Name: Sriracha Deviled Eggs
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Eggs - 12; Mayonnaise, or as needed - 2 tablespoons; Sriracha hot chili sauce, or more to taste - 2 tablespoons; Dry mustard - ⅛ teaspoon; Cayenne pepper, or to taste - 1 pinch; Salt to taste - 1 pinch; Smoked paprika, or to taste - 1 pinch

Ingredients for - Sriracha Deviled Eggs

1. Eggs 12

2. Mayonnaise, or as needed 2 tablespoons

3. Sriracha hot chili sauce, or more to taste 2 tablespoons

4. Dry mustard ⅛ teaspoon

5. Cayenne pepper, or to taste 1 pinch

6. Salt to taste 1 pinch

7. Smoked paprika, or to taste 1 pinch

How to cook deliciously - Sriracha Deviled Eggs

1 . Stage

Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

2 . Stage

Cut eggs in half lengthwise; place egg yolks in a small bowl. Mash yolks with a fork; stir mayonnaise, Sriracha sauce, dry mustard, and cayenne pepper into yolks until smooth; season with salt. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.

3 . Stage

Place egg whites cut-side up on a serving platter. Pipe yolk mixture into egg white halves; sprinkle with smoked paprika. Refrigerate deviled eggs, covered, until ready to serve.