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.
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!