Description
These spicy deviled eggs are a flavorful twist on the classic appetizer, with a kick of Sriracha and cayenne pepper. Creamy, zesty, and 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 Prep: Transfer eggs to an ice bath, peel, and slice in half.
- Prepare Filling: Mix yolks, mayonnaise, mustard, Sriracha, cayenne, salt, and pepper until smooth.
- Fill Eggs: Spoon filling into egg whites and garnish with cayenne and green onions.
Notes
- You can store leftover deviled eggs in the fridge for up to two days.
- For a decorative touch, use a pastry bag to pipe the filling.
- Dijon mustard adds more flavor than yellow mustard.
- This Sriracha is paleo and keto certified.
Nutrition
- Serving Size: 1 deviled egg
- Calories: 56 kcal
- Sugar: 1g
- Sodium: 87mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 83mg
