Sriracha Deviled Eggs

These deviled eggs have a little extra kick from the Sriracha added but still don’t come off as spicy.  The egg yolks and mayo smooth out the flavors of the Sriracha- actually giving you a chance to taste past its typical heat.  Easy, delicious and attractive! This recipe was featured on Yummly!

Sriracha Deviled Eggs
Makes 14 snacks

• 7 hardboiled eggs
• 3 tbsp mayo
• 1 tsp dijon mustard
• 1 tsp white vinegar
• 2 tsp Sriracha
• 1/8 tsp salt
• pinch freshly ground pepper (white is preferred)
• 1/2 tsp green onions or chives to garnish

Cut the eggs lengthwise and gently spoon out the yolks into a bowl- I squeeze the half gently to separate the yolk from the white and then pop the yolk right out with a spoon.  Mash the yolks into a crumble using a fork and then add the mayonnaise, mustard, vinegar, Sriracha, salt, and pepper.  Mix well.

Place the mixture in a pastry bag to pipe the yolk mixture into the egg whites.  If you don’t have a pastry bag, simply use a plastic Ziploc bag as a substitute, cutting a corner off with scissors to create the pastry tip.  Pipe the yolk mixture evenly into the whites and garnish with green onions or chives.  Dot each egg with Sriracha and serve!

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