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Quick Spooky Halloween Deviled Eggs with Sriracha

halloween deviled eggs with sriracha - featured image
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These quick and easy deviled eggs get a spicy kick from sriracha, making them perfect for Halloween parties. They’re creamy, tangy, and have a creepy ‘bloodshot’ look that’s sure to impress.

Ingredients

Scale
  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon sriracha, plus more for drizzling
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika (regular or smoked)
  • Optional: fresh chives or green onions, finely chopped
  • Optional: black sesame seeds

Instructions

  1. Place the 6 eggs in a single layer in a medium saucepan. Cover with cold water by about an inch. Bring to a rolling boil over high heat, then cover, turn off the heat, and let sit for exactly 12 minutes.
  2. While eggs cook, prepare a large bowl of ice water. Transfer eggs to ice water with a slotted spoon and let sit for at least 5 minutes.
  3. Peel the eggs by gently tapping on the counter to crack the shell, then rolling between palms. Start peeling from the wider end. Rinse off shell fragments and pat dry.
  4. Slice each egg in half lengthwise with a sharp knife. Pop out yolks into a small mixing bowl. Arrange egg whites on a serving platter, cut-side up.
  5. Add 3 tablespoons mayonnaise, 1 teaspoon yellow mustard, 1 teaspoon sriracha, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the yolks. Mash with a fork until smooth. Taste and adjust seasoning if needed.
  6. Spoon filling into a piping bag or zip-top bag. If using a zip-top bag, squeeze filling into one corner and snip off about 1/4 inch from the tip. Pipe filling into each egg white, mounding slightly.
  7. Sprinkle paprika over each egg. Drizzle a tiny bit of sriracha in a zigzag or swirl pattern. If using, place two black sesame seeds on each egg for an ‘eyeball’ effect and sprinkle with chopped chives.
  8. Refrigerate for at least 15 minutes before serving. Serve cold.

Notes

Use eggs that are at least a week old for easier peeling. For a smoother filling, use a food processor or immersion blender. The filled eggs can be made up to 24 hours ahead, but add the sriracha drizzle and garnishes just before serving. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition

Keywords: deviled eggs, Halloween, sriracha, spicy, appetizer, party food, quick, easy

Find it online: https://dinadishes.com/quick-spooky-halloween-deviled-eggs-with-sriracha/