Description
Spicy Deviled Eggs are a zesty twist on a classic appetizer, perfect for parties or a flavorful snack. The combination of creamy yolks, mayonnaise, and spicy Sriracha creates a delicious filling that is sure to impress your guests.
Ingredients
Scale
Eggs:
- 6 large eggs
Deviled Egg Filling:
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon Sriracha
- 1/8 teaspoon cayenne pepper plus more for garnish
- Salt and pepper to taste
- Green onions thinly sliced, for garnish
Instructions
- Boil the Eggs: Bring a pot of water to a boil. Reduce heat to low, gently place eggs in water, then increase heat and boil for 14 minutes.
- Prepare Ice Bath: While eggs boil, prepare an ice water bath.
- Cool and Peel Eggs: Remove eggs from water, cool in ice bath, peel, and slice in half lengthwise.
- Make Filling: Combine yolks, mayonnaise, mustard, Sriracha, cayenne, salt, and pepper in a bowl.
- Fill Egg Whites: Spoon filling back into egg whites. Garnish with cayenne and green onions.
Notes
- To Store: Leftover deviled eggs can be refrigerated for up to two days.
- For a decorative touch, use a pastry bag to pipe filling into egg whites.
- Dijon mustard is recommended for more flavor. This Dijon mustard is Whole30 compliant.
- This Sriracha is paleo and keto certified.
- Consider using a ceramic platter or travel carrier for serving and transporting deviled eggs.
Nutrition
- Serving Size: 1 deviled egg
- Calories: 70
- Sugar: 0.3g
- Sodium: 111mg
- Fat: 5.5g
- Saturated Fat: 1.3g
- Unsaturated Fat: 3.7g
- Trans Fat: 0g
- Carbohydrates: 0.4g
- Fiber: 0g
- Protein: 3.6g
- Cholesterol: 186mg
