Sriracha Devilled Eggs With Candied Bacon Recipe

Cooking Directions

• STEP 1.Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let cool.
• STEP 2.Peel the eggs and cut them in half lengthwise. Carefully remove the yolks and place them in a bowl.
• STEP 3.Mash the yolks with a fork and add mayonnaise, mustard, Sriracha sauce, salt, and pepper. Mix until smooth and creamy.
• STEP 4.Spoon the yolk mixture back into the egg white halves. Top each devilled egg with a piece of candied bacon.
• STEP 5.Refrigerate the devilled eggs for at least 30 minutes before serving. Serve chilled and enjoy!

Cooking Tips

• To make candied bacon, preheat the oven to 375°F (190°C). Lay bacon strips on a baking sheet lined with parchment paper. Sprinkle with brown sugar and bake for 15-20 minutes, until crispy.
• For a milder version, reduce the amount of Sriracha sauce or omit it altogether.
• Garnish the devilled eggs with chopped chives or parsley for added freshness and color.

Storage and Serving

• Store leftover devilled eggs in an airtight container in the refrigerator for up to 3 days.
• Serve the devilled eggs as an appetizer at parties or as a spicy snack.
• Pair them with a refreshing cucumber or tomato salad for a complete meal.