Description
These Spicy Deviled Eggs are a zesty twist on a classic appetizer, perfect for any gathering or party. The combination of spicy Sriracha and tangy Dijon mustard gives these deviled eggs a flavorful kick that will impress your guests.
Ingredients
Scale
For the Deviled Eggs:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon Sriracha
- 1/8 teaspoon cayenne pepper plus more for garnish
- Salt and pepper to taste
- Green onions, thinly sliced, for garnish
Instructions
- Boil the Eggs: Bring a pot of water to a boil. Reduce heat, place eggs in water, then cook for 14 minutes.
- Prepare an Ice Bath: While eggs cook, prepare an ice water bath.
- Cool and Peel Eggs: Transfer eggs to ice bath, peel, and slice in half.
- Make Filling: Combine yolks, mayonnaise, mustard, Sriracha, cayenne, salt, and pepper; mix until smooth.
- Fill the Eggs: Spoon filling into egg whites; garnish with cayenne and green onions.
Notes
- You can store any leftover deviled eggs for up to two days in the fridge.
- For a decorative touch, use a pastry bag to pipe the filling into the eggs.
- Consider using Dijon mustard for extra flavor.
- Check for Whole30 compliance and paleo/keto certification on specific ingredients.
Nutrition
- Serving Size: 1 deviled egg
- Calories: 56 kcal
- Sugar: 1g
- Sodium: 87mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 1g
- Protein: 3g
- Cholesterol: 83mg
