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- 6 large eggs - 3 tablespoons mayonnaise - 1 tablespoon Sriracha sauce - 1 teaspoon Dijon mustard - 1 teaspoon lemon juice The main ingredients in spicy Sriracha deviled eggs are simple yet powerful. The eggs provide a creamy base. Mayonnaise adds richness and smoothness. Sriracha delivers that fiery kick. Dijon mustard gives a tangy note, while lemon juice brightens the flavor. - Salt, to taste - Black pepper, to taste - Paprika, for garnish - Chopped green onions or cilantro, for garnish Seasoning is key to balancing flavors. Salt and black pepper enhance the taste. Paprika adds color and a hint of smokiness. Fresh herbs like green onions or cilantro round out the dish. These garnishes not only look good but elevate the flavor. If you're curious about the full recipe, check it out for all the details! - Step 1: Place the eggs in a pot with cold water. Make sure the water covers them by one inch. - Step 2: Bring the water to a boil over medium-high heat. Once it boils, cover the pot and remove it from heat. Let the eggs sit for 12-15 minutes. - Step 3: Cool the eggs in an ice bath for about 5-10 minutes. This helps with peeling. - Step 4: Peel the eggs and slice them in half lengthwise. Carefully take out the yolks and put them in a mixing bowl. - Step 5: Mash the yolks with a fork until smooth. Add mayonnaise, Sriracha, Dijon mustard, lemon juice, salt, and black pepper. Mix until creamy and well combined. - Step 6: Use a piping bag or a small spoon to fill the egg white halves with the spicy yolk mix. The joy of making Spicy Sriracha Deviled Eggs comes from the bold flavors. You can find the full recipe above to guide you through this fun process. Enjoy every bite! To get the best eggs, you need to know the boil time. For soft yolks, boil for 6-8 minutes. For hard yolks, aim for 12-15 minutes. The ice bath is key. It stops cooking and helps with peeling. After boiling, cool the eggs in ice water for about 5-10 minutes. This makes the shells come off easily. You can change the heat in your deviled eggs. If you want mild heat, use just a bit of Sriracha. For medium heat, add more Sriracha or use a spicy mayo. Want to switch it up? Try alternatives like chipotle sauce or harissa for unique flavors. Each option gives a new twist to your eggs. For the full recipe, check the details above. {{image_2}} You can change the base of your filling to make it even better. - Using Greek yogurt instead of mayonnaise: This swap adds tang and creaminess. Greek yogurt has less fat than mayo. It also packs more protein. You still get that smooth texture, just with a lighter taste. - Adding avocado for creaminess: Mashed avocado is a great option too. It adds rich flavor and healthy fats. This swap makes your deviled eggs even more filling and tasty. You can also boost the flavor with different spices and toppings. - Incorporating spices like cayenne or garlic powder: A pinch of cayenne adds heat. Garlic powder gives a nice depth. Adjust these spices to fit your taste. You can create the perfect kick with just a dash. - Topping options: bacon bits or crispy onions: Crumbled bacon adds crunch and smokiness. Crispy onions give a sweet crunch that balances the spice. Both toppings take your eggs to the next level. These variations make your spicy Sriracha deviled eggs unique and fun. Try them all to find your favorite twist! For the full recipe, check out the recipe section above. To keep your spicy Sriracha deviled eggs fresh, store them in the fridge. Place the eggs in a covered container. This protects them from absorbing other odors. You can also use plastic wrap to cover them tightly. They can last for about 2 to 3 days in the fridge. However, the sooner you eat them, the better they taste. Always check for any off smell before enjoying. Freezing deviled eggs is not recommended. The texture of the eggs can change when thawed. If you freeze them, the filling may become watery and grainy. If you still want to try, place them in an airtight container. To thaw, move them to the fridge overnight. Serve them cold, but expect a difference in texture. For best taste, enjoy your deviled eggs fresh. For the full recipe, check out the detailed instructions above. Deviled eggs last about three to five days in the fridge. Keep them in a sealed container. This helps avoid any odors from your fridge. Always check for any off smells before eating. Yes, you can make deviled eggs ahead of time. Prepare the filling and store it in the fridge. Fill the egg whites just before serving. This keeps them fresh and tasty. You can swap Sriracha with other hot sauces or condiments. Try using: - Frank's RedHot for mild heat - Chipotle sauce for a smoky touch - Wasabi for a unique kick These options add different flavors while keeping the dish exciting. For the full recipe, check out the Spicy Sriracha Deviled Eggs. In this post, we explored how to make delicious deviled eggs. We covered the key ingredients and detailed each step of the process, ensuring you achieve perfect results. We also shared tips to tailor your spice levels and variations to make the dish your own. Remember to store your deviled eggs properly for fresh taste. With these insights, you can create a crowd-pleasing dish. Enjoy making and sharing your fantastic deviled eggs!

Spicy Sriracha Deviled Eggs

Spice up your gatherings with these mouthwatering Spicy Sriracha Deviled Eggs! This easy recipe combines creamy yolks with a kick of Sriracha for a deliciously bold flavor that everyone will love. Perfect for appetizers or snacks, these deviled eggs are quick to make and sure to impress. Ready to add some heat to your next get-together? Click through to discover the full recipe and elevate your culinary game today!
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Ingredients
  

6 large eggs

3 tablespoons mayonnaise

1 tablespoon Sriracha sauce (adjust for spice level)

1 teaspoon Dijon mustard

1 teaspoon lemon juice

Salt, to taste

Black pepper, to taste

Paprika, for garnish

Chopped green onions or cilantro, for garnish

Instructions
 

Start by placing the eggs in a pot and covering them with cold water. Make sure the water is about an inch above the eggs.

    Bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 12-15 minutes.

      After the time is up, transfer the eggs to an ice bath to cool for about 5-10 minutes; this makes peeling easier.

        Once cooled, peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.

          Mash the yolks with a fork until smooth. Then add the mayonnaise, Sriracha sauce, Dijon mustard, lemon juice, salt, and black pepper. Mix until well combined and creamy.

            Using a piping bag or a small spoon, refill the egg white halves with the spicy yolk mixture.

              Sprinkle paprika over the top for color and garnish with chopped green onions or cilantro for a fresh touch.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6 half eggs