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Sriracha + Bacon Deviled Eggs
Smokey and spicy deviled eggs!
Prep Time: 01:00
Cook Time: 00:00
10 large eggs
handful of salt
6 cups water
1/4 cup duke's mayo
1 teaspoon whole grain mustard
1/4 cup plus 1 tablespoon sriracha
1 1/2 teaspoons rendered bacon fat
kosher salt and pepper to taste
3 slices smoked cooked bacon, crumbled
2 tablespoons chopped chives
1Combine the water and handful of salt in a large saucepan. Carefully add the eggs and bring to a boil. Reduce the heat to medium and cook for 2 minutes more. Remove the pot from the heat and let stand for an additional 10 minutes. Transfer the eggs to an ice bath and let sit for about 5 minutes.
2To peel the eggs, tap gently all around on a hard counter surface to crack the shell. Starting on the end where you can feel the air pocket when pressed, peel the eggs. Slice in half and remove the yolks to a bowl.
3To the yolks, add the mayo, mustard, Sriracha, bacon fat and the salt and pepper to taste. Whisk until smooth. Pipe or spoon into the egg whites and top with bacon pieces and chives. Try not to eat them all in one fell swoop.
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