Easy Deviled Eggs - Classic and Sriracha
A classic deviled egg recipe that is easily customized for taste and toppings.
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.