Easy Deviled Eggs
“Party’s here.”
Ah, Deviled Eggs. The appetizer that always makes it feel like a party. My sister makes fabulous deviled eggs that I request at least a few times a year at family gatherings. When she’s not around to give me deviled eggs, I have to make my own recipe. These are your classic deviled eggs with a spicy twist from the addition of sriracha. I have included instructions on how get easy-to-peel eggs. Adding your eggs to boiling water does just the trick. I learned this method from my sister and I no longer have deviled eggs that look like they were spun around in a bingo machine.
Ingredients
6 large eggs
1/2 cup mayo
2 tbsp. yellow mustard
2 tbsp. chopped dill pickles
1 tbsp. sriracha
Salt and pepper
Paprika
Recipe
Bring a large pot of water to a boil. Using a slotted spoon, slowly lower the eggs into the pot. Lower the heat to medium low and allow the eggs to simmer for 14 minutes.
Remove the eggs from the pot and transfer to a large bowl of ice water. Allow to chill for 5 minutes.
Remove the eggs from the ice water and lightly crack the egg shells on a paper towel. Peel the eggs and allow them to cool in the refrigerator for at least one hour.
Once cooled, slice the eggs in half and transfer the yolks to a medium bowl.
Using the back of a fork, break up the yolks until crumbly. Add the mayo, mustard, chopped pickles, and sriracha. Thoroughly mix and season with a pinch of salt and pepper. Taste the mixture for seasoning and add additional salt and pepper as needed.
Place a zip top bag into a large glass, folding the top of the bag over the rim of the glass. Transfer the filling to the bag.
Push the mixture down toward the bottom of the bag. Clip off the corner of the bag with scissors. Gently pipe the filling into each egg.
Transfer the eggs to your favorite deviled egg dish and sprinkle with paprika.
Enjoy!
Cook’s Notes
To avoid the eggs bursting in the boiling water, use a slotted spoon to gently lower and raise the egg in and out of the water a few times. This will help prevent the eggs from cracking from the extreme change in temperature.
Using a large glass for the zip top bag is an easy way to get the filling into the bag mess free.
You’ll definitely want to cover these with plastic wrap or put in a sealed container in the fridge if making ahead. We all know how boiled eggs can make our fridges smell... :-)
