Roost's Devilish Deviled Eggs Recipe
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.
- 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
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.