These deviled eggs have a sweet and spicy kick thanks to their special garnish ingredient: sriracha! Don't want to use sriracha? No problem! These keto-friendly treats are salty and delicious without the popular hot sauce, as well.
Servings 6servings
Prep Time 10 minutesmins
Cook Time 12 minutesmins
Resting Time 10 minutesmins
Total Time 22 minutesmins
Ingredients
6large eggshard-boiled
2tbspmayonnaise
1/4tbspcayenne pepper
1/2tspspicy brown mustard
1/2tspyellow mustard
4 1/2tspdill pickle relish
1ozpaprikafor garnish
2tspsriracha saucefor garnish
2piecesbaconcooked and torn into 12 pieces (for garnish)
Instructions
Submerge eggs in a pot of water, sprinkle a bit of kosher salt (optional), and place on the stove; turn the burner on to medium-high heat.
Bring water to a boil, then immediately turn stove off. Set timer for 10 minutes. Leave pot on the burner and close with lid.
Once the timer goes off, pour eggs into a bowl of water with ice and submerge for a few minutes, until you are able to handle the eggs comfortably by hand for peeling.
Peel eggs and clean with paper towel. Using a knife, cut all eggs in half lengthwise (a handy tip: if the yolk starts making things messy, rinse your knife in water and continue).
Pop out the yolks into a separate bowl and place the whites on a plate. Add all the other ingredients EXCEPT the sriracha, paprika and bacon to the bowl and mix well.
I personally like to put the yolk mixture into a ziploc bag, cut off a corner and pipe the mixture into each egg white for better presentation. If you don't want to dirty a baggie, or just don't feel like it, you can simply spoon the mixture evenly among the egg whites.
Sprinkle each deviled egg with paprika, top each with a small dot of sriracha, then place a torn piece of bacon on top of each halve. Serve immediately or refrigerate for up to an hour!