Description
This recipe offers a spicy twist on classic deviled eggs, featuring the popular Sriracha hot sauce for a vibrant kick.
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon white vinegar
- Salt and black pepper to taste
- Fresh chives or cilantro, chopped, for garnish (optional)
Instructions
- Place eggs in a single layer in a large saucepan. Cover with cold water by 1 inch.
- Bring water to a rolling boil over high heat. Once boiling, remove from heat, cover, and let stand for 10-12 minutes.
- Drain hot water and immediately transfer eggs to an ice bath for at least 5 minutes to cool completely.
- Carefully peel the cooled eggs. Slice each egg in half lengthwise.
- Gently scoop out the yolks into a medium bowl. Place the egg white halves on a serving platter.
- Mash the yolks with a fork until smooth.
- Add mayonnaise, Sriracha sauce, Dijon mustard, and white vinegar to the mashed yolks. Mix until well combined and creamy.
- Season with salt and black pepper to taste.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish with chopped fresh chives or cilantro, if desired.
- Serve immediately or refrigerate until ready to serve.
Notes
- For easier peeling, use eggs that are a few days old.
- Adjust the amount of Sriracha to your preferred spice level.
- For a smoother filling, you can use a food processor to blend the yolk mixture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 180mg