Everyone has their family favorite. Deviled Eggs are one of those throw-back comfort foods that remind you of your childhood. For me, Deviled Eggs were a 4th of July treat! For my kids, they are a staple of Easter Brunch. Quite possibly because we always had so many eggs, between making these and Egg Salad sandwiches, we were covered! Our version is a bit spicy, using brown mustard and Sriracha, but they’ve always disappeared every time I’ve made them!
Delightfully Delicious Deviled Eggs
12 hard-boiled eggs, peeled and halved, yolks set aside.
2/3 cup mayonnaise
2 TBLS spicy brown mustard
1/4 tsp dry mustard
2 tsp Sriracha Hot Sauce
Salt & Pepper to taste
Smoked Paprika – garnish
In the bowl of your food processor pulse hard egg yolks until they resemble yellow sand. Add mayonnaise, mustards and sriracha, blend until mixture is smooth and creamy. If you don’t have a food processor, add the yolks, mayo, mustards and sriracha to a medium bowl and use a hand mixer to get desired consistency. Add salt and pepper to taste.
Fill the hollows of the egg whites with the yolk mix. Sprinkle with smoked paprika to garnish.
Enjoy my Foodie Friends!
P.S. If you want to know how to color the eggs like the picture above, that post will be coming soon! You’ll love how easy it is to make them!