A bold, flavorful twist on a classic Southern favorite — with a little heat and a touch of fancy!

Ingredients

12 boiled eggs (I boil a few extras since I like to slightly overstuff the filling)
1/3 cup mayonnaise
1 tablespoon yellow mustard
1/2 cup dill relish
1 tablespoon sriracha
Sriracha mustard caviar

Directions

Boil the eggs.
Slightly crack the large end of each egg before gently placing into boiling water with a spoon. Boil for 13 minutes, then immediately transfer to a bowl of ice water to cool. Once cooled, peel and slice in half lengthwise.

Make the filling.
Carefully remove yolks and place them in a bowl. Mash yolks and mix in mayonnaise, mustard, dill relish and sriracha until smooth and creamy.

Assemble.
Spoon (or pipe) the yolk mixture back into the egg whites. Top each egg with a small spoonful of sriracha mustard caviar for a bold pop of flavor and texture.

Sriracha Mustard Caviar

Adds a beautiful, tangy finish to deviled eggs.

Ingredients

6 tablespoons sriracha (or a sauce/juice of your choice)
2 tablespoons dry mustard seeds

Directions

Combine sauce and mustard seeds in a sealable jar. Refrigerate at least 5 days, allowing the seeds to absorb the liquid and soften. Spoon over deviled eggs just before serving.