Spicy Deviled Eggs (Printable Version)
Creamy egg halves with spicy sriracha and Dijon mustard filling, topped with chili flakes - perfect for parties and picnics.
# Ingredients:
→ Egg Mixture
01 -
12 large eggs
02 -
1/3 cup mayonnaise
03 -
1 tablespoon sriracha sauce
04 -
1 tablespoon Dijon mustard
05 -
Salt to taste
06 -
Freshly ground black pepper to taste
07 -
Fine chili flakes such as Piment d'Espelette
08 -
Fresh chives, minced (optional)
# Steps:
01 -
Fill a saucepan with enough water to cover eggs by 2.5 cm and bring to a full boil. Carefully lower the eggs into boiling water and boil uncovered for 30 seconds. Reduce heat to low, cover, and simmer for 11 minutes. Transfer eggs to a bowl of ice water. Once cool, gently break and peel the shells. If possible, refrigerate overnight to ease cutting.
02 -
Cut eggs in half lengthwise using a very sharp knife. Spoon out yolks into a bowl and arrange egg whites on a serving platter.
03 -
In a medium bowl, mash the yolks into a smooth paste with a fork. Add mayonnaise, sriracha sauce, and Dijon mustard. Whisk until fully smooth. Season with salt, black pepper, and more sriracha if desired.
04 -
Spoon or pipe the filling into egg white halves.
05 -
Cover and refrigerate eggs for at least 2 hours or up to 1 day. Before serving, sprinkle with Piment d'Espelette and chopped chives if desired.
# Notes:
01 -
For easier peeling, refrigerate boiled eggs overnight before cutting.