Whether you're searching for a satisfying snack or a fuss-free dinner party appetizer, deviled eggs are a great go-to recipe to have under your belt. The trickiest part about making deviled eggs is the hard-boiling, because it takes some practice to figure out how to make sure the eggs don't get under or overcooked.
This version of the classic egg recipe includes Sriracha and smoked sea salt, which add a distinctive kick to the traditional flavor profile. Since both of these ingredients are fairly pungent, feel free to adjust how much you add based on your personal taste preferences.
- 1 dozen hard-boiled eggs, preferably organic or heirloom
- 3/4 cups sour cream
- 1/2 cup plain yogurt
- 1 teaspoon Sriracha
- 1/2 teaspoon smoked sea salt
- 1 tablespoon Dijon mustard
- 1/4 cup fresh cilantro leaves, roughly chopped
Cut the eggs in half lengthwise and remove the yolks with a spoon, adding them to a small mixing bowl. Set aside the egg whites. Add the sour cream, yogurt, Sriracha, salt, mustard, and half the cilantro to the bowl and whisk together until smooth.
Fill the egg whites with the mixture and garnish with the remaining cilantro. Serve immediately.