Sriracha Deviled Eggs
Sriracha Deviled Eggs feature hard-boiled eggs filled with a creamy, spicy yolk mixture. They’re quick to make, flavourful, and visually stunning.
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 to 2 tsp Sriracha sauce (adjust to taste)
- 1 tsp Dijon mustard
- ½ tsp rice vinegar or lemon juice
- Salt and pepper, to taste
- Paprika or chopped chives (for garnish)
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then simmer for 10 minutes.
- Transfer eggs to ice water and let cool completely. Peel and halve them lengthwise.
- Remove yolks and place them in a bowl. Mash until smooth.
- Add mayonnaise, Sriracha, mustard, vinegar, salt, and pepper. Mix until creamy.
- Spoon or pipe the yolk mixture back into the egg whites.
- Garnish with paprika, chives, or an extra drizzle of Sriracha. Serve chilled.
Notes
- Use slightly older eggs for easier peeling.
- Adjust Sriracha quantity to control spice level.
- For smoother filling, blend the yolks with an electric mixer.
- Keep the eggs chilled until serving.
- Add a touch of honey or relish for a sweet-spicy balance.