Sriracha Topped Deviled Eggs

Cookout season is upon us. What better way than to share good eats with friends and loved ones?
The next time you’re invited to a cookout, bring these little doozies. Your friends will thank you.
Sriracha Deviled Eggs
Yields 12
A spicy kick for a classic dish.
  1. 6 Eggs
  2. 1/4 Cup Greek Yogurt
  3. 2 & 1/2 Teaspoons Yellow Mustard
  4. 1/4 Teaspoon Sugar
  5. Black Pepper
  6. Pinch of Cumin
  7. Pinch of Smoked Paprika
  8. Pinch of Salt
  9. Dollop of Sriracha Hot sauce for each egg
  1. Place 6 eggs in a lidded pot with enough water just until covered
  2. Bring to a boil.
  3. Boil eggs for 2 minutes, turn off, remove from heat, cover and allow to rest for 10 minutes.
  4. Rinse eggs under cold water allowing eggs to cool.
  5. Once eggs are cool, peel and discard shells.
  6. Slice eggs lengthwise and scrap gently to remove yolk. Set yolks aside in separate bowl.
  7. Assemble egg whites on a flat tray that allows for easy filling of cavity.
  8. Mash egg yolks until crumbly.
  9. Combine Greek yogurt, mustard, cumin, sugar, paprika, salt and pepper with eggs.
  10. Stir until well combined and creamy.
  11. Spoon mixture into a ziplock or piping bag.
  12. Snip end of bag and fill each egg white with yolk mixture
  13. Top with a dollop of Sriracha
  14. Serve and enjoy!

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