Roost's Devilish Deviled Eggs Recipe

Roost's Devilish Deviled Eggs Recipe
Staff Writer

Photo Modified: Flickr/Erin Koch

This flavorful dish is a classic staple at Southern gatherings. The combination of the spicy, creamy yolk interior and the exterior egg makes for a great appetizer. Chef Trevor Higgins of Roost in Greenville, SC shares his recipe for spicy deviled eggs. 

Click here to see 24 Southern Dishes That You Need to Know How to Make

4
Servings
275
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6  Cups  cold water
  • 2  Tablespoons  apple cider vinegar
  • large eggs
  • 1/4  Cup  mayonnaise, preferable Duke's
  • 1  Teaspoon  whole grain mustard
  • 1  Teaspoon  Sriracha sauce
  • 1  Tablespoon  rendered bacon fat
  • Salt and pepper, to taste

Directions

Combine the water and vinegar in a medium saucepan.

Add the eggs and bring the mixture to a boil, then reduce the heat to medium and let it simmer for 1-2 minutes. Remove the saucepan from the heat and let it sit for 10 minutes.

Transfer the eggs to an ice bath and let them chill for 5 minutes then peel them. Cut the eggs in half lengthwise and then scoop out the yolks.

Combine the egg yolks with the mayonnaise, mustard, Sriracha, and rendered bacon fat in a medium bowl. Season the mixture with salt and pepper and whisk it until it is smooth.

Using a piping bag, fill the egg whites with the mixture. 

Nutritional Facts

Total Fat
10g
14%
Sugar
2g
2%
Saturated Fat
3g
13%
Cholesterol
10mg
3%
Carbohydrate, by difference
37g
28%
Protein
9g
20%
Vitamin A, RAE
394µg
56%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
251mg
25%
Choline, total
20mg
5%
Fiber, total dietary
5g
20%
Folate, total
136µg
34%
Iron, Fe
18mg
100%
Magnesium, Mg
81mg
25%
Manganese, Mn
2mg
100%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
249mg
36%
Riboflavin
1mg
91%
Selenium, Se
18µg
33%
Sodium, Na
222mg
15%
Thiamin
1mg
91%
Water
267g
10%
Zinc, Zn
2mg
25%

Deviled Eggs Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Deviled Eggs Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.