Roost's Devilish Deviled Eggs Recipe

4 from 1 ratings

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

Servings

servings

Ingredients

6 cup cold water
2 tablespoon apple cider vinegar
8 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.