Sriracha Mayo Deviled Eggs

Add a little spice to the appetizer table with these Sriracha Mayo Deviled Eggs. This is a zesty, creamy and splurge-worthy treat you'll want to serve at every event!

Course Appetizer

Cuisine American

Keyword Sriracha Mayo Deveiled Eggs

Prep Time 20

Cook Time 20

Total Time 40

Servings halves

Calories 131kcal

Author Cathy Pollak

Ingredients

12 large eggs
1/2 cup Sriracha Mayo
2 tsps yellow mustard
1/4 tsp coarsely ground black pepper
1/8 tsp table salt
smoked paprika

Instructions

Place cold eggs in a large pot (they should not be on top of each other). Cover eggs with cold water; about 1" of water over the tops of the eggs. Place pot on high heat until it comes to a rolling boil. Cover the pot and remove it from the heat. Set a timer for 15 minutes. Fill a large bowl with water and ice. When the timer goes off, drain the eggs and immediately plunge them into an ice bath. Let sit in the ice bath for ten minutes before removing the shells.
After shelling the eggs, halve them lengthwise. Coarsely chop the egg whites of three halves and transfer them to a large bowl (these will add texture into your mixture.) Add three white halves and all of the yolks to a food processor along with the Sriracha Mayo, mustard, black pepper and salt. Process until smooth.
Scrape the mixture into a bowl and blend with chopped egg whites. Evenly disperse heaping tablespoons of the yolk mixture into the egg whites. If you have any leftover yolk mixture, serve with crackers or toast points. Sprinkle each with smoked paprika.

Nutrition