Sriracha Deviled Eggs recipe

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Ingredients

12 eggs
2 tablespoons mayonnaise, or as needed
2 tablespoons Sriracha hot chili sauce, or more to taste
⅛ teaspoon dry mustard
1 pinch cayenne pepper, or to taste
salt to taste
1 pinch smoked paprika, or to taste

Nutrition Info

89.7 calories
carbohydrate: 0.8 g
cholesterol: 186.9 mg
fat: 6.8 g
fiber: 0.1 g
protein: 6.3 g
saturatedFat: 1.8 g
servingSize: -
sodium: 201.9 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place eggs in a saucepan, cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

  2. Cut eggs in half lengthwise, place egg yolks in a small bowl. Mash yolks with a fork, stir mayonnaise, Sriracha sauce, dry mustard, and cayenne pepper into yolks until smooth, season with salt. Spoon yolk mixture into a resealable plastic bag, snip off one corner of the bag.

  3. Place egg whites cut-side up on a serving platter. Pipe the yolk mixture into egg white halves, sprinkle with smoked paprika. Refrigerate deviled eggs, covered, until ready to serve.

Recipe Yield

24 deviled eggs

Recipe Note

I really love Sriracha. I love deviled eggs. Here's a nice way to give a little kick to a classic party favorite!

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