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Deviled Eggs Three Ways Easy Recipe Classic Bacon Sriracha Variations

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A quick and easy recipe for deviled eggs with three delicious variations: classic, smoky bacon, and spicy sriracha. Perfect for any occasion and crowd-pleasing.

Ingredients

Scale
  • 12 large eggs (room temperature for easier peeling)
  • ½ cup mayonnaise (recommend Duke’s for richness)
  • 2 teaspoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Salt and freshly ground black pepper to taste
  • 4 slices thick-cut bacon, cooked until crispy and crumbled (for bacon variation)
  • 2 tablespoons finely chopped fresh chives (for bacon variation)
  • 2 tablespoons sriracha sauce (adjust based on heat preference, for sriracha variation)
  • 1 teaspoon honey (for sriracha variation)
  • 1 teaspoon sesame oil (optional, for sriracha variation)

Instructions

  1. Place 12 large eggs in a single layer in a large pot and cover with cold water by about an inch.
  2. Bring to a rolling boil over high heat. Once boiling, cover the pot, turn off the heat and let sit for 12 minutes.
  3. Immediately transfer eggs to a bowl of ice water and let chill for at least 10 minutes.
  4. Gently crack shells all over and peel under running water if needed. Pat dry with paper towels.
  5. Slice eggs in half lengthwise. Carefully remove yolks and place them in a mixing bowl. Arrange egg whites on a serving platter.
  6. Mash yolks with ½ cup mayonnaise, 2 teaspoons Dijon mustard, 1 tablespoon apple cider vinegar, and salt and pepper to taste. Whisk until smooth and creamy.
  7. Divide the yolk mixture into three bowls for the three variations. Leave one as is for classic deviled eggs.
  8. To the second bowl, fold in crumbled bacon and chopped chives gently.
  9. To the third bowl, mix in sriracha sauce, honey, and sesame oil until evenly combined.
  10. Using a piping bag or spoon, fill each egg white half with the different fillings.
  11. Garnish the classic with a sprinkle of smoked paprika, bacon with extra chives, and sriracha with a tiny drizzle of sriracha or a sesame seed sprinkle.
  12. Refrigerate for at least 30 minutes to let flavors meld and filling set.

Notes

Use older eggs for easier peeling. Adding a teaspoon of baking soda to boiling water helps loosen shells. For extra smooth filling, blend yolks in a food processor. Chill eggs before filling to help the filling set. Avoid overfilling to prevent mess. Variations include herb & garlic, avocado, and smoky chipotle. Store leftovers in airtight container in fridge up to 2 days; do not freeze.

Nutrition

Keywords: deviled eggs, classic deviled eggs, bacon deviled eggs, sriracha deviled eggs, easy appetizer, party food, crowd-pleaser

Find it online: https://snappyspoon.com/deviled-eggs-three-ways-easy-recipe-classic-bacon-sriracha-variations/