Whipped with heat!
Deviled eggs are a very satisfying BBQ side or appetizer, but they aren’t typically known for their spiciness. Why not? Eggs and hot sauce are a power pairing and that holds true for deviled eggs too. Whipping in Sriracha with a little lime juice brings this typically mild dish to fiery life. Top them with scallions, or for some extra heat, pull out that paprika or cayenne pepper powder and sprinkle away!
Fiery Sriracha Deviled Eggs
- 6 eggs
- 1 tablespoon Sriracha sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lime juice
- 1/2 cup mayonnaise
- Dash salt and pepper to taste
- Scallions as optional garnish, chopped
- Cayenne pepper powder optional, as garnish (or paprika for milder heat)
- Place 4 cups of water in a sauce pot and bring to a boil.
- Add the eggs to the boiling water and boil for 15 minutes.
- Remove the eggs from the boiling water and place them immediately in a bowl of iced water. Let the eggs sit for 5 minutes.
- Remove the eggs from the iced water, peel, and cut the eggs in half lengthwise. Remove the yolks and place them in a food processor.
- Add the Sriracha, Dijon mustard, lime juice, and mayonnaise to the food processor and pulse blend until the yolk filling is smooth.
- Spoon the yolk filling into the halved eggs and (optional) sprinkle with scallions, paprika, or cayenne pepper powder.
- Serve immediately, or, for best flavor, chill the deviled eggs covered in a refrigerator for 1 hour prior to serving.
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