Easter 2014 snuck up on me.
I mean, it was just a few months ago that I spent the summer in New York, a few weeks ago I crashed in Maine, a couple of days ago that Christmas decorations were up in Phoenix, and it feels like merely hours ago that I was in Guatemala. But here I am, somewhere new again, cooking in a kitchen that isn’t mine, getting to know a new city (more on this soon. i promise), and Easter’s here. So I’m celebrating with Bacon Sriracha* Deviled Eggs. Obviously.I’m quite fond of deviled eggs, you know. You might remember this post from a few years ago. They were a huge hit at a barbecue. On the docket are these, these and these from reigning barefoot food queen (and my idol!), but the recipe below called to me because it was so damn simple. Eggs. Mayo. Dijon. Bacon. Chives.
And then I went messing with it. Because everything… EVERYTHING… is better with Sriracha. Don’t believe me? Check this out. Maybe I’ll just do a Mermaids thing and only do deviled egg apps and savory ice cream sandwiches for dinner. Peeps for dessert.
Happy Easter! (And Passover!) ((Note: Not seder safe!)
*Also, serious drama has been going down in Sriracha-land as of late. If you aren’t up to date, catch up here.
Bacon Sriracha Deviled Eggs
12 large eggs
3 slices bacon
2 tablespoons melted butter (if needed)
1/3 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons Sriracha
1 heaping tablespoon minced chives, plus more, thinly sliced, for garnish
Kosher salt and freshly ground black pepper
Cayenne pepper for garnish
Place eggs in a large saucepan; add water to cover by 1″. Bring to a boil, cover, and remove from heat. Let sit for 10 minutes. Drain. Transfer eggs to a bowl of ice water and let cool completely, about 10 minutes; peel. Halve lengthwise and remove yolks.
Coarsely chop bacon. Cook in a medium skillet over medium heat until browned and crisp. Transfer bacon to paper towels. Strain drippings through a fine-mesh sieve into a small bowl. Add melted butter if needed to measure 2 Tbsp.
Finely mash reserved yolks, bacon fat (and/or butter), mayonnaise, mustard, Sriracha and chopped scallions in a medium bowl; season with kosher salt and freshly ground black pepper.
Transfer to a large resealable freezer bag, then cut 1/2″ off 1 corner. Pipe into whites; garnish with thinly sliced scallions and reserved bacon and a light dusting of cayenne pepper.