Bacon and Sriracha Deviled Eggs
I’m pretty much always a year or seven behind on trendy things, so if bacon and sriracha are super overused and you are sick of it, please forgive me. It takes a good few years for trends to reach rural Indiana. I’m sure you city folk have moved onto some new food trend that I’ve never heard of, but will probably totally love in 2017. But I’m still here, happily living in bacon and sriracha land. It’s amazing.
I want to put bacon and sriracha on everything. The combo of the salty, rich bacon and the spicy, yet a little sweet sriracha is the stuff your tastebuds dream about. It works in mac and cheese. It works in potato salad. And it definitely works in bacon and sriracha deviled eggs.
If you’ve been skipping by sriracha recipes because you’re heat-phobic, let me tell you about my sriracha-based theory. I hypothesize that the reason why sriracha hot sauce is so popular is because it’s the hot sauce for people who hate hot sauce. Now, don’t get me wrong, sriracha is certainly popular among the heat-loving crowd, too, but I think sriracha reaches over the aisle and snags spiceaphobes too because of its flavor profile. And I can anecdotally prove this because both my husband and I are not generally fans of spicy food. But sriracha? We put that ish on everything.
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So often when you (or more accurately, when I) eat spicy things, all I can “taste” is heat. It’s almost like it’s so hot that it’s burning away all the rest of the flavor. What I love about sriracha sauce is that you get the heat, but it actually tastes like something. It’s sweet and warm and robust. It doesn’t have the, oh-my-god-my-throat-is-an-inferno quality to it that some hot sauces have. It’s got spice that builds, but heat isn’t the first thing that your senses are assaulted with while you eat it. And it does a wonderful job of letting other flavors shine through, too. You can mix sriracha with other tastes (like, say, bacon), and you can still taste the bacon.
I love a good regular run-of-the-mill deviled egg recipe (yolks, mayo, mustard, salt, pepper, done-zo!), but stepping them up a notch with bacon and sriracha helps to elevate these classic 70s appetizers to almost (almost) haute cuisine. Enjoy!
Bacon and Sriracha Deviled Eggs
Ingredients
- 6 hard-boiled eggs sliced in half and yolks removed and reserved
- 2 tablespoons mayonnaise
- 1 teaspoon mustard
- 1 teaspoon sriracha sauce plus more for garnish
- ¼ cup plain Greek yogurt
- Salt and pepper to taste
- 2 slices bacon cooked and cumbled
Instructions
- In a small mixing bowl, mash-up the reserved egg yolks. Add in the mayo, mustard, sriracha sauce, yogurt, salt and pepper. Mix together until mostly smooth. Spoon the mixture into a zip-top bag.
- Snip the corner off the zip-top bag, and use it to “pipe” the filling into the egg white halves. Place each filled egg onto a serving dish.
- Once all the eggs are filled, press in a small amount of crumbled bacon onto the top of each egg half. Drizzle with extra sriracha sauce, if desired
Notes
- Cooking time does not include time to boil hard-boiled eggs.
- For eggs that are super easy to peel, bring the water to a boil first, then add eggs. Never add eggs to cold water!
- To make these ahead of time: prepare filling and place in bag, and then just pipe in right before serving.
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