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Sriracha Deviled Eggs

4

50 min

Sriracha Deviled Eggs

Sriracha Deviled Eggs Photo 1

Category

Egg appetizer

Time

50 min

Serving

12 persons

Calories

90

Rating

4.00★ (25)

Cuisine

Author: Victoria Buriak
Sriracha deviled eggs are delicious! I really love Sriracha. I love deviled eggs. Here's a nice way to give a little kick to a classic party favorite!

Ingredients

  • eggs: 12 piece
  • mayonnaise: 2 Tbsp (or as needed)
  • Sriracha hot chili sauce: 2 Tbsp (to taste)
  • dry mustard: 0.125 tsp
  • pinch cayenne pepper: 1 piece (to taste)
  • salt: (to taste)
  • pinch smoked paprika: 1 piece (to taste)

Metric Conversion

Stages of cooking

Sriracha Deviled Eggs Photo 21
Sriracha Deviled Eggs Photo 32
Sriracha Deviled Eggs Photo 43
  1. Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
    Sriracha Deviled Eggs Photo 2
  2. Cut eggs in half lengthwise; place egg yolks in a small bowl. Mash yolks with a fork; stir mayonnaise, Sriracha sauce, dry mustard, and cayenne pepper into yolks until smooth; season with salt. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.
    Sriracha Deviled Eggs Photo 3
  3. Place egg whites cut-side up on a serving platter. Pipe yolk mixture into egg white halves; sprinkle with smoked paprika. Refrigerate deviled eggs, covered, until ready to serve.
    Sriracha Deviled Eggs Photo 4

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