Appetizers American

Twisted Sisters Bacon-Sriracha Devilled Eggs

Classic devilled eggs are dragged enthusiastically through maple bacon, cheddar, mustard and Sriracha. They are creamy, smoky, salty and just spicy enough to make Aunt Mildred suspicious that someone tampered with the church-basement recipe.

Twisted Sisters Bacon-Sriracha Devilled Eggs

What It Is

Hard-boiled egg whites are filled with mashed yolks, mayonnaise, bacon, cheddar and mustard, then sharpened with Sriracha and finished with green onion, pepper and smoked paprika. It is a familiar appetizer with its cardigan removed.

Origin

Stuffed seasoned eggs have existed in various forms for centuries. The English word 'devilled' came to describe highly seasoned or spicy foods. This bacon-and-Sriracha version is a modern Dinner by the Minute variation.

Fun Fact

The term 'devilled' in food does not refer to anything supernatural. It became culinary shorthand for foods prepared with strong, spicy or highly seasoned ingredients.

Prep
20 min
Cook
12 min
Temp
Stovetop boil
Total
32 min
Servings
4 devilled-egg halves
(double it if teenagers are involved)
Difficulty
easy
Gluten-Free Nut-Free High-Protein
Diet
Gluten-Free, Nut-Free, Low-Carb, High-Protein
Away Mission
115 min walk
(about one moderately tense turbolift ride)
#bacon #devilled-eggs #make-ahead #maple-bacon #party-food #sriracha

Ingredients

  • 12 large eggs
  • ½ cup mayonnaise
  • 4–6 slices maple bacon
  • 2 tbsp grated cheddar
  • 1 tbsp mustard
  • 1 green onion, chopped
  • 1 tsp Sriracha
  • 1 tsp ground black pepper
  • Smoked paprika, for garnish

Steps

  1. Place the eggs in a saucepan and cover with cold water. Bring to a boil, remove from the heat, cover and let stand in the hot water for 10–12 minutes. Cool under cold running water or in an ice bath.
  2. Cook the bacon until evenly browned and crisp. Drain, cool and crumble.
  3. Peel the eggs and cut them in half lengthwise. Remove the yolks to a bowl.
  4. Mash the yolks with the mayonnaise, bacon, cheddar, mustard and Sriracha. Season with pepper.
  5. Spoon or pipe the filling back into the egg whites. Garnish with chopped green onion and smoked paprika. Refrigerate until serving.

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Notes

The original cookbook included a vinegar-and-ice peeling trick with the admirable disclaimer 'or so they say.' Easy peeling depends on several factors, including egg age and cooling method, so no miracles are promised.

Nutrition Facts
Per 6 devilled-egg halves
Calories 520
Burning this off: a brisk argument with a Costco parking lot.
% Daily Value*
Fat 42.0 g 56%
Saturated + Trans 10 g 50%
Cholesterol 580 mg
Sodium 680 mg 30%
Carbohydrate 10.0 g
Fibre 3.5 g 13%
Sugars 3.0 g 3%
Protein 26.0 g
Potassium 520 mg 11%
Calcium 140 mg 11%
Iron 4.8 mg 27%
*5% or less is a little, 15% or more is a lot. Sodium levels calculated in a country with universal healthcare — and it's free, so don't worry about it too much.
A genuinely respectable nutrition profile. No red flags here — go ahead and feel a little smug about it.

Substitutions

Use turkey bacon or omit the bacon for a vegetarian version. Greek yogurt can replace some or all of the mayonnaise. Swap cheddar for smoked Gouda or Monterey Jack. Reduce or increase the Sriracha depending on whether your guests enjoy flavour or litigation.

Storage

Keep covered and refrigerated at 4°C or colder. Best eaten within 2 days. Do not leave devilled eggs at room temperature for extended periods.

Freezing

Do not freeze assembled devilled eggs. Egg whites become rubbery and watery after thawing.