Spicy Deviled Eggs Recipe by Julie Tanous
Read more about Julie Tanous in my interview here and enjoy this spicy iteration of a classic southern appetizer.
Spicy Deviled Eggs
One dozen large eggs, cold*
½ cup mayonnaise
1 teaspoon whole grain mustard
1-2 Tablespoons sriracha (depending on much heat you like)
4 strips of bacon, finely chopped
2 teaspoons bacon grease
Kosher salt & freshly ground pepper
Garnish: fresh snipped chives, paprika and bacon
Add the bacon strips to a skillet and then cook over medium heat until bits are crispy. Transfer to a paper towel-lined plate and reserve 2 teaspoons of bacon grease.
Place the cold eggs in a stockpot and add cold water to cover them by 1 inch. Bring the water to a boil. As soon as the water begins boiling, turn the burner off, place a lid on the stock pot and cook the eggs for 10 minutes. While the eggs cook, prepare an ice bath (stainless steel bowl filled with cold water and lots of ice).
When the eggs are done, use a fine mesh sieve or slotted spoon to transfer them to the ice bath. Let the eggs chill in the water for about 5 minutes (I sometimes crack them in the bowl while they cool as I find this makes peeling easier). Remove eggs from water and peel them. Then carefully cut them in half, scooping out the yolk into a medium sized bowl.
To the bowl of egg yolks, add the mayo, mustard, sriracha, bacon grease and salt and pepper, to taste. Whisk until smooth. Fill a piping bag with the egg yolk mixture and pipe it into the egg yolk halves. Garnish each egg with the bacon bits, fresh snipped chives and a sprinkling of paprika. Serve immediately!
*There are hundreds of tips out there on how to easily peel hard boiled eggs. In my 15+ years of experience, I’ve found that it’s all about the temperature. If you start with cold eggs straight from the fridge then the water’s temperature should match. If your eggs are room temp, then use room temp water.