Spicy Deviled Eggs

Spicy Deviled Eggs, 2 Ways

Spicy Deviled Eggs

Super Bowl Sunday is this weekend, and though I still don’t understand or care about football, I do enjoy snacks. And amped up commercials. And movie trailer premieres. (But mostly snacks.)

This year we’re going to be having a low-key Super Bowl, with plenty of appropriate sports snacks. (And, fingers crossed, a little Puppy Bowl action.) With any luck, we’ll be eating classic Buffalo wings, caramelized onion dip, mozzarella sticks, carne asada nachos (coming to the blog next week), and blooming onion bread. Oh, and beer. Lots of beer.

Spicy Deviled Eggs

In honor of delicious, veg-out finger food, I decided to share two types of spicy deviled eggs with you: Sriracha Deviled Eggs and Jalapeño Bacon Deviled Eggs. Oh yeah. If that doesn’t scream Super Bowl, I don’t know what does. I also, finally, did some deviled egg research so I wouldn’t end up with a kitchen full of deformed eggs and heavy yolks. Here’s a little bit of what I learned.

Fool-Proof Deviled Eggs
courtesy of Martha Stewart

Make sure your eggs are room temperature before you hard-boil them. Place them in a large pot and fill it with just enough cold water to cover them. Bring water to a rolling boil over high heat. Cover the pot with a lid, remove from heat, and let sit for 12 minutes.

Line a large strainer with a paper towel and gentle place the hard-boiled eggs inside. Rinse thoroughly with cold water, so the eggs stop cooking and cool down. To peel, tap the bottom and top of the egg so they crack, and peel under cold water. (So much easier than the other misguided attempts I’ve suffered through in the past.)

Spicy Deviled Eggs

Slice your eggs in half carefully, making sure to wipe the knife each time. Gently rinse the egg white halves under cold water if necessary, and combine yolks in a medium bowl.

To get your yolks nice and fluffy, do NOT mash them with a fork. Instead, place them in a sieve and gently push through with your fingers. Make sure you brush off any remaining yolk fluff on the outside of the sieve with a fork. I’ll never devil eggs any other way again!

Now… for the good stuff.

Spicy Deviled Eggs

Sriracha Deviled Eggs
(makes 24)

a dozen prepared hard-boiled eggs
1/4 cup mayo
3 tbsp Sriracha
1 tsp rice vinegar
paprika, for serving
salt and pepper to taste

Gently stir mayo and Sriracha into the egg yolks, then rice vinegar. Season to taste. Feel free to add more Sriracha if you like it extra spicy. Spoon or pipe the yolk mixture into each egg half and top with a dot of Sriracha and light dusting of paprika.

* Adapted from The Pioneer Woman.

Spicy Deviled Eggs

Jalapeño Bacon Deviled Eggs
(makes 24)

a dozen prepared hard-boiled eggs
1/4 cup mayo
1 tsp spicy mustard
1 tsp rice vinegar
2 jalapeños, seeded and chopped
6 pieces bacon, cooked and crumbled
salt and pepper to taste

Stir mayo and mustard into the egg yolk mixture, then rice vinegar. Stir in chopped jalapeños, and season to taste. Spoon or pipe into each egg half and top with crumbled bacon. (And as always, you can always just omit the bacon if you’re so inclined.)

* Adapted from Just a Pinch.

Spicy Deviled Eggs

Serve both types of spicy deviled eggs at your Super Bowl or Puppy Bowl party and watch them disappear!

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