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:
- 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 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!
Sriracha Bacon 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 1/4 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!
Suzie Martin
I definitely use Gordon's step by step method to hard boil eggs! And I have loved every devil egg that has come out of your kitchen!, Rachel! Yum
Victor Martin
Love your blog!! I leave the hot stuff out, but you have fantastic ideas. Makes me hungry!!