Sriracha Bacon Deviled Eggs

A fun new twist on a classic party appetizer, Sriracha and bacon add a spicy, garlicky, and savory punch to these deviled eggs. 

I admit - deviled eggs were a forgotten appetizer for me for a while, but man I am so glad that they have reappeared in my life. They're always a crowd-pleaser, they are super easy (and cheap!) to make, and there are so many fun variations you can make to the classic recipe - like this flavor-bomb version with Sriracha and bacon.

The filling is nice and creamy, Sriracha adds that much-loved spicy, garlicky flavor, and the bacon gives it a savory, smoky, and salty punch that really takes it up a notch. (Honestly, is there anything that isn't better with bacon? I don't think so.) The little squeeze of lemon juice adds just the right amount of freshness and balance, and why not top it with a little more of the deliciousness that's inside? Perfect for a party, or you know...a Tuesday. Whatev, I don't judge.

I am super excited not only to share this recipe - but to share a life-changing method of hard-boiling eggs so that the peel practically FALLS off. No joke...it's amazing.

Have you ever cooked up a batch of hard-boiled eggs and then tried to peel them, only to have to wrestle the shell - and consequently a layer of egg white - off of them? I feel like everyone has. I've heard so many different tips to make them easy-peel: Add baking soda! Start the eggs in cold water! Add a splash of vinegar! But this method right here...friggin incredible.

I 100% owe the credit of learning about this method to my brother-in-law, Gordon. Gordon is all about efficiency - if he's going to do something...he's going to do it in the most productive way possible. So when he got on a hard-boiled egg kick, he found this easy-peel method on YouTube. We have tried it many times and proved its success. Here is what you do:

1. Fill a pot with just enough water to cover your eggs and bring to a boil.
2. When the water comes to a boil, take the eggs out of the fridge and gently place in water. Set your timer for 13 minutes. When the water comes back to a boil, turn it down a little so that it's still bubbling but not at a full rolling boil.
3. When timer is done, turn off the stove, move the pot to the sink and run cold water directly into the pot for a minute.
4. Turn off the water, add ice to the pot and let sit for 15 min.
5. Tap the eggs all over on the counter and use a rolling motion with your hand to crack the shell, and marvel at how the shells practically fall off. Peel the eggs right after you make them for easiest-peeling results.

And just in case you don't believe me...check this out:

Boom. Seriously so easy. And not only are the eggs super easy to peel, they are perfectly cooked!

I'm telling you, life-changing.

But don't take it from me, try it yourself! And once you have all of your lovely easy-peel hard boiled eggs, make these spicy, smoky Sriracha Bacon Deviled Eggs.

Yummy noises await you!

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Sriracha Bacon Deviled Eggs

A fun new twist on a classic party appetizer - Sriracha and bacon add a spicy, garlicky, and savory punch to these deviled eggs. 

Course Appetizer

Cuisine American

Prep Time 30 minutes minutes

Cook Time 13 minutes minutes

Total Time 43 minutes minutes

Servings 24 deviled eggs

Ingredients

• 12 eggs, hard boiled (see easy-peel method below!)
• 6 Tbsp. light mayonnaise
• 2 tsp. dijon mustard
• 1 tsp. fresh lemon juice
• 2 Tbsp. Sriracha, plus more to garnish
• 4 slices bacon, cooked crisp and chopped
• Salt & pepper, to taste
• Chopped chives, for garnish

Instructions

Easy-Peel Hard Boiled Eggs

• Fill a pot with just enough water to cover your eggs and bring to a boil.
• When the water comes to a boil, take the eggs out of the fridge and gently place in water. Set your timer for 13 minutes. When the water comes back to a boil, turn it down a little so that it's still bubbling but not at a full rolling boil.
• When timer is done, turn off the stove, move the pot to the sink and run cold water directly into the pot for a minute.
• Turn off the water, add ice to the pot and let sit for 15 min.
• Tap the eggs all over on the counter and use a rolling motion with your hand to crack off the shell. Peel the eggs right after you make them for easiest-peeling results.

Deviled Eggs

• Slice the eggs in half lengthwise, pop the yolks out into a medium bowl and arrange the whites on a serving platter.
• Mash the yolks to a fine crumble using a fork or a hand mixer. Add remaining ingredients, reserving ¼ of the chopped bacon for garnish, and mix very well.
• Evenly distribute yolk mixture among the egg whites. Garnish with reserved bacon, a drizzle of Sriracha, and chopped chives. Enjoy!

Notes

You can use spoons to divvy up the yolk mixture in but I think it's much easier to scoop it into a zip top bag, snip off the corner, and pipe it into the egg white halves. Or you can be really fancy and use a pastry bag with a star tip, whatever your heart desires!

 

If I'm bringing deviled eggs to a party, I like to pack up and bring the whites and yolk mixture separately and assemble them there. To me, it's a lot easier than trying to transport a huge tray of slippery little eggs without them all falling over and running into each other!

 

If you have the time, the night before you make the hard boiled eggs, flip them upside down in the egg carton to help the yolk center itself more evenly in the egg.