Sriracha Deviled Eggs

Step 1

Fit a piping bag with a large round tip and set aside (optional).

Step 2

Bring a medium-sized pot of water to a boil. Lower the eggs gently into the pot and boil them for 10 minutes. At the end of the 10 minutes, carefully remove the cooked eggs from the pot, and place them in a bowl in the sink. Run cool water over the eggs for 1 to 2 minutes, or until cool enough to handle.

Step 3

Once cooled, gently crack the outside of each egg and peel away the shells. When all of the egg shells are removed, slice each egg lengthwise, from top to bottom, through the middle with a sharp knife.

Step 4

With a small spoon, carefully scoop the cooked yolks from each egg and place them in a shallow bowl. Add the mayonnaise, Sriracha, Dijon mustard, sugar, and salt to the cooked egg yolks. Mash everything together with a fork until smooth.

Step 5

Finely dice the sun-dried tomatoes and salami. The dice must be small enough to fit through the tip of a piping bag. If you are not piping the egg yolk mixture, and using a spoon instead, the size doesn't matter as much. Add both to the mashed egg yolks and mix with a fork until well combined.

Step 6

Scoop the egg yolk mixture into the prepared piping bag if using. Pipe (or spoon) the mixture into the empty cavity of each egg half.

Step 7

Garnish the tops of the deviled eggs with more diced sun dried tomatoes and salami (optional). Serve immediately or cover and refrigerate for later.