Deviled eggs are a summer barbecue staple, and these spicy Sriracha deviled eggs are guaranteed to be a crowd pleaser at your cookout. We put Sriracha on scrambled eggs all the time. Why not deviled eggs? We'll admit that after we perfected the recipe, they didn't last long in our house -- we ate a whole plate of them for dinner!

Deviled eggs are so easy to make and great for parties and cookouts because they don't need to be kept warm. Just hard boil a dozen eggs and let cool. Peel them (tip: peeling under water in a large bowl helps the shell to come off cleanly), cut all the eggs in half (a utility knife is best for this, our friends recently got these and we really like them), and remove the yolks to a separate bowl.

For the Sriracha filling, add mayonnaise, mustard, pickle relish (omit if you don't like pickles!) and Sriracha  to the egg yolks. We used a generous tablespoon of Sriracha but depending on how much spice you like, you could safely double this amount. We started using a small spatula to combine the ingredients but actually found that a small whisk was more effective at breaking up the hard-boiled yolks.

To finish your deviled eggs, don't use a spoon! The easiest and cleanest way to fill them is to use a disposable piping bag fitted with a large pastry tip. A large pastry tip is a kitchen staple and you'll also need one for others of our favorite recipes like this holiday classic. Don't bother with re-usable piping bags. They are horrible to clean and disposable ones are really inexpensive. You can even use a gallon zip-lock (the thick kind) in a pinch. To finish the eggs, sprinkle lightly with sweet paprika through a fine mesh strainer (our favorite is this one).

 

 

Garnish with cilantro micro-greens immediately prior to serving. If you can't find micro-greens, use the lightest and smallest leaves near the base of a bunch of cilantro. If your fingers are too large for this delicate task, we recommend using a pair of kitchen tweezers.