Stephen and I recently rediscovered deviled eggs. They’re so easy and delicious, yet they rarely occur to me when thinking of what we could eat. Regular deviled eggs are superb, but I stumbled across this recipe and had to try it. We both loved them! Stephen still prefers regular deviled eggs over these, but I thought these were some of the best deviled eggs I had ever eaten.
I almost kinda followed the recipe on this one. Mostly.
- 6 hard-boiled eggs
- 2 Tbs mayo
- 1 Tbs sriracha hot sauce (You can use more or less depending on how spicy you like your food. This recipe isn’t very spicy at all, so if you want more kick, feel free to add more.)
- 1 tsp mustard
- 1 Tbs sweet relish
- 3 green onions, finely chopped
- A good handful (about 2 Tbs) finely chopped fresh cilantro
- Salt and pepper to taste.
That feels almost ridiculous, using a long list of specific, measured ingredients for deviled eggs. Not to worry – next time I made deviled eggs, I just squirted a bunch of stuff in there, mixed it all up and called it good.
I mean, it’s deviled eggs… that’s pretty basic, but here are the “directions”:
- Cut each egg in half lengthwise and remove the yolk to a bowl. Place the whites on a plate with the holes facing up.
- Mash the yolks in a bowl with all the rest of the ingredients, adding salt and pepper to taste.
- Spoon the filling back into the whites and serve.