**Updated March 2020. Original post published Apr 2017**
Deviled Eggs are a perfect classic recipe that brighten up any brunch, Easter, or party table. The creaminess of the filling, the crunchy chives, and colorful paprika, and just the hint of spice from the sriracha make these a hit at any gathering.
One of my favorite things to make for brunch is Deviled Eggs. They’re so delicious and easy to make 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.
Just a few simple ingredients is all you need to turn these from hard boiled eggs to addictive eggs. Mayo, mustard, salt, pepper, and of course my favorite sriracha. That’s it! Honestly it can’t get easier.
Actually….it can. Boil your eggs ahead of time soall you have to do when you are ready to make these delicious babies is the yolk filling. You actually spend more time waiting for the eggs to boil and cool down enough to peel than making the filling and piping.
I kept these pretty simple but there are so many variations that you can make. Here are some ideas:
- bacon and chives
- smoked salmon and capers
- sun dried tomato
- ham and cheddar
- dill pickle
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 plastic bag as a shortcut) and pipe into the egg white halves.
Sprinkle paprika over the top and don’t stop eating them!