Description
Delicious deviled eggs with a spicy kick from Sriracha.
Ingredients
Scale
- 7 eggs (preferably a week or two old)
- 3 tablespoons mayo (see notes)
- 1 1/2 teaspoons yellow mustard
- 1–2 teaspoons Sriracha sauce (see notes)
- 1/2 teaspoon sea salt
- 2 green onions, green part only, thinly sliced on the diagonal
Instructions
- Follow the directions to make Foolproof Hard-Boiled Eggs.
- After eggs have cooled, peel carefully and cut in half. (If you use eggs that are at least a few weeks old, they will be much easier to peel.)
- Carefully remove the yolk from each egg half.
- Put yolks in a small bowl and arrange the 12 best white egg halves on a tray (or use them all if you’re lucky enough to not get any mangled eggs!).
- Mash yolks thoroughly with a fork, then mix in the mayo, yellow mustard, Sriracha, and salt.
- Taste to see if you want more Sriracha.
- Use a rubber scraper to put the egg yolk mixture into a small plastic bag, then cut off one corner and squeeze the yolk mixture out to fill the egg white halves. (I usually use a fork after to smooth out the filling.)
- Clean green onions and thinly slice the green part on the diagonal.
- Sprinkle each egg with a few slices of green onion and serve.
- The Deviled Eggs with Sriracha will keep in the refrigerator for several days, so you might want to double the recipe.
Notes
- Using older eggs makes peeling easier.
- Adjust Sriracha to taste.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: boil, mix, serve
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 80
- Sugar: 0g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg