I teamed up with my friends at Glitter Guide to create a perfect Easter brunch dish to pair with Sutter Home Moscato. A Southern girl at heart, I know that no brunch is complete without deviled eggs, so I set out to create a lightly spicy, super savory deviled egg that would balance the sweetness of the wine. Sriracha-Bacon Deviled Eggs were born! Grab the recipe over on the Glitter Guide site, they’re perfect for all of your potluck needs.
Sriracha-Bacon Deviled Eggs
Ingredients
- 6 large eggs
- 3 to 4 tbsp mayonnaise
- 2 tbsp Sriracha, plus more
- ½ tsp salt
- Cooked bacon, finely chopped
- 2 tbsp chopped chives
Instructions
- Place eggs in a small pot and cover with 1 inch of cold water. Bring water to a boil over high heat, immediately turn off the heat and cover the pot. Allow to sit, covered, for 10 minutes.
- Transfer eggs to an ice bath for five minutes. Peel.
- Slice eggs in half vertically with a very sharp, clean knife. Transfer whites to a platter and yolks to a large bowl.
- Add 3 tablespoons mayonnaise, Sriracha and salt to the bowl. Mash with a fork until very smooth. If it needs more moisture to become smooth, add the additional 1 tablespoon mayonnaise.
- Transfer yolk mixture to a Ziploc bag. Squeeze about 1 tablespoon of Sriracha around the yolk mixture, in the bag. It will create a marbled effect. Snip a corner off of the Ziploc bag. Squeeze yolk mixture into the egg white halves.
- Sprinkle yolks with bacon and chives.
- 6 large eggs
- 3 to 4 tbsp mayonnaise
- 2 tbsp Sriracha, plus more
- ½ tsp salt
- Cooked bacon, finely chopped
- 2 tbsp chopped chives