Devilishly Deviled Eggs
Started making these for family functions more then 10 years ago and each year I omit or add something new. This year I have discovered Sriracha and I think they are perfect. All of the above ingredients (seasonings) can be lessened or added to. I never measure I always just add to taste depending on who I am making them for.
I do not add green olives to all because not everyone likes them. So if you are looking for deviled eggs with a little kick check these out
Devilishly Deviled Eggs
Started making these for family functions more then 10 years ago and each year I omit or add something new. This year I have discovered Sriracha and I think they are perfect. All of the above ingredients (seasonings) can be lessened or added to. I never measure I always just add to taste depending on who I am making them for.
I do not add green olives to all because not everyone likes them. So if you are looking for deviled eggs with a little kick check these out
Cooking Instructions
- 1
Put eggs is stock pot on high until rolling boil, cover, remove from heat and set aside for 20 min.
- 2
Place eggs in ice water bath until cool refrigerate until chilled.
- 3
Peel eggs, cut in half lengthwise, separate yokes in mixing bowl and whites on serving tray.
- 4
Add next 9 ingredients to eggs yokes, mix until smooth.
- 5
Spoon into plastic gallon baggy, snip lower corner and squeeze mixture into egg whites.
- 6
Garnish with green olives (every other) and paprika.
- 7
Serve chilled.
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