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.
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.