Deviled Eggs with Bacon and Sriracha
Deviled Eggs with Bacon and Sriracha are stuffed, spicy, and sweet! Topped with green onions, pickled onions, and here's the secret topping...honey!
Equipment
- medium saucepan and lid
- cutting board
- chef's knife
- vegetable peeler
- measuring spoons
- measuring cup
- small mixing bowl
- small spoons and fork
- piping bag and tips optional
Ingredients
- 8 eggs (we want 12 halves; this will provide a few backups)
- 4 cups ice
- 1 teaspoon spicy brown mustard
- 3 teaspoons sriracha
- dash salt
- dash pepper
- 4 Tablespoons mayo
- 1 stalk green onion
- 3 strips of cooked bacon, chopped
- drizzle of honey
- 1/4 small cucumber
- 1/4 cup pickled onions
- dash paprika
Instructions
Cooking the Eggs
- Boil. Place eggs in a medium saucepan. Cover the eggs with water so that the water is 3" above the eggs. Bring the eggs to a boil.
- Rest. Once the eggs are boiling, place a lid on top and remove the eggs from the heat. Allow the eggs to rest for 15 minutes.
- Chill. Next, drain the eggs. Replace the hot water with ice, fill the saucepan. Cover the eggs and ice with cold water. Allow the eggs to rest for 10 minutes.
- Crack. Then, remove the ice and water. While the eggs are in the pan, give the pan a gentle, but good shake to make the eggs collide and crack the shells.
- Peel. Remove the shells from the eggs. Rinse under cold water if needed to help remove the pieces of shell.
Prepare the Filling
- Yolk. Cut each egg in half, lengthwise and gently remove the yolk. Or, run your knife around the yolk and pull the egg apart. The yolk will still be a sphere and you can pull the yolk out. I liked how easy it was to pull the yolk out, but I thought it was harder to get a straight cut across the egg.If you want a clean looking egg, gently submerge the whites into a bowl of cold water and rinse off any yolk that stuck to the edges. Place the whites on a paper towel to dry.
- Mix. Place the yolks in a small food processor or small mixing bowl. Add the mustard, sriracha, salt, pepper, and mayo. Mash and mix the ingredients with the back of a fork (or blend) until well combined, smooth, and the lumps are removed.
Prepare the Toppings
- Bacon. Gently warm the bacon bits and chop them until they are a crumble texture.
- Cucumber. Using a vegetable peeler, remove the skin from the cucumber. Thin slice the cumber, then again into small cubes.
- Green Onion. Peel off any wilted pieces and cut off any dried or flimsy ends. Then, on an angle, very thinly slice the green onions.
- Pickled Onions. Chop the pickled onions to a size that matches the bacon.
- Honey. If your honey is not easy to drizzle, gently warm the bottle in warm water or heat a few tablespoons of honey in a small bow in the microwave for 10 second on high. Stir and repeat until it reaches a smooth, drizzly consistency.
Assembly
- Filling. You can be a little more rustic and scoop about 1-2 teaspoons of filling per egg half using a small spoon. I have a piping tool that I used to squeeze the filling, or you can use a cake piping bag as well with a wide tip. Fill each egg half.
- Toppings. Top each egg with a variety of toppings. Cucumber and bacon with sriracha.Cucumber, pickled onions, and bacon. Pickled onions, bacon, and honey.Green onions, bacon, cucumbers, and sriracha.Green onions, bacon, and honey... or all the above!
- Enjoy! Serve immediately or place eggs in an airtight container until ready to serve.