Devilishly Hot Deviled Eggs – a delicious recipe with eggs, Sriracha, mustard, kosher salt, freshly ground black pepper, fresh chives. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Split the eggs in half lengthwise.
2
Remove the egg yolks.
3
Using a fork, break up the yolks in a mixing bowl.
4
Stir in the Sriracha Mayo, mustard, salt, and pepper, blending well.
5
Fill a pastry bag fitted with a star tip and pipe the yolk mixture back into the egg whites.
6
Top with the chives.
7
Serve or cover and refrigerate immediately.
8
Place eggs in a large pot and fill with enough cool water to cover the eggs by 2 inches.
9
Slowly bring to a boil over medium heat.
10
Once the water has reached a boil, cover the pot and remove from the heat.
11
Let rest for 12 minutes.
12
Drain the cooking water then place the eggs under cool running water for several minutes to halt the cooking.
430
kcal
Calories
30
g
Fat
3
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 12 hard-cooked eggs, 1/3 cup Sriracha Mayo (page 16), 3/4 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and more.
Yes, Devilishly Hot Deviled Eggs falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
