Every morning Cousin Mark eats a giant bowl of oatmeal and half a dozen boiled eggs. He is trying to gain weight. Hearing him talk about needing to eat more while I snack on celery almost makes me hate him. Almost. Anywhoo — even though he makes himself six boiled eggs every morning, he only eat the yolks from three of them and the rest usually go to waste.
I couldn’t handle all the yolks being thrown away (especially since they’re the best part) so I decided to have him save them for a couple of days and then made super yolky and delicious deviled eggs last weekend. These are by far the easiest and most delicious deviled eggs I’ve ever made — 3 ingredients, 30 minutes, perfection. Sriracha really is the most amazing and versatile ingredient I have in my pantry. With one squeeze of the bottle I managed to give these deviled eggs sweetness, acidity, heat and a great savory flavor. I’m happy to share this recipe with you, but when you make these you should feel free to tell your guests this is a “secret recipe.”
One thing to keep in mind when making deviled eggs is that the fresher the eggs, the harder they are to peel. I like to use eggs that have been in my fridge for 7-10 days.
- 12 whole eggs
- 6 additional eggs (yolks only)
- ½ cup of mayonnaise
- 2 tablespoons of Sriracha
- chives for garnish
- Place the eggs into a large pot and add enough water to cover all of the eggs plus one inch. Bring the water to a boil. Cover the pot, then turn off the heat and let the eggs sit in the water for 12 minutes.
- Fill a large bowl with water and ice and place the eggs into the bowl for 10 minutes.
- Peel the eggs, slice them in half and remove the yolks. Lay the whites of 12 eggs out in a single layer on a large plate or baking sheet and put yolks of all 18 eggs into a bowl.
- Add the mayonnaise and Sriracha to the bowl of egg yolks and mash all of the ingredients together with the back of a fork.
- Fill the eggs whites with the egg yolk mixture.*