Calling all spice lovers! These sriracha deviled eggs are for those who look for a little kick in every bite.
Makes 24 Servings
12 large eggs
4 slices of bacon
1/4 cup mayonnaise
2 Tbsp. sriracha, plus
more for drizzling
1 Tbsp. spicy brown mustard
2 tsp. distilled white vinegar
1/2 tsp. kosher salt
1/4 tsp. black pepper
Sliced pickled jalapeños, for garnish
1. Bring a large pot of water to a boil. Fill a large bowl with ice water. Using a slotted spoon, gently lower the eggs into the boiling water.
Reduce the heat, cover and simmer for 10 minutes. Remove the eggs with the slotted spoon to the bowl of ice water; let cool completely, about 10 minutes.
2. Cook the bacon in a large skillet over medium heat, turning, until crisp, 8 to 10 minutes. Drain on a paper towel-lined plate, reserving the fat in the pan. Let the bacon cool, then finely chop.
3. Peel the eggs, cut in half lengthwise, and scoop out the yolks into a large bowl. Add the mayonnaise, sriracha, mustard, vinegar, salt,
pepper, and 1 tablespoon of the bacon fat and mash with a fork until smooth.
4. Scoop the filling into a zip-top bag and snip a corner. Pipe the filling into the egg whites and top with the bacon. Drizzle with sriracha and garnish with pickled jalapeños.
Thank you Ree Drummond and Thepioneerwoman.com! Click Here to see more great recipes from their site!