Secretly Spicy Deviled Eggs – Chrissy Teigen’s “Cravings”
As I mentioned in a previous recipe, I really REALLY like Chrissy Teigen’s “Cravings” cookbook. Several of the recipes I’ll be posting here come from that source. This one is, hands-down, the best deviled egg recipe I’ve ever had. There are 3 things that make it awesome: 1) bacon, 2) pickle relish, 3) Sriracha. They taste a bit like bacon, they’re crunchy/chewy/a little sweet from the bacon and relish, and the Sriracha gives them a VERY slight spiciness, as there’s just a couple of drops in the bottom of the egg.
If you’re gonna make deviled eggs, might as well do it right and do it like this.
By the way, I’m a lousy food-picture-taker, so I just used a generic picture of eggs here. Those aren’t deviled eggs, in case you haven’t figured it out…
- 6 eggs
- kosher salt
- 2 pieces bacon cooked crisp and finely chopped
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 tablespoon sweet pickle relish
- freshly ground black pepper
- Sriracha in its squeeze bottle
- 12 slices thin sliced pickled jalapeño peppers and/or gherkins
- Fill a bowl halfway with ice and water. In a saucepan, combine the eggs with cold water to cover by 1 inch. Add 1 tablespoon salt and bring to a boil over high heat. Remove the pan from the heat, cover, and let sit for 9 minutes. Transfer the eggs to the bowl of ice water and let sit for 5 minutes.
- Peel the eggs under cold running water. Halve the eggs lengthwise, then trim a tiny slice off the wobbly underside of each egg half, so the eggs will sit flat. Carefully pry out the yolks and transfer to a bowl.
- Add the bacon, mayo, mustard, relish, and salt and pepper to taste to the yolks and mash until smooth. Squirt a dab of Sriracha inside the empty egg whites. (Here’s your hot sauce surprise!) Fill a sandwich—size plastic bag with the yolk filling (ii you told the edges of the bag down, turning about half the bag inside out, the bag will be easier to fill). Force all of the filling to one corner of the bag, snip off the end with scissors-and pipe the Filling into the egg whites. Garnish with the sliced jalapeños or gherkins—or both.
From Chrissy's cookbook:
Criteria to be my friend: You must never call and you must love deviled eggs.* Parties and holidays were created For deviled eggs. There is just something so . . . cozy about them to me. When I see them, I am reminded of all the times I made them for people I love. These are usually the first thing I make for occasions. While “deviled eggs" may not be the sexiest thing to say aloud (the name screams “Grandma”), they never last long. Plus, mine have a creepy secret flavor basement of Sriracha. That is so not Grandma.
* You may call if you want to talk about deviled eggs.