Spicy Sriracha deviled eggs


I present my contribution to the Super Bowl grub last Sunday. These beauties are also a prime go-to for any pot luck or afternoon snack attack. This is a slightly altered version of The Pioneer Woman’s recipe — adapted to suit my higher heat tolerance. (Un poquito mas picoso, por favor.)

Sriracha Deviled Eggs
Makes about 24, unless you’re a taste-as-you-go kinda gal like me. Then, you might end up with 17. (Treat yo self.)

1 dozen hard-boiled eggs (peeled, sliced open longways, and yolks removed)
1/4 cup mayonnaise
4 tablespoons Sriracha
1 teaspoon apple cider vinegar
Pepper to taste
chives, chopped (optional)

In a medium-sized bowl, mix the yolks with the mayonnaise and Sriracha. Then add the vinegar and pepper. Mash it together until the mixture is pretty smooth. There may still be some small yolky clumps, but pay no mind. Either spoon the filling into the egg halves, or get fancy and use a piping bag, like me. Then, if you’re feeling festive, top each egg with a couple of chives and dot with Sriracha.



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