Bang Bang Deviled Eggs (Print Version)
# Ingredients:
01 -
10 large eggs
02 -
⅓ cup bang bang sauce, plus more for drizzling
03 -
½ teaspoon kosher salt, plus more for sprinkling
04 -
paprika, for garnish
05 -
chives, for garnish
06 -
Sriracha, for drizzling (optional)
# Instructions:
01 -
In a large pot, arrange the eggs in a single layer. Fill with water until it's about ½-inch above the eggs. Bring the water to a boil, stirring occasionally to help center the yolks. Once boiling, cover the pot and remove it from the heat. Let the eggs sit in the hot water for exactly 14 minutes.
02 -
While the eggs are cooking, prepare an ice-water bath in a large bowl. When the 14 minutes are up, use a slotted spoon to carefully transfer the hot eggs to the ice water bath. Let them cool for 1 to 2 minutes. This quick cooling makes the eggs easier to peel and stops the cooking process.
03 -
Peel the eggs under gently running water to help remove the shells cleanly. Pat them dry with a paper towel. Using a sharp knife, carefully cut each egg in half lengthwise. Gently scoop out the yolks with a small spoon and transfer them to a medium bowl. Set the egg white halves aside on a serving platter.
04 -
To the bowl with the yolks, add the bang bang sauce and kosher salt. Mash the yolks with a fork, then whisk to combine until smooth and creamy. For an extra smooth texture, you could also use a handheld mixer. Taste and adjust seasoning if needed.
05 -
Spoon the yolk mixture into each of the egg white halves, or for a more elegant presentation, transfer the filling to a piping bag fitted with a star tip and pipe it into the wells. Fill each egg white generously with the creamy mixture.
06 -
Sprinkle paprika lightly over the filled eggs for color and a subtle flavor. Add chopped fresh chives for a pop of green and mild onion flavor. For extra zing, drizzle additional bang bang sauce and a touch of Sriracha (if desired) over the tops. Finish with a small pinch of salt sprinkled over each egg to enhance all the flavors.
07 -
Serve the deviled eggs immediately if possible. If making ahead, cover them carefully with plastic wrap without touching the filling and refrigerate until ready to serve. Add the final drizzle of sauces just before serving for the best presentation.
# Notes:
01 -
Stirring the eggs occasionally while the water comes to a boil helps center the yolks for more attractive deviled eggs.
02 -
For homemade bang bang sauce, mix ½ cup mayonnaise, 2-3 tablespoons sweet chili sauce, 1-2 teaspoons sriracha, and 1 teaspoon honey.
03 -
Recipe from Amanda Rettke at iamhomesteader.com