Deviled Eggs (with Sriracha!)

They say the Devil is in the details, but when you do it right, he can also be in your eggs! I can’t think of an appetizer I enjoy more than deviled eggs, especially with a nice glass of something after a good day’s work at the shop. My wife, Kendra, also loves these eggie treats, and I’ve see her wolf down a whole tray of these buggers at our annual “Egg-Off” benefit for our local retirement community. And then there was that one time at Easter…

Anyhow, Dana, our guide in egg devilry, brings the heat to this particular recipe with the addition of the Rooster sauce, Siracha. And it’s a great addition! There are so many ways to make a good deviled egg, but really the secret comes in hard boiling your eggs the right way. The boiling technique that Dana share truly results in creamy yolks with no discoloration, and if you use slightly older eggs (not ones just from the store) you’ll have an easier time peeling them. Give it a try and have fun creating your own special take on deviled eggs!

Here’s how it goes:

Dana’s spicy Deviled eggs recipe:

    6 Perfectly hard boiled eggs
    2 Healthy Tbs. of good mayonnaise
    1 Tbs. of dijon mustard
    1 Tsp Sriracha (or more or less if you’re feeling spicy)
    1 Tsp spanish paprika
    1 squeeze lemon juice
    Salt and Pepper to taste