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Deviled Eggs with Sriracha

Deviled Eggs with Sriracha
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Deviled Eggs with Sriracha are a bold and flavorful twist on a classic appetizer that combine creamy, tangy, and spicy elements. This easy-to-make recipe features hard-boiled eggs filled with a smooth yolk mixture enhanced by the spicy, garlicky kick of Sriracha sauce, making it perfect for parties, casual snacks, or brunch gatherings. Customize the spice level to your liking and impress friends and family with these irresistible, party-pleasing bites.

Ingredients

Scale

Eggs Base

  • 12 large eggs, hard-boiled

Filling

  • 1/3 cup mayonnaise
  • 2 tablespoons Sriracha sauce (adjust to taste)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • Salt, to taste
  • Freshly ground black pepper, to taste

Garnish

  • 2 tablespoons finely chopped chives or green onions

Instructions

  1. Hard Boil the Eggs: Place the eggs in a single layer in a saucepan and cover with cold water about an inch above them. Bring the water to a boil over medium-high heat, then turn off the heat and cover the saucepan. Let the eggs sit for 10 to 12 minutes. Afterward, transfer the eggs to an ice bath and allow them to cool completely. This ensures tender whites and easy peeling.
  2. Prepare the Yolks: Peel the cooled eggs carefully and slice them lengthwise. Gently remove the yolks into a mixing bowl while placing the whites on a serving platter.
  3. Mix the Filling: Mash the yolks with a fork and combine with mayonnaise, Sriracha sauce, Dijon mustard, apple cider vinegar, salt, and pepper. Stir until smooth and creamy. Adjust the amount of Sriracha to your preferred spice level.
  4. Fill the Egg Whites: Using a piping bag or a small spoon, spoon or pipe the yolk mixture back into the cavities of the egg whites, creating an attractive presentation.
  5. Garnish and Serve: Sprinkle finely chopped chives or green onions over the filled eggs for a fresh and colorful finish. Serve immediately or refrigerate until ready to enjoy.

Notes

  • Use an ice bath immediately after boiling to prevent overcooking and ensure tender egg whites.
  • Mash yolks thoroughly and mix well with other ingredients for a smooth, creamy texture without lumps.
  • Adjust the heat by starting with less Sriracha and gradually adding more to suit your taste.
  • Use a zip-top bag with a corner snipped off as a makeshift piping bag for neat deviled eggs.
  • Store covered with plastic wrap in the refrigerator to prevent drying out; eat within 2 days for best quality.
  • Freezing deviled eggs is not recommended as texture and taste can be negatively affected.
  • Deviled eggs are best served cold or at room temperature; remove from fridge about 10 minutes prior to serving.

Nutrition

Keywords: deviled eggs, sriracha deviled eggs, spicy deviled eggs, party appetizers, easy appetizers, spicy snacks

Find it online: https://marycorner.com/deviled-eggs-with-sriracha/