thepioneerwoman
Spicy Sriracha Deviled Eggs
Ree Drummond's Spicy Sriracha Deviled Eggs are seasoned with mayo and mustard and topped with crisp bacon and pickled jalapeños for a spicy appetizer.
👥 24 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●pan
- ●skillet
📝 Preparation Steps
1
Bring a large pot of water to a boil. Fill a large bowl with ice water. Using a slotted spoon, gently lower the eggs into the boiling water. Reduce the heat, cover and simmer for ⏱️ 10 minutes. Remove the eggs with the slotted spoon to the bowl of ice water; let cool completely, about ⏱️ 10 minutes.
large eggs12
2
Cook the bacon in a large skillet over medium heat, turning, until crisp, 8 to ⏱️ 10 minutes. Drain on a paper towel-lined plate, reserving the fat in the pan. Let the bacon cool, then finely chop.
bacon4 slices
3
Peel the eggs, cut in half lengthwise, and scoop out the yolks into a large bowl. Add the mayonnaise, sriracha, mustard, vinegar, salt, pepper, and 1 tablespoon of the bacon fat and mash with a fork until smooth.
large eggs12bacon4 slices
4
Scoop the filling into a zip-top bag and snip a corner. Pipe the filling into the egg whites and top with the bacon. Drizzle with sriracha and garnish with pickled jalapeños.
bacon4 slicesSliced pickled jalapeños, for garnish
Nutrition Facts
calories
72 Calories
fat Content
6 g
fiber Content
0 g
sugar Content
0 g
sodium Content
125 mg
protein Content
4 g
trans Fat Content
0 g
cholesterol Content
97 mg
carbohydrate Content
0 g
saturated Fat Content
2 g
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