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
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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.
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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.
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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.
