Fiery, spicy, devilish devilled eggs
"There was no doubt in my mind that adding Sriracha mayo to deviled eggs would be a great success. They're addictively pop-able—eggy, spicy, salty and satisfying."— Serious Eats
You can never have too many wonderful and easy hors d'oeuvres recipes for your next holiday gathering or dinner party. Ready in just minutes, try giving a mouth burning kick to boring old devilled eggs with a spicy squirt of Sriracha chilli sauce.
One dozen hard-boiled eggs
Cook at least one dozen hard-boiled eggs. Let the eggs cool and remove the shells. Remove the yolks from the eggs by cutting each egg in half lengthwise, carefully scoop out each yolk and place in a bowl.
Squish the yolks in the bowl with a fork. Add in Sriracha sauce, mayonnaise, lime juice, salt, pepper and mustard. Blend this mixture well until it has a formed a creamy consistency.
Place the yolk mixture into a pastry bag with a fitted tip and squeeze the mixture back into the hardboiled egg white half. Repeat this step until all the halves are filled with the yolk.
Season and serve
Top each devilled egg with paprika and chives, serve cold or at room temperature.
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