Spicy Deviled Eggs
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.
Equipment
- Large Pot
- Mixing Bowl
Ingredients
- 6 Large Eggs
- 1/4 cup Mayo
- 2 tbsps Relish
- 1 tbsp Yellow Mustard
- 1 tsp Sugar
- 1/2 tsp Vinegar
- 1/4 tsp Celery Salt
- 3 tbsps Sriracha
- 2 tbsps Fresh Chives, (diced)
Candied Bacon
- 4 pcs Bacon
- 1/4 cup Brown Sugar
- 1/4 tsp Cayenne Pepper
- 1/2 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
Calories: 92kcal, Carbohydrates: 6g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 95mg, Sodium: 245mg, Potassium: 55mg, Fiber: 0.2g, Sugar: 5g, Vitamin A: 212IU, Vitamin C: 3mg, Calcium: 20mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!