These Sriracha deviled eggs contain the requisite mustard and mayonnaise for classic deviled egg traditionalists and bacon drippings and Sriracha for the rebels in the rest of us. Perfect party food. And quite possibly the best deviled eggs ever.
*NOTE: How To Peel Hard-Cooked Eggs
There are about as many different methods for achieving the perfect hard-cooked egg as there are cooks. But after years of trying various techniques, we have to say, the instructions in the Sriracha deviled eggs recipe below work as well as any we’ve tried. Just follow them precisely and you’ll be fine. And don’t forget, once you’ve got your hard-cooked eggs, you still need to peel them. Here are a few old wives’ tales that we find work really quite reliably when you need the resulting whites to be party perfect:
First, opt for older eggs, which tend to peel more easily.
Second, let the hard-cooked eggs cool completely so that they contract slightly, which in turn makes peeling a breeze.
Third, gently roll the egg on your countertop, exerting just enough pressure with the palm of your hand to thoroughly crack the shell without breaking the egg. Start peeling where you see an air pocket and use the underlying membrane to help remove any bits of broken shell clinging to the egg.
Sriracha Deviled Eggs
- Quick Glance
- 25 M
- 1 H
- Makes 24
Special Equipment: Piping bag (optional)
Place the eggs in a large pot and add enough cold water to cover by 1 inch along with the vinegar. Bring to a boil and then immediately reduce the heat and gently simmer for 10 minutes.
Remove the pot from the heat, place it in the sink, and run cold water over the eggs for 1 to 2 minutes to cool them down a little. Transfer the eggs to a bowl filled halfway with ice water and forget about them for about 20 minutes.
Peel the eggs (see above *NOTE How To Peel Hard-Cooked Eggs) and then slice each egg in half lengthwise. Using a regular old spoon, scoop out the yolks and dump them in a medium bowl.
To the egg yolks in the bowl, add the mayonnaise, mustard, Sriracha, bacon drippings, salt, and pepper and whisk until smooth. Take a taste and adjust any ingredient as desired.
Fill a piping bag or a resealable plastic bag with a bottom corner snipped off with the mixture and pipe it into the egg white halves. (Or you can simply use that same old spoon to fill each egg white half.) Top each with a small slice of salmon and snipped chives, if using. Serve immediately.
Recipe Testers' Reviews
These Sriracha deviled eggs were simply great. The filling had a great consistency and just the right amount of “devilish” heat. The Sriracha also lent a saffron color to the yolks, which was complemented beautifully by the strips of smoked salmon on top and the dusting of chives.
While the bacon drippings weren't especially discernible in the final product, they enhanced the fat contributed by the mayonnaise. If you don’t want to take the time to do all of the prep at once, pre-boiling the eggs and getting them good and cold in the refrigerator earlier in the day or the day before would streamline the production process.
Making these for a party (you should!) would be less stressful on the day of the event to start with already boiled eggs, though it certainly works as the recipe is written. I used Duke’s for the mayonnaise. I used both the optional smoked salmon and the chives. These were served on a bed of baby arugula, which was extra pretty, and the bite from the greens paired well with the flavors of the eggs.
"Quite possibly the best deviled eggs ever?" Haha. Allow me to clarify. These most definitely ARE the best deviled eggs ever. These were gobbled up in minutes and everyone agreed they were simply the best deviled eggs on the planet. Hurrah!
I made these exactly as specified except I used my own tried-and-true method for boiling eggs (adding large eggs to boiling water for 11 minutes and then dumping them into an ice bath for 20 minutes).
If you’re topping these with smoked salmon and chives, you can use a plain ole spoon to fill the eggs as the smoked salmon may mess up any pretty piping. I put these out with some other amuse bouche on Thanksgiving (the troops always get rowdy while waiting for the turkey to cook, so I’ve found it necessary to quash any uprisings with delicious appetizers).