Bacon and Sriracha Deviled Eggs
The ultimate appetizer!
Servings: 24 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!