Sometimes I think I was meant to live in the American South (until I remember humidity is a thing). But there are very few regions that share my affinity for deviled eggs the way they do in the south. It’s both a funeral food (meant to bring comfort) and a picnic food (meant to bring people together). How can you go wrong? So, while I may break with tradition on flavors, I still uphold the sentiment. And these Sriracha Deviled Eggs with Bacon and Jalapeño do just that. They are creamy, tangy, and just a little bit spicy – a flavor bomb appetizer for a party or picnic. Plus, it’s a perfect way to use all those Easter Eggs.
The most annoying part of making Sriracha Deviled Eggs is boiling eggs. So I’ve developed TWO fool proof recipes. One: Politely ask husband to make hard boiled eggs. And if that fails, you can always fall back on two: buy already hard boiled eggs. All joking aside, if you would like to master the art of the hard boiled egg, I recommend this tutorial.
I’ve included almost every foodie buzzword there is: avocado, Sriracha, bacon… But it’s because it works and all those things are delicious. Especially delicious together. You can certainly omit what you don’t like. Not a sriracha fan? Omit and mix in a little dijon mustard instead. Avocado in a deviled egg makes your skin crawl? Replace it with more mayonnaise. You do you!
My only other piece of advice is you may want to make a double batch. I kept extra in my fridge for a few days and snacked every once and a while. Now that I think of it, I could have probably chopped them up into a pretty ridiculous egg salad sandwich. Next time, because with Sriracha Deviled Eggs there’s always a next time.
Sriracha Deviled Eggs are creamy, tangy, and just a little bit spicy. It’s a flavor bomb appetizer for a party or picnic. Plus, it’s a perfect way to use all those Easter Eggs.
- 6 hard boiled eggs*
- 1/4 cup mayonnaise
- 1/2 medium avocado
- 2 teaspoons white wine vinegar
- 1/4 teaspoon Sriracha (plus more for garnish)
- 3 slices thick cut bacon (cooked and crumbled**)
- 1/2 jalapeño pepper (seeded and minced)
- 1 tablespoon chives (thinly sliced, plus more for garnish)
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
Peel and cut the eggs in half (wiping the knife after each cut for the prettiest of egg halves). Carefully scoop out the egg yolks into a medium bowl and lay the whites on a platter with the cavity facing up (you can always use a little filling to help them “stick” to the platter a little better).
Mash the egg yolks with the mayonnaise, avocado, and vinegar. Stir in the remaining ingredients until everything is smooth and combined.
Spoon or pipe the filling into each egg white (no way I’m dirtying a piping bag for this, so I spoon it into a ziplock bag and snip a large corner off to make sure the bacon can get through).
Sprinkle some extra slices chives over the platter and top each egg half with a desired amount of extra Sriracha.
*I cheat and buy hard boiled eggs (GASP). But, if you want a good tutorial, I recommend this one.
**Save time and grease splatter and do this in the microwave, if you like. Put two paper towels on a plate, lay the strips of bacon so they are not touching, cover with another paper towel and cook on high for 3 minutes (this is how long it takes in MY microwave, you may want to try a little less and then do 10-20 seconds at a time until crisp).
For 2 egg halves: Calories 189 ~ Total Fat 16 g ~ Saturated Fat 4 g ~ Trans Fat 0 g ~ Cholesterol 220 mg ~ Sodium 407 mg ~ Potassium 147 mg ~ Total Carbohydrate 2 g ~ Dietary Fiber 1 g ~ Sugars 1 g ~ Protein 9 g