Spicy Deviled Eggs
• 8 eggs (We always love using Vital Farms!)
• 1 tsp salt or season salt
• 1 tsp turmeric
• 1 tsp paprika
• ¼ cup mayo (more to taste)
• Dried herbs for garnish
• Yellowbird Sauce (we used a combo of Ghost Pepper and Blue Agave Sriracha!)*
Made with Yellowbird®
Place eggs in a large saucepan, cover with water and heat on high until boiling. Cover and leave for 8-10 minutes, then remove from heat and let cool.
Peel your eggs, slice them in half, then carefully remove the yolks from each egg and place in a mixing bowl.
Mix and mash yolks with a fork and add salt, turmeric, and paprika, then add mayo until your filling mixture is as thick or thin as you please. Too dry? Add more mayo. Too runny? We actually went overboard and then thickened our yolk filling off-camera by sprinkling in a little masa corn flour!
Spoon your deviled egg filing in a plastic bag and pipe into your egg halves.
Now, the fun part: top off with a few herbs and add as little or as much Yellowbird sauce as your heart desires! Dot on a meticulous design or just go wild! Serve immediately or store in the fridge.