Secretly Spicy Deviled Eggs
Active Time: 20 minutes | Total Time: 35 minutes | Serves 12 | Gluten Free
- 6 large eggs
- Kosher salt
- 2 slices bacon, cooked crisp and finely chopped
- ¼ cup mayonnaise
- 1 teaspoon yellow mustard
- 1 tablespoon sweet pickle relish
- Freshly ground black pepper
- Sriracha (in its squeeze bottle)
- 12 thin slices pickled jalapeños and/or gherkins
***Adapted from Cravings by Chrissy Teigen
Fill a bowl halfway with ice and water. In a saucepan, combine the eggs with cold water to cover by 1 inch. Add 1 tablespoon salt and bring to a boil over high heat. Remove the pan from the heat, cover, and let sit for 9 minutes. Transfer the eggs to the bowl of ice water and let sit for 5 minutes.
Peel the eggs under cold running water. Halve the eggs lengthwise, then trim a tiny slice off the wobbly underside of each egg half, so the eggs will sit flat. Carefully pry out the yolks and transfer to a bowl.
Add the bacon, mayo, mustard, relish, and salt and pepper to taste to the yolks and mash until smooth. Squirt a dab of Sriracha inside the empty egg whites. (Here’s your hot sauce surprise!) Fill a sandwich-size plastic bag with the yolk filling (if you fold the edges of the bag down, turning about half the bag inside out, the bag will be easier to fill). Force all of the filling to one corner of the bag, snip off the end with scissors, and pipe the filling into the egg whites. Garnish with the sliced jalapeños or gherkins - or both.
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