The Ultimate Party Appetizer: Spicy Deviled Eggs with a Salty Crunch!
Let’s be honest, is there ever a bad time for a deviled egg? I’ve been known to make a meal out of a single platter, and I have zero regrets. They are one of my all-time favorite foods because the variations are endless! This recipe is my current obsession. We’re taking the classic, creamy filling you know and love and giving it a serious flavor boost with a kick of Sriracha and the irresistible salty crunch of crispy fried ham. They’re the first thing to disappear at any gathering. On the rare occasion there are leftovers, I love to chop them up for a quick egg salad wrapped in prosciutto or crisp lettuce leaves.
Ingredients
• 1 tablespoon avocado oil or olive oil
• 2 ounces / 56g ham, finely diced
• 6 large hard-boiled eggs
• ¼ cup / 60g mayonnaise
• 2 tablespoons dill pickle relish
• 1 tablespoon Dijon mustard
• 1 tablespoon Sriracha sauce
• 1 teaspoon dried minced onion
• ¼ teaspoon garlic powder
• Microgreens, for garnish
Instructions
1. Directions
2. Heat the oil in a skillet over medium heat. Add the ham and fry until browned and crispy on all sides. Remove with a slotted spoon and set aside.
3. Slice the eggs in half lengthwise. Carefully remove the yolks and place them in a medium mixing bowl. Arrange the egg white halves on a serving platter.
4. Mash the yolks with a fork until they form a fine, crumbly texture.
5. To the mashed yolks, add the mayonnaise, relish, Dijon mustard, Sriracha, dried onion, and garlic powder. Stir until the mixture is smooth and well combined.
6. Transfer the yolk filling to a pastry bag or a resealable plastic bag with one corner snipped off. Pipe the mixture evenly into the egg white halves.
7. Top the deviled eggs with the crispy fried ham and garnish with fresh microgreens before serving.
Nutritional Information
• Per serving (2 deviled eggs)
• Calories: 172
• Fat: 14.8g
• Protein: 8.1g
• Total Carbs: 1.4g
• Fiber: 0.2g
• Net Carbs: 1.2g
Pro Tips
• For perfect, easy-to-peel hard-boiled eggs, place them in a saucepan, cover with cold water, and bring to a rolling boil. Immediately remove from heat, cover, and let sit for 12 minutes before transferring to an ice bath.
• For an ultra-smooth and creamy filling, press the cooked yolks through a fine-mesh sieve before mixing them with the mayonnaise and other .
• You can make the components ahead of time. Store the cooked egg whites and the yolk filling separately in airtight containers in the refrigerator for up to two days. Assemble just before serving for the best results.
• Adjust the spice level to your preference. If you don’t like spicy food, simply reduce or omit the Sriracha for a classic, savory flavor.
FAQ
Q: How can I make the deviled egg filling extra creamy
A: For an ultra-smooth and creamy filling, press the cooked yolks through a fine-mesh sieve before mixing them with the mayonnaise and other ingredients.
Q: Can I make these spicy deviled eggs ahead of time
A: Yes, you can prepare the components in advance. Store the cooked egg whites and the yolk filling separately in airtight containers in the refrigerator for up to two days. Assemble just before serving for the best results.
Q: How do I adjust the spiciness of this recipe
A: To adjust the spice level, you can reduce or completely omit the Sriracha sauce to suit your preference for a more classic, savory flavor.
Q: What is the best way to get easy-to-peel hard-boiled eggs
A: For easy-to-peel eggs, place them in a saucepan with cold water, bring to a rolling boil, then immediately remove from the heat. Cover and let them sit for 12 minutes before transferring them to an ice bath.
