Description
These Spicy Deviled Eggs are a zesty twist on a classic appetizer. Creamy, with a kick of Sriracha and cayenne, they are perfect for any gathering or snack.
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 the heat and add the eggs. Boil for 14 minutes.
- Cool and Prepare: Place eggs in an ice water bath, then peel and slice in half lengthwise.
- Make the Filling: Combine yolks, mayonnaise, mustard, Sriracha, cayenne, salt, and pepper. Mix until smooth.
- Fill the Eggs: Spoon the filling into egg whites. Garnish with cayenne and green onions.
Notes
- You can store leftovers in the fridge for up to two days.
- For a decorative touch, pipe the filling using a pastry bag.
- Use Dijon mustard for enhanced flavor.
- The Sriracha used is paleo and keto certified.
- Consider using a ceramic platter or travel carrier for serving and transporting.
Nutrition
- Serving Size: 1 deviled egg
- Calories: 75
- Sugar: 0.4g
- Sodium: 128mg
- Fat: 6.2g
- Saturated Fat: 1.6g
- Unsaturated Fat: 4.2g
- Trans Fat: 0g
- Carbohydrates: 0.4g
- Fiber: 0g
- Protein: 3.1g
- Cholesterol: 186mg
