Deviled eggs recipe. Delicious deviled eggs that are sweet AND spicy with pickle juice and Sriracha.
Everyone loves deviled eggs. It’s the must have at every event. Easter, Thanksgiving, Christmas, a random Sunday. But sometimes they can be a pain.
Deviled eggs my way, are easy, fuss free and a hit with everyone.
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DEVILED EGGS RECIPE
Ingredients
- 7- eggs
- 2- TBS Mayonnaise
- 1- TBS Dijon mustard
- 1-2 tsp bread and butter pickle juice
- ⅛ tsp Sriracha
- Cooked bacon (optional)
- Dash of Paprika
HOW TO BOIL DEVILED EGGS
In a large pot add water and 1 tsp vinegar. (The vinegar should make it easier to peel once cooked) Add enough water to cover all the eggs plus 1 inch.
Once it starts to boil, gently add all seven eggs one at a time, with a spoon.
Boil 7 minutes.
Turn off burner and cover. Leaving it on the warm burner for 15 minutes.
Immediately bring to sink and run cold water over the eggs until the water is completely cold.
PEEL THE EGGS
Every once in a while eggs can be a bit of a pain to peel. The biggest problem being the egg sticking to the shell. I’ve found that I’ve had the best luck with fresh eggs. Adding vinegar to the water while the eggs are cooking. Immediately giving them an ice bath, and peeling them a certain way.
Gently crush the tip of the egg on the side of the sink or hard surface. Once the shell begins to crack, gently crush the sides leaving the end (most rounded part) untouched.
Once the top and sides are peeled, the end should come off in almost one piece. Of course nothing is perfect so it’s never a bad idea to add an extra egg or two, until you get more comfortable.
Cut length wise and put the egg yokes into a bowl.
DEVILED EGGS FILLING
- 2- TBS Mayonnaise
- 1-TBS Dijon mustard
- 1-2 tsp bread and butter pickle juice (any pickle juice of your preference.)
- ⅛ – tsp Sriracha
In the bowl with the yokes add Mayonnaise, Dijon mustard, pickle juice and Sriracha. Mix with a fork or whisk until creamy and smooth.
Either pipe or spoon your mixture into the egg whites.
Add crispy bacon or a dash of Paprika.
Chill and serve immediately for the freshest deviled eggs.
Deviled eggs recipe
Ingredients
- 7 Eggs
- 2 TBS Mayonnaise
- 1 TBS Dijon mustard
- 1-2 tsp Sweet pickle juice
- 1/8 tsp Sriracha
- 1 tsp Vinegar to boil the eggs in.
- Crispy bacon
- Dash Paprika
Instructions
- In a large pot add water and 1 tsp vinegar. Add enough water to cover all the eggs plus 1 inch.
- Once it starts to boil, gently add all seven eggs one at a time, with a spoon.
- Boil 7 minutes.
- Turn off burner and cover. Leaving it on the warm burner for 15 minutes.
- Immediately bring to sink and run cold water over the eggs until the water is completely cold.
- Gently crush the tip of the egg on the side of the sink or hard surface. Once the shell begins to crack, gently crush the sides and peel.
- Cut length wise and put the egg yokes into a bowl.
- In the bowl with the yokes add 2 TBS Mayonnaise, 1TBS Dijon mustard, 1-2 tsp pickle juice and 1/8 tsp Sriracha. Mix with a fork or whisk until creamy and smooth.
- Either pipe or spoon your mixture into the egg whites.
- Add crispy bacon or a dash of Paprika.
- Chill and serve immediately for the freshest deviled eggs.
Notes
- The nutrition information provided is an estimate and will very based on different bands of ingredients used and cooking methods.
Nutrition
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