Description
Classic deviled eggs made with creamy filling and a hint of spice.
Ingredients
Scale
- 6 large hard-boiled eggs (peeled, at least a week old for easier peeling)
- 1/4 cup mayonnaise (full-fat preferred)
- 1 teaspoon Dijon mustard
- 2 cloves garlic (minced)
- 1 teaspoon sriracha or chili sauce
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh chives (chopped, for garnish)
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
Instructions
- Cut the hard-boiled eggs in half lengthwise with a sharp knife for clean cuts.
- Carefully remove the yolks with a small spoon and place them in a mixing bowl. Arrange the egg white halves on a serving platter.
- Mash the egg yolks with a fork until completely smooth to prevent lumps.
- Add the mayonnaise, Dijon mustard, minced garlic, sriracha, paprika, salt, and black pepper to the mashed yolks.
- Mix until smooth and creamy, ensuring all ingredients are well combined.
- Taste and adjust seasoning if needed, adding more sriracha for heat or salt for flavor.
- Transfer the yolk mixture to a piping bag or zip-top bag with a corner snipped off (or use a spoon).
- Pipe or spoon the filling generously back into the egg white halves.
- Garnish with chopped fresh chives and red pepper flakes if using for extra heat.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld together.
Notes
- Use eggs that are at least a week old for easier peeling.
- Adjust the amount of sriracha based on your heat preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling, Mixing, Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 100
- Sugar: 0g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg