Sriracha Deviled Eggs
Hello friends, welcome to Eggs Recipe. Today we are going to make Sriracha Deviled Eggs.
I really love Sriracha. I love deviled eggs. Here’s a nice way to give a little kick to a classic party favorite!
Recipe Summary for making Sriracha Deviled Eggs
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Additional Time: 15 minutes
- Total Time: 50 minutes
Ingredients for making Sriracha Deviled Eggs
- 12 eggs
- 2 tablespoons mayonnaise, or as needed
- 2 tablespoons Sriracha hot chili sauce, or more to taste
- ⅛ teaspoon dry mustard
- 1 pinch cayenne pepper, or to taste
- salt to taste
- 1 pinch smoked paprika, or to taste
Directions for making Sriracha Deviled Eggs
- 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.
- 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.
- Place egg whites cut-side up on a serving platter. Pipe the yolk mixture into egg white halves; sprinkle with smoked paprika. Refrigerate deviled eggs, covered, until ready to serve.
Cook’s Note
- Use precooked hard boiled eggs found in the grocery store for less cooking–so easy!
Nutrition Facts Sriracha Deviled Eggs
- Servings Per Recipe 12
- Calories 90
- % Daily Value *
- Total Fat 7g 9%
- Saturated Fat 2g 9%
- Cholesterol 187mg 62%
- Sodium 202mg 9%
- Total Carbohydrate 1g 0%
- Dietary Fiber 0g 0%
- Total Sugars 0g
- Protein 6g
- Vitamin C 0mg 2%
- Calcium 27mg 2%
- Iron 1mg 6%
- Potassium 70mg 1%
