Sriracha Deviled Eggs

By Tracy

20 Person

60 Minutes

0 Calories

Traditional deviled eggs? Been there, done that. Sriracha deviled eggs? Been there, done that, gonna go back and do it again and again and again. These unexpected yet enticing specimens contain the requisite mustard and mayonnaise for deviled egg traditionalists. And a smidgen of bacon drippings and Sriracha sauce for the rebels in the rest of us. And it’s that latter part that compels us and everyone we know to saunter past a platter of these again and again and again to snitch some more before they disappear. Quite possibly the best deviled eggs ever.

Ingredients

Snipped chives, for garnish (optional)
2 oz. smoked salmon
freshly ground black pepper
Kosher salt
1 1/2 tsp. bacon drippings
1 tbsp. Sriracha sauce
1 1/2 tsp. grainy prepared mustard
1/2 cup mayonnaise
2 tbsp. white wine vinegar
12 large eggs

Method

01

Place the eggs in a large pot and add enough cold water to cover by 1 inch along with the vinegar. Bring to a boil and then immediately reduce the heat and gently simmer for 10 minutes.
02

Remove the pot from the heat, place it in the sink, and run cold water over the eggs for 1 to 2 minutes to cool them down a little. Transfer the eggs to a bowl filled halfway with ice water and forget about them for about 20 minutes.
03

Peel the eggs and then slice each egg in half lengthwise. Using a regular old spoon, scoop out the yolks and dump them in a medium bowl.
04

To the egg yolks in the bowl, add the mayonnaise, mustard, Sriracha, bacon drippings, salt, and pepper and whisk until smooth. Take a taste and adjust any ingredient as desired.
05

Fill a piping bag or a resealable plastic bag with a bottom corner snipped off with the mixture and pipe it into the egg white halves. Top each with a small slice of salmon and snipped chives, if using. Serve immediately.

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Sriracha Deviled Eggs

4.3

( By Tracy )

01 Information

Grade easy
Serving 20 servings
Prep Time 25 Mins
Cook Time 35 Mins
Total Time 60 Mins

02 Ingredients

Snipped chives, for garnish (optional)

2 oz. smoked salmon

freshly ground black pepper

Kosher salt

1 1/2 tsp. bacon drippings

1 tbsp. Sriracha sauce

1 1/2 tsp. grainy prepared mustard

1/2 cup mayonnaise

2 tbsp. white wine vinegar

12 large eggs

03 Method

Step 1

Place the eggs in a large pot and add enough cold water to cover by 1 inch along with the vinegar. Bring to a boil and then immediately reduce the heat and gently simmer for 10 minutes.

Step 2

Remove the pot from the heat, place it in the sink, and run cold water over the eggs for 1 to 2 minutes to cool them down a little. Transfer the eggs to a bowl filled halfway with ice water and forget about them for about 20 minutes.

Step 3

Peel the eggs and then slice each egg in half lengthwise. Using a regular old spoon, scoop out the yolks and dump them in a medium bowl.

Step 4

To the egg yolks in the bowl, add the mayonnaise, mustard, Sriracha, bacon drippings, salt, and pepper and whisk until smooth. Take a taste and adjust any ingredient as desired.

Step 5

Fill a piping bag or a resealable plastic bag with a bottom corner snipped off with the mixture and pipe it into the egg white halves. Top each with a small slice of salmon and snipped chives, if using. Serve immediately.

04 Author

Tracy

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