Honey Sriracha Deviled Eggs - Perfect Easter Recipe (2024)

FAQs

Why are deviled eggs only good for 2 days? ›

Hard-cooked eggs should be refrigerated within two hours of cooking and used within a week."2 A similar time frame applies to deviled eggs, but because of their perishability and the ingredients included in the filling, the length of time prepared eggs can be stored in the refrigerator is shorter, often just a few days ...

I like these deviled eggs best on the day they're made. If you're making them for a party or gathering, I don't recommend assembling them more than a few hours in advance. Store them in the fridge until you're ready to eat, and wait to add the garnishes until right before serving.

If you won't be eating them right away, place into a container lined with folded paper towels and refrigerate. It's common for deviled eggs to "sweat" in the fridge, which can make them kinda soggy in a day or two. The paper towels will absorb the extra moisture and keep them fresh much longer!

Whisk TABASCO^® Sriracha Sauce and eggs together; cook & stir over low heat until done. Serve on top of buttered toast for a simple, delicious breakfast. To prepare a larger breakfast, use the ratio of 1 teaspoon TABASCO^® Sriracha Sauce per large egg.

Bring to a boil, then cover the pot and turn off the heat. Let the eggs cook, covered, for 9 to 12 minutes, depending on your desired done-ness (see photo). Transfer the eggs to a bowl of ice water and chill for 14 minutes. This makes the eggs easier to peel.

Fresh eggs, with their smaller air sacs, are more likely to have a smooth ovoid shape when peeled, which looks more appealing in applications as deviled eggs. OFF-CENTER YOLK: Fresher eggs are more likely (though not guaranteed) to have centered yolks, again leading to more attractive deviled eggs.

Be sure to transfer them to an ice bath right away to stop the cooking process and cool them down quickly, which makes the eggs easier to peel and ensures that the yolk isn't too warm when mixed with the mayonnaise and mustard (which risks creating a runny filling).

Hard boiled eggs should be cooked for about 10-12 minutes. This timing avoids a powdery, dry yolk that comes from overcooking while keeping it solid enough for applications like devilled eggs or egg salad.

A light-colored vinegar, like the white-wine vinegar we use in these creamy deviled eggs, brings a touch of acidity to the filling and balances the richness of the yolks and the mayonnaise.

The best part of deviled eggs is the creamy filling. And it's at its best when it's super smooth and free of lumps of whole egg yolk. Follow this tip: For a smooth, lump-free filling, use a fork or a potato masher to thoroughly break up the egg yolks before adding the other filling ingredients to the bowl.

What is a thickening agent for deviled eggs? ›

If you have a baby in the home, baby cereal can work as a thickener. Baby cereal is typically made from neutral-tasting rice, so using it shouldn't impact the flavor of your deviled eggs too heavily. Alternatively, if you really have nothing else to work with, all you need is more eggs.

Tabasco, Cholula, and Sriracha... These household names are often the gateway hot sauces for many. They offer a dependable level of heat with distinct flavor profiles that have come to define the everyday hot sauce experience. When you want a simple hot sauce for your eggs, you really can't go wrong with one of these.

Enter sriracha and its superpowers for transforming the humdrum into something extraordinary. Add it to potato, pasta and grilled vegetable salads and your friends will be begging for seconds. Sriracha is great on eggs and avocado toast, but there are so many other ways you can put it to use at breakfast and brunch.

Shelf Life of Hard-Cooked and Deviled Eggs

According to the USDA, hard-cooked eggs of any kind—whether left in their shells or peeled—can be stored in the refrigerator for up to 7 days. Deviled eggs are best consumed within 4 days, provided they've been refrigerated promptly and stored properly.

Hard cooked eggs can be stored in the refrigerator up to seven days, either left in their shells or peeled. Make sure eggs are refrigerated within two hours after cooking, and don't leave refrigerated cooked eggs out at room temperature for more than two hours.

Making them too far in advance

Deviled eggs can be watery, dry, or lose flavor the longer they sit, so don't make them too far in advance. For the best results, prep your eggs and make the filling up two days in advance, and store them separately. Assemble the eggs before serving.

They are generally served cold as a side dish, appetizer or a main course during gatherings or parties. The dish's origin can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course. The dish is popular in Europe, North America and Australia.