Spicy Sriracha Deviled Eggs
These Spicy Sriracha Deviled Eggs offer a bold twist on a classic appetizer with creamy filling and a fiery kick, perfect for parties or snacking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Snack
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon smoked paprika, plus extra for garnish
- 1/8 teaspoon garlic powder
- Salt and pepper, to taste
- Chopped fresh chives, for garnish
Instructions
- Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a boil over medium-high heat.
- Once boiling, cover the pan, remove from heat, and let eggs sit for 10 minutes.
- Drain the hot water and transfer eggs to a bowl of ice water; cool completely, about 5 minutes.
- Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
- Mash the yolks with a fork until smooth. Add mayonnaise, sriracha, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper.
- Mix until the filling is creamy and well combined. Adjust seasoning or sriracha for desired heat.
- Using a spoon or piping bag, fill each egg white half with the yolk mixture.
- Sprinkle with extra smoked paprika and chopped chives for garnish.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
For extra crunch, sprinkle finely chopped toasted peanuts or serve with celery sticks on the side for a refreshing contrast.
Find it online: https://seasonedrecipe.com/spicy-sriracha-deviled-eggs/