How To Make Deviled Eggs with a Kick!
How To Make Deviled Eggs with a Kick
I love deviled eggs and every spring we enjoy a few batches, especially at Easter. One day I was at my dear friend's house, Nancy Cochran of Happy Trails Ranch in Agua Dulce CA and her son brought the best deviled eggs!!
He had one secret ingredient, Sriracha sauce!
They were so yummy and the little bit of spice just added a whole new dimension of flavor.
The recipe is super simple, let's make Deviled Eggs!
Ingredients for deviled eggs with a kick!
1 dozen farm fresh eggs
Mayonnaise
Yellow Mustard- I love me some French's
Sriracha Sauce
Salt/Pepper
Onion Salt this is my secret ingredient to deviled eggs
How To Make Deviled Eggs
First of all, hard boil your farm fresh eggs, I use my Instant Pot to cook mine, it is so easy. Once they are cooked I take them out of my pot and set them in a bowl of ice water for about 6 minutes, this helps the shells come right off, easy peasy darlin'
👉Then let your eggs cool in the fridge for a couple of hours, grab your favorite big girl drink, put your feet up and take a rest, you deserve it!
👉Next the fun part, peel the eggs, but if you cool them right after they cook in cold water, they peel a whole lot easier
👉Now cut them in half long wise
👉Take the hard boiled yoke out and set it in a mixing bowl
👉You are ready to add the mayo, mustard, salt, pepper and onion salt-not to be confused with onion powder. Add for your taste
👉If you want to subtract adding regular salt all together too that is what I do.
👉Once you get all the ingredients mixed up to your taste, place the yolk mixture back in the white of the egg.
Place the eggs in a pretty vintage egg plate or a bamboo cutting board, grab your sriracha sauce and add a dollop to each egg. This little bit of Sriracha will bump up the flavor and have your Easter guests asking for the recipe.
There you have it, super simple and fun to make!
By the way, our bamboo cutting boards are out of stock, but we have some fun coffee mugs so stop in a take a look. Mosey on over and take a look
Until next time, happy, healthy trails!
Lisa