Spicy Deviled Eggs

5 from 1 vote

Spicy deviled eggs with candied bacon have a creamy filling and are topped with a sprinkle of chives, and a drizzle of sriracha! It's the perfect amount of heat mixed with a bit sweetness for a deliciously balanced take on a classic appetizer.

Prep Time5

Cook Time30

Total Time35

Course: Anytime, Appetizer

Cuisine: African-American, American

Servings: Eggs

Calories: 92kcal

Author: Britney

Equipment

Large Pot
Mixing Bowl

Ingredients

6 Large Eggs
¼ cup Mayo
2 tbsps Relish
1 tbsp Yellow Mustard
1 tsp Sugar
½ tsp Vinegar
¼ tsp Celery Salt
3 tbsps Sriracha
2 tbsps Fresh Chives (diced)

Candied Bacon

4 pcs Bacon
¼ cup Brown Sugar
¼ tsp Cayenne Pepper
½ tsp Red Pepper Flakes

Instructions

Begin by making the candied bacon. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and place bacon on top. Mix together brown sugar, cayenne pepper, and red pepper flakes in a small bowl and sprinkle on top of the bacon.
Bake for 15 minutes, until browned and the bubbly. Let the bacon cool completely. Then cut each piece into three pieces.
Fill a large pot with water and a bring to a boil. Add the eggs and boil for 12 minutes.
Place eggs in an ice bath for 1-2 minutes, then peel eggs under cold water.Cut each egg in half, lengthwise. Gently remove the yellow egg yolks and place in a medium sized bowl.
Add mayo, mustard, relish, sugar, celery salt, and vinegar to the egg yolks and use a fork to mash together until smooth.Spoon yolk mixture into the egg white halves. Drizzle sriracha on top and place a piece of crispy bacon on top.
Optional garnishes: red pepper flakes, diced chives, a sprinkle of paprika, jalapeno slices, green onions

Notes

Tips for the Perfect Deviled Eggs

After the eggs are finished boiling, be sure to add the hard boiled eggs to a bowl filled with ice water. It's the easiest way to peel the eggs without the shells sticking to the egg.
You can add the creamy filling to a pastry bag and pipe the filling into the egg pockets. However, adding a dollop with a spoon works just fine too!
Use a large pot so that you don't have to stack the eggs on top of one another. They should be placed into the pot in one even layer
Fresh eggs tend to be more difficult to peel. Old eggs, as in eggs that are a few days old, (not spoiled eggs) tend to be a bit sturdier and hold their shape a bit better. I recommend using eggs that are a 3-4 days old.

Nutrition