Sriracha Deviled Eggs


  • 12eggs
  • 2 tablespoons mayonnaise, or as needed
  • 2 tablespoons Sriracha hot 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
  • Directions

  • Step 1

    Place eggs in a saucepan; 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.


  • Step 2

    Cut eggs in half lengthwise; place egg yolks in a small bowl. Mash yolks with a fork; stir mayonnaise, Sriracha sauce, dry mustard, and cayenne pepper into yolks until smooth; season with salt. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.

  • Step 3

    Place egg whites cut-side up on a serving platter. Pipe the yolk mixture into egg white halves; sprinkle with smoked paprika. Refrigerate deviled eggs, covered, until ready to serve.

  • Cook's Note:

    Use precooked hard boiled eggs found in the grocery store for less cooking–so easy!

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