Pork
Sriracha Deviled Eggs with Bacon
These Sriracha deviled eggs with bacon have a savory, smoky pop of flavor from crisp bacon, and sriracha adds a spicy, garlicky kick. Bacon and sriracha are a match made in heaven in this classic appetizer.
Ingredients:
- 6 large hard boiled eggs, peeled
- 2 slices bacon
- 2 tablespoons mayonnaise
- 2 tablespoons plain greek yogurt
- 3 teaspoons sriracha, or to taste, plus more for drizzling
- 1 teaspoon yellow mustard
- 1/2 teaspoon white vinegar
- 1/8 teaspoon garlic powder
- salt and freshly ground black pepper to taste
Directions:
- Cook bacon in a skillet over medium heat until crisp, 4 to 5 minutes, and remove to a paper towel to drain. Chop and set aside.
- Slice eggs in half lengthwise, remove yolks, and place in a mini food processor (see Note) Set egg whites aside.
- Add mayonnaise, yogurt, sriracha, mustard, vinegar, garlic powder, salt, and pepper to the food processor, and process until smooth.
- Spoon filling into egg white halves. Alternately, add mixture to a piping bag or zip-top bag with the corner clipped. Pipe mixture into egg white halves.
- Sprinkle deviled eggs with bacon, garnish with a drizzle of sriracha, and serve.