Sriracha Deviled Eggs
Ingredients
- 12 large eggs
- 2 tablespoons mayonnaise, or as needed
- 2 tablespoons Sriracha chili sauce, or more to taste
- ⅛ teaspoon dry mustard
- 1 pinch cayenne pepper, or to taste
- salt to taste
- 1 pinch smoked paprika, or to taste
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Instructions
- Place eggs in a large saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Cut eggs in half lengthwise. Place egg yolks in a bowl; mash with a fork. Add mayonnaise, Sriracha, dry mustard, and cayenne pepper; mash until smooth. Season with salt. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.
- Place egg whites, cut-sides up, on a serving platter. Pipe yolk mixture into egg white halves; sprinkle with smoked paprika. Refrigerate deviled eggs, covered, until ready to serve.
Source
Original recipe: View Original