Sriracha Deviled Eggs With Crumbled Bacon Recipe

Cooking Directions

• STEP 1.Place the eggs in a saucepan and cover with water. Bring to a boil over high heat, then reduce the heat to low and simmer for 10 minutes.
• STEP 2.Remove the eggs from the saucepan and place them in a bowl of ice water to cool. Once cooled, peel the eggs and cut them in half lengthwise.
• STEP 3.Scoop out the yolks and place them in a separate bowl. Mash the yolks with a fork until smooth.
• STEP 4.Add mayonnaise, Dijon mustard, Sriracha sauce, salt, and pepper to the mashed yolks. Mix well until all the ingredients are combined.
• STEP 5.Spoon the yolk mixture back into the egg white halves. Top each deviled egg with crumbled bacon.
• STEP 6.Serve the Sriracha deviled eggs immediately, or refrigerate until ready to serve.
• STEP 7.Cooking Tips: For a milder version, reduce the amount of Sriracha sauce. You can also garnish the deviled eggs with chopped chives or paprika for added color and flavor.
• STEP 8.Storage and Serving: These Sriracha deviled eggs can be stored in an airtight container in the refrigerator for up to 2 days. Serve them chilled as an appetizer or snack.

Cooking Tips

• For a milder version, reduce the amount of Sriracha sauce.
• You can also garnish the deviled eggs with chopped chives or paprika for added color and flavor.

Storage and Serving

• These Sriracha deviled eggs can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve them chilled as an appetizer or snack.