By Cassie Johnston
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Ready in 10 minutes
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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.
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!
Kick up your appetizer game a bit with this recipe for Bacon and Sriracha Deviled Eggs. A little spicy, a little salty, and a lot flavorful, these deviled eggs will make you a star!
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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My dad would love these. Two of his favorite foods are bacon and sriracha.
Can you take a moment to explain how you cook your hardboiled eggs (how much time you put them in the pot, etc)? I’ve always read that you bring the pot to boil (with the eggs starting in the cold water), turn the water off and then let them sit for a number of minutes according to how done you want them to be. However, no matter what I do, mine always seem a bit overdone. I’m intrigued by your no eggs in cold water method.
I bring the water to a boil, drop the eggs in (using a slotted spoon), and then boil hard for 5-7 minutes (or more if I’m doing something else and distracted). Then remove them from the heat, drain, and rinse in cold water to help stop the cooking.
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