Classic deviled eggs needed a little attitude.
Creamy, tangy, a little spicy and ridiculously easy to make, these Sriracha Pickle Deviled Eggs put our 60-Second Pickle Sriracha Seasoning to work beyond the pickle jar.
They’re an easy win for cookouts, parties, holidays, game day or whenever a dozen regular deviled eggs just feels a little too predictable.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow or Dijon mustard
- 1–2 teaspoons 60-Second Pickle Sriracha Seasoning, plus more for finishing
- 1 teaspoon pickle juice, optional
- Sliced green onion, fresh dill or chopped pickles for garnish, optional
Instructions
1. Cook the eggs.
Hard-boil the eggs using your favorite method. Cool completely, peel and slice each egg in half lengthwise.
2. Make the filling.
Remove the yolks and place them in a bowl. Add mayonnaise, mustard and 1 teaspoon of 60-Second Pickle Sriracha Seasoning. Mash and stir until smooth and creamy.
Give it a taste. Want more heat and pickle flavor? Add another teaspoon. If you want a little extra tang, stir in a splash of pickle juice.
3. Fill the eggs.
Spoon or pipe the filling back into the egg whites.
4. Finish them off.
Sprinkle a little more Sriracha Pickle Seasoning over the top. Add green onion, dill or chopped pickles if you're feeling fancy.
Serve chilled and watch them disappear.
Make Them Your Own
The nice thing about deviled eggs is that nobody says you have to follow the rules. Add crispy bacon, top them with a thin pickle slice, mix in chopped jalapeño or add a little hot sauce if you want even more heat.
And if someone asks what you put in them? That's your opening to introduce them to the pickle seasoning they didn't know they needed.