Sriracha Deviled Eggs
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.
Equipment
- Piping bag (optional)
Ingredients
- 12 large eggs
- 2 tablespoons white wine vinegar
- 1/2 cup mayonnaise
- 1 1/2 teaspoons grainy prepared mustard
- 1 tablespoon store-bought or homemade Sriracha sauce
- 1 1/2 teaspoons bacon drippings
- Kosher salt and freshly ground black pepper
- 2 ounces smoked salmon, cut into small slices (optional)
- Snipped chives, for garnish (optional)
Instructions
- 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.
Nutrition
Serving: 1deviled egg | Calories: 73kcal | Carbohydrates: 1g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 102mg | Fiber: 1g | Sugar: 1g