The ultimate holiday appetizer!
Deviled eggs are always a hit, but to kick it up a notch (as chef Emeril Lagasse would say) we are adding bacon bits and a healthy amount of sriracha hot sauce. I have to assume everyone has heard of and tried sriracha by now but if not it can be found at all Asian marts and most major grocery stores. Its is a chili hot sauce that originated from Thailand.
I like to get funky and just throw a fun design down on the serving plate. Then set the filled egg half on top of the sauce so it has just a nice bite on the bottom. Your guests can grab on, give it a swirl in the chili sauce and pop the egg half in their mouths.Â
Now since we are topping with bacon and using the chili sauce you want to go easy on salting the filling. On the topic of filling, I like to use Dijon mustard as it gives a great bite and nice texture, but you can use any kind you desire. The most important part is to whip it until its nice and creamy.
Before we move on to the recipe I thought I’d offer a tip on shelling boiled eggs. I put on a pot of water big enough to hold a dozen eggs. Turn the heat to high and carefully drop the eggs in. Set a timer for 20 minutes and let them do their thing. Drain and immediately add cold water. Let them rest for 10 minutes then on to shelling.
1st step is to tap on the counter and create a crack.
Next step is to use the edge of a spoon and get it under the shell.
Start to lift the shell and keep moving around the egg until its all off. It’s so easy this way!
You will have them all peeled in no time.
OK let’s get started!
Bacon and Sriracha Deviled Eggs
Ingredients
- 12 eggs boiled and shelled
- 1/2 cup mayonnaise
- 1 – 2 tbsp Dijon mustard
- salt and pepper to taste
- 4 strips of bacon, cooked and chopped into bits
- sriracha for plate design
- 1/2 tsp dried dill
- 1/2 tsp paprika
Instructions
- Fill a large pot with water, about half or 2/3 way full. Turn to high heat and drop the eggs in. Boil for 20 minutes.
- Drain the water and immediately add cold water. Let it set for 20 minutes.
- Shell the eggs. For my spoon tip see the instructions with pictures above.
- After the eggs are shelled, Rinse them and cut in half lengthwise
- Remove all the yolks. They should pop right out with a gentle squeeze but you can use a small spoon to help. Add them to a medium sized mixing bowl
- With a potato masher or whisk smash them down to a corn meal texture.
- Add the mayonnaise, Dijon, salt, and pepper. Whisk until smooth.
- To fill the shells I like to use a piping bag. The ones that are used to frost cakes.
- . If you do not have one a easy substitute is a sandwich bag. Simply fill the bag, and cut one corner and squeeze it out into the empty egg.
- Next step is to drizzle the sriracha onto the serving plate. You can do any kind of design you desire, just try to to make it uniform. Then on goes the eggs. I like to set them on the chili sauce and line them up evenly. Press in some bacon bits and save the rest to sprinkle on the plate.
- Lastly goes the dill and paprika. Sprinkle on each egg then finish with the remaining bacon bits.
- ENJOY!
[…] I have a great tip on peeling boiled eggs. If you would like to find out click here. Bacon Deviled Eggs with Sriracha! […]
[…] A delicious blend of spices and fresh herbs combined with hard boiled eggs and a creamy mayo. Such a simple yet tasty sandwich. I like to whip up a large batch and keep it in the fridge overnight and eat it for lunch on toasted sourdough bread or as a snack on crackers as a spread. It is also great put onto pita bread or in a tortilla as a wrap. This recipe is completely versatile and you can add anything you like in this salad or take away for that matter. I have a great tip on peeling boiled eggs. If you would like to find out click here. Bacon Deviled Eggs with Sriracha! […]