Sriracha Deviled Eggs

1. 1

   Put the eggs in a large saucepan and cover them with water. Bring to a boil, take off the heat, and let the eggs sit in the hot water for 15 minutes. Remove the eggs from the hot water, cool them under cold running water, and peel.

2. 2

   Slice the eggs in half lengthwise. Transfer the egg yolks to a bowl and mash with a fork. Add the mayonnaise, Sriracha, dry mustard, and cayenne pepper, then mash until smooth. Season with salt. Spoon the yolk mixture into a resealable plastic bag and snip off one corner.

3. 3

   Arrange the egg whites, cut-sides up, on a serving platter. Pipe the yolk mixture into the egg white halves and sprinkle with smoked paprika. Refrigerate the deviled eggs, covered, until ready to serve.

• Calories 124.1 kcal Moderate
• Protein 9.09 g Moderate
• Carbs 4.33 g Moderate
• Total Fat 7.68 g Moderate
• Saturated Fat 2.61 g Moderate
• Trans Fat 0.03 g High
• Cholesterol 235.18 mg High
• Sodium 179.22 mg Moderate
• Fiber 0.44 g Low Source
• Sugar 0.76 g Low Source
• Added Sugar 0.39 g Low Source
• Calcium 39.85 mg Low Source
• Iron 1.39 mg Low Source
• Potassium 160.9 mg Low Source
• Vitamin A 59.79 mcg_rae Low Source
• Vitamin C 0.97 mg Low Source
• Vitamin D 1.81 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Mustard