This recipe for deviled eggs begins as any does: with properly cooked hard-boiled eggs.
Make your eggs easy to peel by dropping from the fridge, straight into boiling water. In order to keep whites tender and avoid dry, chalky yolks — lower your heat to a simmer and cook eggs for 11 minutes. Shock them in ice water and store in the fridge. When ready to make deviled eggs, peel your eggs under cold running water.
If you’re feeling generous, boil extra eggs and overstuff the white. Also, consider taking your spicy devils to the next level with homemade, Whole30 approved Sriracha (Whole30) .
Spicy Sriracha Deviled Eggs
- 1h 30m
- 12 eggs
- 1/4 c mayonnaise
- 3 tbsp. sriracha sauce
- coarse sea salt, to taste
- ground black pepper, to taste
- 1 tsp. rice vinegar, optional to taste
- black sesame seeds, for garnish
- Boil the eggs, then let cool for at least 1 hour in the fridge.
- Peel and slice open the eggs. Remove the yolks and set aside.
- Mix the yolks with the mayonnaise and Sriracha. Add the salt and pepper. Combine the mixture until smooth. If using rice vinegar, add to reach the desired consistency. Spoon the filling into the egg halves.
- Garnish with a sprinkle of black sesame seeds.