Not Your Everyday Deviled Eggs

I’m so happy Spring is here for so many reasons. Long days.. vitamin D.. no mittens to keep track of or coats to hang up.. no cabin fever.. lots of pool time and vacations on the horizon. And the biggest thing for me is just time OUTSIDE with family and friends.

Last weekend we kicked the season off right with our dear friends in the country. It was a blast. Delicious BBQ Chicken, a stream to explore in the woods, S’mores, tons of room for the kids to run, and LIGHT SABERS…

Yeah, these boys and their toys.

For this shin-dig I decided to incorporate one of our favorite condiments into the mix: Hot sauce.

We LOVE Sriracha. We put it on our eggs in the morning, and Brenden makes a weird mayonnaise/Sriracha concoction that he dips everything into. We have a big bottle of it sitting in the door of our fridge just asking to be squeezed onto something. So I decided to use it in our deviled eggs. And it equaled deviled egg SUCCESS.

Sriracha Deviled Eggs

12 eggs
6 tablespoons mayonnaise
2 teaspoons Dijon mustard
4 teaspoons Sriracha hot sauce
2 teaspoons freshly squeezed lime juice
2 teaspoons finely chopped fresh cilantro
Kosher salt
Freshly Ground Black Pepper
Cilantro (chopped) for a garnish if desired

Start with half as many eggs as you want to end up with. I started with 12 eggs to end up with 24 deviled eggs.

Place the eggs in enough water to just cover them and bring to a boil. Once the water is boiling I turn the oven timer on to 8 minutes.

When the timer goes off, rinse the eggs in cool water.

(Here’s where I once again wish we had chickens. Because I can’t imagine how amazing it would be to pick these eggs out of a hen house instead of a carton.)

Now employ some little fingers to help peel the eggs.

We had a few minor egg-casualties but ugly deviled eggs taste just as good as pretty ones!

Now slice the eggs in half.

Scoop the yolks into a bowl and add everything else listed above and stir.

Now have a taste. Yummmmm. The Sriracha adds just a bit of heat and so much flavor.
Spoon into the egg halves.

Now just sprinkle with the extra Cilantro.

And EAT one because chances are wherever you are taking them they will go quick! And you don’t want to miss out.

Yummy!