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Easy Deviled Eggs – Classic + Sriracha

01/23/2024 by Mysa

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A classic appetizer perfect for picnics, a light lunch, or a midday snack! Deviled eggs are a guaranteed crowd pleaser and the perfect recipe to keep top of mind for summer.


Easy Deviled Eggs
Classic
Easy Deviled Eggs
Sriracha

Substitutions + Variations

Mayonnaise – You can substitute full fat Greek yogurt or light mayo for the mayonnaise.
Toppings – Deviled eggs are perfect for customization. I use sesame seeds, but you can sprinkle anything from bacon bits to red pepper flakes to scallions. Halved olives and cucumber slices work great as well.


Easy Deviled Eggs

Storage + Tips

Store in the refrigerator in an airtight container for up to three days.
You can use a ziploc bag for the filling if you don’t have a piping bag and tip. Fill the bag with your egg yolk mixture and then cut off the corner for a DIY piping bag.

For effortless hard boiled eggs, invest in a rapid egg cooker!  With the push of a button you’ll have beautifully cooked eggs every time.


Easy Deviled Eggs

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Easy Deviled Eggs
Print Recipe

Easy Deviled Eggs – Classic and Sriracha

A classic deviled egg recipe that is easily customized for taste and toppings.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Appetizer
Cuisine: American
Keyword: appetizer, customize, Easy, eggs, Quick, side dish
Servings: 12 halves

Equipment

  • Large sauce pan with lid
  • mixing bowls
  • cutting board
  • Fork
  • Spoon or tongs
  • Piping bag and tip

Ingredients

Classic

  • 6 large eggs
  • ¼ cup mayonnaise
  • 1 teaspoon yellow mustard
  • ⅛ teaspoon salt
  • ground black pepper to taste
  • paprika for serving
  • sesame seeds for serving

Sriracha

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1-2 tablespoons sriracha sauce
  • 1 teaspoon whole grain mustard
  • ¼ teaspoon Worcestershire sauce
  • ¼ teaspoon salt
  • ⅛ teaspoon sugar

Instructions

  • To a large saucepan, add eggs and cover with cold water about an inch or so higher than the eggs. Cover and bring to a rolling boil. Once at a boil, remove from heat and let stand for 10-12 minutes.
  • Transfer the eggs to a bowl of cold water to stop cooking and start cooling, for five minutes.
  • Remove the eggs from the cold water and de-shell.
  • Cut each egg in half and gently remove the yolk. Place the egg halves into the refrigerator, and the egg yolks into a mixing bowl.
  • Add remaining ingredients (for Classic or Sriracha filling) except for paprika and sesame seeds to the bowl with the yolks and mash with a fork or mixer until combined and smooth.
  • Fill the piping bag with the yolk mixture. Remove egg halves from the refrigerator and pipe some of the mixture into each, dividing equally.
  • Sprinkle with sesame seeds or topping of your choice.
  • Serve immediately or refrigerate in an airtight container for up to three days.

Filed Under: Appetizer, Gluten-Free, Recipes, Side Dish, Uncategorized, Under 30 Minutes Tagged With: Appetizer, Deviled eggs, Easy, eggs, gluten free, quick, Side Dish, Under 30 mins

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