingredients.
Salt and Black Pepper: Essential seasonings that bring all the flavors together.
Green Onions: Add a fresh, mild onion flavor and a pop of color.
Paprika: A classic garnish that adds a hint of smokiness and a dash of color.
These Sriracha Deviled Eggs pair beautifully with a crisp, chilled white wine or a refreshing iced tea. For a more filling spread, serve them alongside a charcuterie board with cheeses, meats, and fresh fruits. They also make a great addition to a picnic basket with some crusty bread and salad.
Start by arranging your 12 large eggs in a single layer in a saucepan, then cover them with water. Turn your stove to high and bring the water to a boil. Once it's boiling, pop a lid on the saucepan, remove it from the heat, and let the eggs sit for about 12 minutes. This method ensures perfectly cooked eggs without the hassle of timing each step precisely.
Next, carefully drain the hot water and transfer the eggs into a bowl of ice water. This cools them down quickly and makes peeling a breeze. Once they're cool to the touch, peel them gently and slice each egg in half lengthwise. Now, scoop out those yolks and put them in a mixing bowl.
Using a fork, mash the yolks until they're crumbly. Now, mix in the mayonnaise, Dijon mustard, sriracha sauce, rice vinegar, garlic powder, salt, and black pepper until you have a smooth, creamy filling. Taste and adjust the seasoning if needed.
Spoon or pipe the yolk mixture back into the egg white halves. If you're feeling fancy, use a piping bag for a neat, professional look. Finally, sprinkle the chopped green onions and a bit of paprika over the top for garnish.
Serve these delightful bites immediately, or pop them in the fridge until you're ready to enjoy.
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