Irresistible Dragon Deviled Eggs
These Dragon Devilish Eggs are a fiery twist on a classic appetizer, perfect for those who love a spicy kick. With jalapeños, Sriracha, and smoked paprika, these deviled eggs deliver a creamy, smoky, and intensely flavorful experience that's sure to impress.
Equipment
- Large pot
- Slotted spoon
- Ice bath (bowl with ice and water)
- sharp knife
- Small bowl
- Fork or spoon
- Piping bag or Ziplock bag (optional)
- Cutting board
- Measuring spoons
- Measuring cups
- Refrigerator
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon rice vinegar
- Salt to taste
- Black pepper to taste
- 1-2 jalapeños, finely minced seeds removed for less heat
- 1 teaspoon Sriracha sauce
- ½ teaspoon smoked paprika
- Pinch of cayenne pepper optional
- Chopped green onions, for garnish
- Extra smoked paprika, for garnish
- Jalapeño slices, thinly sliced, for garnish optional
Instructions
- Place the eggs in a large pot and cover them with cold water.
- Bring the water to a rolling boil, then immediately remove the pot from the heat.
- Cover and let stand for 12 minutes.
- Immediately transfer the eggs to an ice bath and let them sit for at least 10 minutes.
- Gently tap the eggs on a hard surface to crack the shells all over. Peel from the larger end.
- Carefully slice the peeled eggs in half lengthwise.
- Gently remove the yolks and place them in a small bowl.
- Mash the yolks with a fork until they are smooth and crumb-free.
- Add the mayonnaise, Dijon mustard, rice vinegar, minced jalapeños, Sriracha sauce, smoked paprika, cayenne pepper (if using), salt, and pepper to the mashed yolks.
- Stir all the ingredients together until well combined and creamy. Taste and adjust the seasonings as needed.
- You can use a spoon to fill the egg whites with the yolk mixture, or transfer the mixture to a piping bag or a ziplock bag with a corner snipped off.
- Pipe the filling into the egg white halves.
- Garnish the filled eggs with chopped green onions, a dusting of smoked paprika, and optional jalapeño slices.
- Cover the Dragon Devilish Eggs and refrigerate for at least 30 minutes before serving.
Notes
Store leftover Dragon Devilish Eggs in an airtight container in the refrigerator for up to 2 days. The egg whites may become slightly rubbery over time. Adjust the spice levels to your liking by adding more or less jalapeño, Sriracha, or cayenne pepper. For variations, consider adding smoked salmon, bacon bits, avocado, or chipotle peppers.