Spicy Dill Pickle Deviled Eggs
These Spicy Dill Pickle Deviled Eggs are stuffed with mayo, pickles, spicy brown mustard, sriracha, and topped with a sprinkle of red chili flakes. Sure to please anyone who loves a bit of heat.
Ingredients
- 12 large eggs
- 1/4 cup chopped dill pickles
- 1/2 cup mayonnaise
- 1 tablespoon sriracha or use your favorite hot sauce
- 2 teaspoons spicy brown mustard
- salt and pepper to taste
Instructions
- Fill a saucepan with enough water to cover eggs by an inch and bring to a full boil. Carefully lower eggs into boiling water. Let eggs boil uncovered for about 30 seconds. Reduce heat to low and cover. Simmer for 10 minutes. Transfer boiled eggs to a bowl of ice water. When cool enough to handle, gently break the shell apart and peel. Once eggs are cool, cut in half lengthwise and set aside.Remove the yolks and add them to a large bowl. Mash yolks into a paste with the back of a fork. Add mayonnaise, sriracha sauce, garlic, and mustard; whisk until smooth. Season to taste with salt and pepper to taste. Spoon filling into egg white halves. Cover and refrigerate eggs for 2 hours. Garnish spicy chili flakes, if desired.
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