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Spicy Deviled Eggs
PREP: 15 minutes
TOTAL TIME: 30 minutes
The devil made you eat every last one.
This recipe is full of tips and tricks and secrets, like cutting the eggs in half the other way than you usually would to make little egg cups, and squirting a secret swoosh of Sriracha underneath the filling, and turning a Ziploc bag into a piping bag, and trying not to eat these all in one sitting (oops, that’s not in the recipe, but just try).
Fill a bowl halfway with ice and water. Put the eggs in a saucepan and cover with cold water by 1 inch. Add 1 tablespoon salt and bring to a boil over high heat. Remove the pan from the heat, cover, and let sit for 9 minutes. Transfer the eggs to the bowl of ice water and let sit for 5 minutes.
Peel the eggs under cold running water. Trim a tiny slice off of each long side of the eggs, so the eggs will sit flat. Halve the eggs lengthwise, then carefully pry out the yolks and transfer to a bowl.
Add the bacon, mayo, mustard, relish, and salt and pepper to taste to the yolks and mash until smooth. Squirt a dab of Sriracha inside the empty egg whites. (Here’s your hot sauce surprise!) Fill a sandwich-size plastic bag with the yolk filling (if you flip the edges of the bag down, turning about half the bag inside out, the bag will be easier to fill). Force all of the filling to one corner of the bag, snip off the end with scissors, and pipe the filling into the egg whites. Garnish with the sliced jalapeños or gherkins—or both. Serve on a platter or pretty wooden serving board.