Bacon and Sriracha Deviled Eggs
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!
Servings: 6 servings
Calories: 145kcal
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.
Nutrition
Serving: 1serving | Calories: 145kcal | Carbohydrates: 1g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 194mg | Sodium: 170mg | Potassium: 92mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 268IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
