Deviled Eggs are pretty much a Southern staple. In fact, I rarely ate deviled eggs when I lived up North, but now that I’m in the South - they show up everywhere - parties, BBQs, even restaurant menus! I’ve never actually made them but a few nights ago there was just something in the air... I wanted a deviled egg and I wanted it bad. I started by hard-boiling some eggs then started rooting through my fridge to decide what to add. I feel like this is when the best meals or snacks happen....when you dig through what you’ve got and create something. So I pulled out some bacon, mayo, horseradish, parsley and sriracha. Really I just spooned out the yolks threw in a little mayo and horseradish, topped with crispy bacon and parsley and ended with a dollop of sriracha! Heavenly little bite -- and it literally took 10 minutes!
Spicy Deviled Eggs (makes one dozen)
6 hardboiled eggs, peeled and halved
2 heaping tbsp mayo
2 tsp prepared horseradish
3 slices bacon, cooked and crumbled
salt and pepper to taste
parsley, for garnish
sriracha, to taste
Remove egg yolks to a small bowl. Combine yolks with mayo, horseradish, salt and pepper until smooth. Place yolk mixture in a ziplock bag and snip the edge. Pipe yolk mixture back into each halved egg white. Top with bacon, parsley and sriracha. Serve.
