Sriracha Pow Deviled Eggs
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Servings
Makes about 12 deviled egg halves (6 eggs)
Prep Time
15 minutes
Cook Time
12
These deviled eggs take the classic form and turn up the heat: hard-boiled egg halves filled with a creamy yolk-mayo-mustard mix, spiced with The Spice Guy’s Sriracha Pow and topped with an extra sprinkle for visual pop and flavor punch. Ideal for game-day bites, brunch spreads or party appetizers.
Author:The Spice Guy
Ingredients
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6 large eggs
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2 Tbsp mayonnaise
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1 Tbsp Dijon mustard
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1 tsp white vinegar (or apple cider vinegar)
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½ tsp salt
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⅛ tsp freshly ground black pepper
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1-2 tsp TSG Sriracha Pow (adjust to heat preference)
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Optional, for garnish - A pinch of smoked paprika
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Optional, for garnish - Chopped fresh chives
Directions
Place the 6 eggs in a single layer in a saucepan and cover with cold water by about 1 inch.
Bring to a rolling boil over medium-high heat.
Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10 minutes.
Then transfer to an ice bath (cold water + ice) to cool completely (~5-10 minutes).
Peel the cooled eggs and cut each in half length-wise.
Carefully remove the yolks into a medium bowl; set the egg white halves aside on a platter.
Mash the yolks with a fork until crumbly.
Add the mayonnaise, Dijon mustard, vinegar, salt, pepper and 1 tsp Sriracha Pow.
Stir until smooth and creamy.
Taste, and if you want more heat, stir in the second teaspoon of Sriracha Pow.
Spoon or pipe the yolk mixture back into the egg white halves evenly.
Optional - Garnish each deviled egg with a light sprinkle of smoked paprika, chopped chives, and a final tiny pinch of Sriracha Pow on top for that extra sriracha-kick and color.
Chill for at least 10 minutes if possible before serving, so the flavors meld and the eggs are cool. Serve promptly.
Recipe Note
These deviled eggs travel well for parties, but keep them cool (refrigerated) until serving to maintain both safety and texture.
Serve alongside a crisp celery stick or pickled veggies to balance the richness of the yolks and mayo.