Spicy Deviled Eggs
Spicy Deviled Eggs are made with mayo, mustard, relish, sriracha, jalapeño, and bacon. This easy recipe is the perfect snack to serve at summertime barbecues and cookouts!
sweet pickle relish
fresh cracked pepper
thin slices of jalapeno pepper
Place eggs in a single layer in a saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat and let stand 15 minutes.
Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
Slice eggs in half lengthwise, and carefully remove yolks and transfer them to a medium bowl. Trim a tiny slice off the underside of each egg half so that eggs will sit flat.
Add 3/4 of the chopped bacon, mayo, mustard, and relish to the egg yolks and mash until smooth, add salt to taste. Transfer to a piping bag.
Add a small dab of Sriracha to each egg white cavity before piping in the yolk filling.
Garnish each egg with the remaining bacon, freshly cracked black pepper, and a jalapeno slice.
Older eggs will peel easier than fresh eggs after being hard-boiled, I recommend using eggs that are at least a week old.