Sriracha and Traditional Deviled Eggs

Recently, I spent the afternoon with my friend Ellen from In My Red Kitchen, and we made a feast of a couple summer salads, deviled eggs, and shot these delicious Dutch egg cakes.  What’s more fun than two foodies who both love to cook and eat?  I don’t know, you tell me.
These two different deviled eggs are a perfect appetizer and can be pre-made a day in advance if you plan to serve them to a larger group.  I used a sandwich bag to pipe the yolk mixture into the egg cavities to make them look presentable and then garnished them differently, cause as we all know we eat with our eyes first.  I loved the way the Sriracha version came out.  A little spicy, a little sweet, and a perfect twist to the traditional (but still tasty!) deviled egg.
I decided to make two different kinds of deviled eggs simply because I couldn’t decide on a single flavor. Sriracha, traditional, I wanted both! If you’re indecisive like me, here are both recipes.
Sriracha
3 hard boiled eggs 
1 Tbsp mayonaise
1/2 tsp Sriracha hot sauce, more or less to taste
1/4 tsp honey
pinch of salt + pepper to taste
chives to garnish
 
Traditional
3 hard boiled eggs 
1 Tbsp mayonaise
1/2 Tbsp dijon mustard
1 tsp chopped, fresh thyme
pinch of salt + pepper to taste
pickled onion to garnish (recipe here)
pinch of paprika to garnish
 
Boil the eggs.  To avoid that gross, unappetizing green layer around the yolks (yuck!) here’s how to make perfectly hard boiled eggs.  Remove the shells under cold water.  Cut the eggs in half lengthwise.  *Carefully remove the yolks.  Whisk the ingredients above together (except for the garnishes) until smooth and creamy.  
 
Fill each yolk mixture inside a sandwich bag.  Clip a small corner in the bag.  Pipe the yolk mixtures into the cavities of the whites.  Garnish with individual garnishes.
 
*Tip: The night before making deviled eggs, store the eggs upside down in the carton where the small part of the shell is down and the large portion is facing up.  This helps the yolk settle in the middle of the whites so that you don’t risk ripping a thin part of the whites while removing the yolk. You clever little devil you!
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