Sriracha® Deviled Eggs

Name: Sriracha® Deviled Eggs
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 24
Cuisine: American
Ingredients: 1 pinch cayenne pepper, or to taste; 0 teaspoons dry mustard; 12 eggs; 2 Tbsps mayonnaise, or as needed; 24 servings salt to taste; 1 pinch smoked paprika, or to taste; 2 Tbsps Sriracha hot chili sauce, or more to taste

Sriracha® Deviled Eggs might be a good recipe to expand your hor d'oeuvre recipe box. This recipe serves 24. One serving contains 41 calories, 3g of protein, and 3g of fat. From preparation to the plate, this recipe takes roughly 50 minutes. Head to the store and pick up cayenne pepper, mayonnaise, paprika, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and whole 30 diet.

Instructions

Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.

Ingredients you will need

Water

Egg

Equipment you will use

Sauce Pan

Remove eggs from hot water, cool under cold running water, and peel.

Ingredients you will need

Water

Egg

Cut eggs in half lengthwise; place egg yolks in a small bowl. Mash yolks with a fork; stir mayonnaise, Sriracha sauce, dry mustard, and cayenne pepper into yolks until smooth; season with salt. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.

Ingredients you will need

Cayenne Pepper

Sriracha

Mustard Powder

Mayonnaise

Egg Yolk

Egg

Salt

Equipment you will use

Ziploc Bags

Bowl

Place egg whites cut-side up on a serving platter. Pipe the yolk mixture into egg white halves; sprinkle with smoked paprika. Refrigerate deviled eggs, covered, until ready to serve.

Ingredients you will need

Smoked Paprika