Sriracha Deviled Eggs with Bacon

If you are looking for one more appetizer to add to your holiday spread (bonus points for being quick and easy), look no further! For Christmas dinner with my in-laws this year, we decided to try out a format of all appetizers, and it was a fun (and delicious) change of pace. I ended up making this roasted garlic and asiago dip (SO CHEESY AND DELICIOUS), these s’mores treats, and these non-traditional deviled eggs. It’s pretty hard to go wrong with a deviled egg, but the addition of some spice and some bacon definitely livened things up!

Sriracha Deviled Eggs with Bacon

Sriracha Deviled Eggs with Bacon
makes 18-24 deviled eggs*

12 hardboiled eggs
1/3 cup mayo
1/3 cup 2% plain greek yogurt**
1/2 tsp ground mustard
1/4 tsp kosher salt
1/4 tsp black pepper
2 T sriracha (or more)
6 slices bacon, cooked crisp
pickled jalapeños

*Unless you have some sort of hardboiled egg-peeling magic trick (if you do, PLEASE SHARE), you’re highly unlikely to end up with 24 egg halves suitable for holding a filling properly. I can’t lie to you, at least half of my eggs ended up looking mighty sad and torn up. But, they still tasted delicious, so it worked out alright!

**You can certainly use all mayo, and leave out the greek yogurt; however, I like to maximize my hardboiled-egg-eating potential, and all mayo is a bit heavy for me, if I’m really looking to go the distance. Replacing half the mayo with greek yogurt allows me to eat as many deviled eggs as humanly possible. (And, I’m pretty sure the additional protein in the greek yogurt makes these deviled eggs qualify as health food, and makes any calories contained in them null and void.)

Sriracha Deviled Eggs with Bacon

1.) Start by carefully halving your eggs lengthwise. Gently scoop the yolks into a mixing bowl, and set the whites aside.

2.) Mash the yolks as well as you can with a fork. Add the mayo, greek yogurt ground mustard, salt, pepper, and sriracha to the bowl, and mix well. Taste the mixture for spice level – I added a bit more sriracha to mine, because I wanted a little more of a kick.

3.) Finely chop 3 slices of bacon, and fold it into the yolk mixture. Break the other three pieces into 1/2″ to 1″ pieces, to top the eggs with.

4.) Add the filling to a piping bag or a large ziploc; cut off the tip/corner, and pipe the mixture into the egg halves. Top each egg with a piece of bacon, and a small slice of pickled jalapeño. (The pickled jalapeños look pretty, but they also add a touch of acid that cuts the richness of the eggs nicely.)

5.) Refrigerate, covered, until ready to serve! If you’re making them more than a couple hours in advance, I’d wait and top them with the bacon and pickled jalapeños at the last minute.

Sriracha Deviled Eggs with Bacon

As much as I love a traditional deviled egg, these are a really fun, interesting twist on the usual style! The spice from the sriracha, the smoke and the salt from the bacon, and the acid from the pickled jalapeño are a heavenly combination. These eggs would certainly add a new and exciting flair to your holiday meal!

You couldn’t pay me to set foot into a grocery store today,
Tina

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2 thoughts on “Sriracha Deviled Eggs with Bacon

  1. Egg peeling trick: do it under running water. It also depends on how you cook your eggs: Cold start (cold eggs/cold water, bring to boil) vs. hot start (cold eggs added to already boiling water) and how you cool them. My tried and true method: hot start, boil for 11 minutes, transfer to ice water for 15 minutes. Peel under running water. Works great every time!

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