Deviled Eggs with Sriracha Horseradish


  • 1 dozen eggs, hard-boiled 
  • 1 TSP Sriracha Horseradish Aioli (Terrapin Farms) 
  • 1 TSP Mayo
  • 1 disposable pastry bag, for filling the eggs 
  • 1 Red Pepper 
  • Pinch of salt, to taste 

Split a hard-boiled egg lengthwise and remove yolks. 

In a separate small bowl, smash the yolks with a fork and add 1 TSP of Mayo and 1 TSP of Sriracha Horseradish. Season with salt to taste. 

Using a disposable pastry bag, pipe the mixture back into the egg white. 

Cut Red Peppers as a garnish to make Devil horns for a fun, Halloween-themed appetizer! 

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