Classic Deviled Eggs with a Twist (Bacon and Sriracha)

Boil the Eggs: Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove it from the heat. Let the eggs sit for 10-12 minutes.
Cool the Eggs: After the eggs have cooked, transfer them to a bowl of ice water. Let them cool for 5 minutes to stop the cooking process.
Peel the Eggs: Gently crack the eggs and peel them under running water for easier removal of the shell.
Prepare the Filling: Cut each egg in half lengthwise and gently scoop out the yolks into a mixing bowl. Place the egg whites on a serving platter.
Mix the Ingredients: Mash the yolks with a fork and add mayonnaise, Dijon mustard, Sriracha sauce, crumbled bacon, salt, and pepper. Mix until smooth and creamy.
Fill the Egg Whites: Using a spoon or a piping bag, fill the egg white halves with the yolk mixture.
Garnish: Sprinkle with additional crumbled bacon, and garnish with chopped chives or parsley if desired.
Chill and Serve: Refrigerate the deviled eggs for at least 15 minutes before serving to allow the flavors to meld.

Transporting: Use a sturdy container to hold the eggs securely to avoid any mess during travel.
Presentation: Consider using a garnished platter or egg carton for a fun presentation that keeps the eggs safe and easy to access.
Flavor Variations: Offer a couple of variations (e.g., classic, bacon, and a spicy Sriracha version) to appeal to all tastes.
Serving Size: Prepare extra eggs since they are usually a crowd favorite and can disappear quickly!
Make Ahead: Deviled eggs can be prepared a few hours in advance. Just keep them covered in the refrigerator until serving.

Enjoy your delicious Deviled Eggs at the next tailgate event!