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Roost's Devilish Deviled Eggs Recipe

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

Ingredients

  • 6 Cups cold water
  • 2 Tablespoons 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. 

Nutritional Facts
Servings4
Calories Per Serving281
Total Fat24g37%
Sugar0.4gN/A
Saturated6g30%
Cholesterol381mg100%
Protein13g26%
Carbs2g1%
Vitamin A161µg18%
Vitamin B120.9µg14.9%
Vitamin B60.2mg8.9%
Vitamin C0.9mg1.5%
Vitamin D2µg1%
Vitamin E1mg5%
Vitamin K3µg3%
Calcium75mg8%
Fiber0.4g1.7%
Folate (food)47µgN/A
Folate equivalent (total)47µg12%
Iron2mg11%
Magnesium19mg5%
Monounsaturated8gN/A
Niacin (B3)0.1mg0.6%
Phosphorus203mg29%
Polyunsaturated9gN/A
Potassium167mg5%
Riboflavin (B2)0.5mg27.2%
Sodium1127mg47%
Zinc1mg9%