Bang Bang Deviled Eggs
Add a flavorful twist to your appetizers with these Bang Bang Deviled Eggs. Creamy egg yolks mixed with tangy bang bang sauce for a delicious treat!
Servings: 20 deviled eggs
Calories: 49kcal
Ingredients
- 10 large eggs
- ⅓ cup bang bang sauce, plus more for drizzling
- ½ teaspoon kosher salt, plus more for sprinkling
- paprika, for garnish
- chives, for garnish
- Sriracha, for drizzling (optional)
- salt (for sprinkling over individual deviled eggs, optional)
Instructions
- In a large pot, arrange the eggs in one layer. Fill with water until about ½-inch above the eggs.
- Bring the water to a boil, stirring occasionally to balance the yolks. Cover and remove from the heat. Let sit for 14 minutes.
- While the eggs are cooking, prepare an ice-water bath in a large bowl. Once the eggs are done, use a slotted spoon to transfer them to the ice water bath. Let cool for 1 to 2 minutes.
- Peel the eggs under water and pat dry with a paper towel. Using a sharp knife, carefully cut the eggs in half. Gently scoop out the yolks with a small spoon and transfer them to a medium bowl. Set the egg whites aside.
- To the yolks, add the bang bang sauce and salt. Mash the yolks with a fork. Whisk to combine. (You could also use a handheld mixer.)
- Spoon or pipe the yolk mixture into each of the egg white wells.
- Sprinkle paprika and chives over the eggs. Drizzle with bang bang sauce and Sriracha (optional). Add a pinch of salt to taste.
- Serve immediately, or refrigerate if making ahead and serve when ready.
Nutrition
Serving: 1deviled egg | Calories: 49kcal