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These amazing Sriracha Deviled Eggs are unlike any classic ones you have. The filling is spiced with a doze of Sriracha chili sauce, giving the eggs a nice kick in taste.
Deviled Eggs
Deviled eggs are basically hard-boiled eggs that are cut into halves and filled with an egg yolk mixture seasoned with mayonnaise, mustard, salt, etc.
These amazing Sriracha Deviled Eggs are unlike any classic ones you have. The filling is spiced with a doze of Sriracha chili sauce, giving the eggs a nice kick in taste.
How Far In Advance Can I Make Deviled Eggs
To ensure freshness, you can make deviled eggs one day in advance. You can also make the hard-boil eggs one day before. You can make the egg yolk filling in advance, cover it up with plastic wrap and keep it in the refrigerator overnight.
Assemble the eggs when you are ready to serve them.
How Long Will Deviled Eggs Keep In Fridge
After assembling, you can keep them in the fridge for up to one day. Just make sure you cover the leftover eggs with plastic wrap to avoid the filling from drying out.
Tips To Make Perfect Deviled Eggs
- Make perfect hard-boiled eggs is the key. Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Remove the pot from the heat and set aside for 10 minutes. Drain the eggs and cool them in ice water before peeling.
- Use a sharp knife to cut the hard boiled eggs in halves. Wipe the blade with a wet paper towels until the blade is clean before cutting another egg.
- Pipe the filling instead of using a spoon. Piping creates beautiful flower shape and hence making your deviled eggs absolutely perfect.
These spicy deviled eggs are the best ever! With Easter coming up soon, make sure you make loads of these. Trust me, they will be gone right before your eyes and there won’t be any leftovers.
Frequently Asked Questions
This recipe is only 190 calories per serving.
What To Serve With Sriracha Deviled Eggs
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Sriracha Deviled Eggs
Ingredients
- 6 large eggs
- 4 tablespoons mayonnaise
- 1 teaspoon mustard
- 1/4 teaspoon salt
- 1 teaspoon Sriracha , or more to taste
- 1 teaspoon chives, chopped
- 1/8 teaspoon smoked paprika
Instructions
- Place the eggs in a saucepan and cover them with enough water, at least 2 inches (5 cm) above the eggs. Heat on high until the water boils. Turn off the heat, cover, and set aside for 10 minutes. Rinse the eggs under cold running water for 1 minute.
- Crack the eggshells and carefully peel the eggs under cool running water. Pat them dry with paper towels. Slice the eggs in half lengthwise, removing the yolks to a medium bowl, and placing the whites on a serving platter dusted with smoked paprika.
- Add mayonnaise, mustard, salt, Sriracha, and chopped chives, then mash the egg yolks into a fine filling.
- Pipe the filling into each egg. Garnish the deviled eggs with the remaining smoked paprika and serve immediately.
Notes
- Make perfect hard-boiled eggs is the key. Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Remove the pot from the heat and set aside for 10 minutes. Drain the eggs and cool them in ice water before peeling.
- Use a sharp knife to cut the hard boiled eggs in halves. Wipe the blade with a wet paper towels until the blade is clean before cutting another egg.
- Pipe the filling instead of using a spoon. Piping creates beautiful flower shape and hence making your deviled eggs absolutely perfect.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
OMG!!! My husband LOVES Sriracha. He is totally going to love these when he gets home from work.
Can’t go wrong with sriracha and eggs! Thanks for sharing!
Ground mustard?
Just dijon mustard.