I love deviled eggs, but I rarely eat them because they can be a hassle to make. Anyone who has peeled hard-boiled eggs knows exactly what I mean. These eggs have a bit of a kick to them, plus there is bacon which always delights a room full of hungry bellies.
Spicy Deviled Eggs
12 hard-boiled eggs, peeled
1/3 cup mayonnaise
1 TBSP Sriracha sauce
2 tsp brown mustard (Dijon)
3 TBSP gherkins or pickles, minced
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
4 oz. goat cheese OR cream cheese
2 oz. bacon or prosciutto, chopped
2 tsp chives, chopped
Pastry bag with wide tip
Deviled egg plate
Slice the eggs in half, lengthwise.
Gently remove the yolks and place in a large bowl.
Add mayonnaise, Sriracha, mustard, gherkins, garlic, onion, salt, and cheese to egg yolk bowl. Mix until creamy.
Place egg mixture in pastry bag and fill egg whites evenly.
Top with bacon and chives.
Superhero Tip: Add a small dash of cayenne pepper if you don’t have any Sriracha on hand. A small dash! 1/4 tsp should be adequate unless you really love spicy food.
Second Superhero Tip: Don’t poison your friends. This recipe should be used within 24 hours of making it. The plate should be kept on ice or in refrigeration at all times.
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