Description
A delightful twist on classic deviled eggs with a creamy filling and a spicy kick from Sriracha, perfect for any occasion.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 to 2 tablespoons Sriracha (adjust to taste)
- 1 teaspoon whole grain mustard
- ¼ teaspoon Worcestershire sauce
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ⅛ teaspoon sugar
- Finely chopped chives for serving
- Paprika for serving
Instructions
- Boil the eggs by placing them in a medium saucepan, covering with water, and bringing to a boil over high heat. Remove from heat, cover, and let stand for 10 minutes. Cool in cold water.
- Peel the eggs under running water, slice in half lengthwise, and place yolks in a food processor.
- Mix the yolks with mayonnaise, Sriracha, mustard, Worcestershire sauce, salt, pepper, and sugar until smooth.
- Fill the egg whites with the yolk mixture using a piping bag or spoon.
- Garnish with paprika and chopped chives before serving.
Notes
These deviled eggs are best enjoyed fresh but can be stored in the refrigerator for up to two days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 80
- Sugar: 0.5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 186mg
Keywords: deviled eggs, spicy appetizers, Sriracha recipes, easy snacks, party food