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Sriracha Deviled Eggs

Sriracha deviled eggs

Sriracha Deviled Eggs with Crumbled Bacon

Pair with Petite Colline



1/2  dozen large eggs

3 – 4 tablespoons mayonnaise

1/2 tablespoon Sriracha sauce

1/4 cup chopped chives

1 teaspoons curry powder

2 strips bacon, cooked and crumbled



1. In a large pot or sauté pan, cover the eggs with cold water and bring to a boil. Remove the pot from the heat, cover, and let sit for exactly 14 minutes. Plunge the eggs into a bowl of ice water to cool Gently tap the eggs with the back of a spoon and let the eggs sit in water for a couple hours or overnight to help loosen the shell. When ready to serve remove the shell.

2. Using a slightly moistened thin, sharp knife, cut the eggs in half lengthwise.

3. Remove the egg yolks into a medium bowl and mash with a fork. Stir in the mayonnaise, Sriracha, curry powder and 3 tablespoons of the chives, mixing until very smooth.

4. Transfer the yolk mixture to a pastry bag fitted with a star or plain tip, or a zip-top bag (with the corner cut off). Set the egg whites on a serving platter and pipe in the filling.

5. Just before serving, sprinkle the deviled eggs with bacon crumbles and remaining chives.

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