Spicy Deviled Eggs Stuffed with Bacon and Sriracha
These Sriracha Deviled Eggs with Bacon combine the creamy richness of deviled eggs with a spicy sriracha kick and smoky bacon bits for an irresistible appetizer that's perfect for any party!
Equipment
- 1 Pressure cooker for hard-boiling eggs
Ingredients
Main ingredients
- 6 large eggs hard-boiled and peeled
- 3 tablespoons mayonnaise creamy for smooth filling
- 1 teaspoon yellow mustard gives a little tang
- 1 to 2 teaspoons Sriracha adjust to your spice mood
- ⅛ teaspoon paprika just a hint of smoky color
- ¼ teaspoon each salt and pepper start light, tweak later
- splash white vinegar optional but wakes up mix
- 4 slices bacon cooked crisp, crumbled
- fresh chives for garnish
Instructions
Instructions
- Start by making six hard-boiled eggs. Allow to cool before peeling. Prepare bacon using your go-to method and crumble once cooled.
- Slice eggs in half and remove yolks to a mixing bowl. Set aside whites on a platter.
- Add mayonnaise, mustard, Sriracha, paprika, salt, and pepper to the yolks. Mash until well combined. Add white vinegar if desired.
- Spoon or pipe filling back into egg white halves. Sprinkle with crumbled bacon and chives.
- Drizzle extra Sriracha if desired.
- Serve immediately or chill in the fridge if needed.
Notes
These deviled eggs are perfect for any gathering. The bacon can be omitted for a vegetarian version.