Description
These spicy deviled eggs add a kick to a classic appetizer. They are perfect for parties or a flavorful snack.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Pinch of paprika for garnish
- Thinly sliced jalapeño or a dash of hot sauce for extra spice (optional)
Instructions
- Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch.
- Bring water to a rolling boil over high heat.
- Remove from heat, cover, and let stand for 10-12 minutes.
- Drain hot water. Immediately transfer eggs to an ice bath for 5 minutes to cool completely.
- Carefully peel the cooled eggs. Slice each egg in half lengthwise.
- Gently scoop the yolks into a small bowl. Place the egg white halves on a serving platter.
- Mash the egg yolks with a fork until smooth.
- Add mayonnaise, sriracha, Dijon mustard, apple cider vinegar, salt, and black pepper to the mashed yolks. Mix until well combined and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish with a sprinkle of paprika. Add a thin slice of jalapeño or an extra dash of hot sauce if desired.
- Chill for at least 30 minutes before serving for best flavor.
Notes
- For easier peeling, use eggs that are a few days old, not super fresh.
- Adjust the amount of sriracha to your preferred spice level.
- You can use a piping bag with a star tip for a more decorative presentation.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 180mg