Sriracha Deviled Eggs

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Recipe by South Your Mouth

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Sriracha Bacon Deviled Eggs

12 boiled eggs, peeled

1/2 cup mayonnaise

2 tablespoons sriracha

1/4 teaspoon salt

A good dash each of garlic powder, onion powder and white pepper

Crumbled cooked bacon (3-4 slices... make life easy and cook these in the microwave if you want)

Cut eggs in half lengthwise. Place yolks in a small mixing bowl and arrange whites on a serving platter or plate.

To egg yolks add mayo, sriracha, salt and spices then mix well with an electric mixer or the back of a fork. If your filling is thick, add more mayo, one tablespoon at a time, until you reach your desired consistency. Taste for salt and spices and add more if desired.

Fill each egg white half with yolk filling (if you don’t have a piping bag, this can very easily be done by using a zip-top bag with a small hole cut out of one corner). Top each egg with crumbled bacon. Cover and refrigerate until ready to serve.