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Author Notes: A kicked up version of the classic hors d’oeuvre.
When was the last time you had a deviled egg?
Maybe, like me, it never crosses your mind to make them. I’ve had some that I really enjoyed, but too often they’ve been an unwelcome guest at some outdoor summer gathering. I see them in my minds eye, looking sun scorched and forlorn among much more appetizing dishes. But THESE are different. Promise! —Pinch&Swirl
- 12 large eggs
- 1 cup mayonnaise
- 1 tablespoon sriracha sauce (or more)
- salt to taste
- Piment d’Espelette
- Place eggs in large saucepan and add enough cold water to cover. Bring to a low boil. Remove from heat, cover, and let stand 9 minutes.
- Drain eggs; cover with cold water and add several ice cubes.
- Once eggs are cool enough to handle, peel and cut in half lengthwise. Spoon yolks out into a small bowl and arrange whites on serving platter.
- Grate yolks with a fine grater into a medium bowl. Add mayonnaise and sriracha sauce to yolks and whisk until smooth. Season to taste with salt and more sriracha if you like.
- Spoon or pipe filling into egg white halves. Cover and refrigerate eggs for 2 hours or more (up to 1 day). Once chilled, sprinkle generously with Piment d’Espelette and serve.
- This recipe was entered in the contest for Your Best Spicy Recipe