Sriracha Deviled Eggs with Crumbled Bacon

The deviled eggs bring the heat! A touch of curry powder gives the filling major flavor.

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3.0 by 10 people

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  • Makes: 12 servings
  • Hands On: 15 mins
  • Total Time: 45 mins

Sriracha Deviled Eggs with Crumbled Bacon

Directions

  1. Place eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by at least 1 inch. Bring to a rapid boil over high heat (water will have large, rapidly breaking bubbles). Remove from heat, cover and let stand 15 minutes; drain. Run cold water over eggs or place them in ice water until cool enough to handle; drain and peel.
  2. Halve hard-cooked eggs and remove yolks. Set whites aside.
  3. Place yolks in a small bowl; mash with a fork. Add mayonnaise, Sriracha, curry powder, and 3 tablespoons of the chives; mix well.
  4. Transfer the yolk mixture to a pastry bag fitting with a star or plain tip, or a zip-top bag (with the corner cut off). Set the egg whites on a serving platter and pipe in the filling.
  5. Just before serving, sprinkle the deviled eggs with bacon crumbles and remaining chives.
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Nutrition Facts (Sriracha Deviled Eggs with Crumbled Bacon )

  • Per serving:
  • 75 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 96 mg chol. ,
  • 95 mg sodium ,
  • 0 g carb. ,
  • 0 g fiber ,
  • 0 g sugar ,
  • 4 g pro.
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