Deviled Eggs are a great appetizer to munch on while the main dinner is getting prepared. Here we are spicing up a somewhat traditional deviled egg by adding a little Sriracha sauce.
If you love heat, feel free to add more but I lean more on the subtle side. I mean who can enjoy food while blowing a running nose.
PrintSriracha Deviled Eggs
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Total Time: 1 hour
- Yield: 12 1x
- Diet: Low Calorie
Ingredients
Instructions
Place eggs in a large pot and fill with water
Bring eggs to a boil
After eggs have boiled, turn off the burner and cover with a lid. Let sit for 20 minutes
Peel eggs while still warm
Cut each egg lengthwise placing the egg yolk in a small bowl
With a fork or potato masher break up the egg yolks
Mix in the mayo, sriracha sauce, mustard, paprika, and garlic.
Spoon mixture into each of the egg halves.
Cut chives and drizzle a little on top
Finish with a little sprinkle of paprika
Notes
The trick to peeling hard boiled eggs is to lift the membrane from the egg. Crack the egg at the wider end. There is a little bubble of space there under the shell that helps lift that membrane. Once you do that getting the rest of the membrane off is pretty smooth sailing. Not a fan of peeling eggs, then see if your local grocery has some already cooked and peeled.
If you like your egg filling smooth use a hand mixer, immersion mixer or kitchenaid
*4-6 slices of cook bacon crumbled and sprinkled on top
*sprinkle a little paprika across the eggs as the final garnish
Nutrition
- Serving Size: 1 egg
- Calories: 117
- Sugar: 0.6g
- Sodium: 240.6mg
- Fat: 9.4g
- Saturated Fat: 2.2g
- Unsaturated Fat: 6.4g
- Carbohydrates: 0.7g Net
- Fiber: 0.1g
- Protein: 7.2g
- Cholesterol: 169.1mg
Keywords: Keto, Low Carb, Deviled Eggs, Sriracha, Spicy
