One of my favorite things to make for brunch is Deviled Eggs. They’re so delicious and easy to make. The creaminess of the filling and the kick at the end of each bite from the sriracha…. mmmm mmmm mmmmm! The only bad thing about these – I can’t stop eating them.
Boil the eggs of course. My trick to making sure the shells peel off without taking the egg whites as collateral damage – put them in a bowl of ice for a few minutes once they’re done boiling. The ice cools down the shell enough to let it peel off with ease!
Cut the eggs in half and scoop out the egg yolks (Best part about this recipe – you end up with double the amount of servings! Yes! My fingers can’t resist picking up more!)
Mash the egg yolks with a fork to make sure there are no chunks left behind. This will help give it the creamy texture.
Add in the Mayo, the mustard, salt, pepper and my secret (not so secret anymore) ingredient – Sriracha!
Mix it well. Fill a piping bag (though I use a ziplock bag as a shortcut) and pipe into the egg white halves.
Sprinkle paprika over the top and don’t stop eating them!
12 Hard Boiled Eggs
1/3 c Mayo
1 Tbsp Yellow Mustard
1 Tbsp Sriracha
Salt to taste
Pepper to taste
Paprika to Garnish
Peel the eggs and slice in half. Scoop put the yolks and mash them so no chunks remain. Add the mayo, mustard, sriracha, salt and pepper and mix well. Fill yolk mixture into piping bag and pipe into egg whites. Sprinkle paprika on top to garnish.