Gluten-Free JOC Appetizer: Sriracha Deviled Eggs

Ingredients:

6 hard-boiled eggs, peeled and halved
2 tablespoons mayonnaise (ensure it's gluten-free)
1 teaspoon Dijon mustard (ensure it's gluten-free)
1 teaspoon Sriracha sauce (adjust to taste)
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon paprika
Chopped fresh chives, for garnish
Smoked paprika, for garnish (optional)
Instructions:

Cut the hard-boiled eggs in half lengthwise and carefully remove the yolks. Place the yolks in a mixing bowl and set the egg whites aside.

To the bowl with egg yolks, add mayonnaise (ensure it's gluten-free), Dijon mustard (ensure it's gluten-free), Sriracha sauce (adjust to your desired level of spiciness), garlic powder, black pepper, and paprika. Mix until the filling is smooth and creamy.

Taste the filling and adjust the seasoning, if necessary, by adding more Sriracha sauce or spices to suit your preference.

Spoon or pipe the Sriracha deviled egg filling into the egg white halves.

Garnish each deviled egg with chopped fresh chives and a sprinkle of smoked paprika (if desired) for added flavor and presentation.

Chill the Sriracha Deviled Eggs in the refrigerator for at least 30 minutes before serving.

Enjoy these gluten-free Sriracha Deviled Eggs as a spicy and flavorful appetizer at your next gathering!

Ingredients:

6 hard-boiled eggs, peeled and halved
2 tablespoons mayonnaise (ensure it's gluten-free)
1 teaspoon Dijon mustard (ensure it's gluten-free)
1 teaspoon Sriracha sauce (adjust to taste)
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon paprika
Chopped fresh chives, for garnish
Smoked paprika, for garnish (optional)

Instructions:

Cut the hard-boiled eggs in half lengthwise and carefully remove the yolks. Place the yolks in a mixing bowl and set the egg whites aside.

To the bowl with egg yolks, add mayonnaise (ensure it's gluten-free), Dijon mustard (ensure it's gluten-free), Sriracha sauce (adjust to your desired level of spiciness), garlic powder, black pepper, and paprika. Mix until the filling is smooth and creamy.

Taste the filling and adjust the seasoning, if necessary, by adding more Sriracha sauce or spices to suit your preference.

Spoon or pipe the Sriracha deviled egg filling into the egg white halves.

Garnish each deviled egg with chopped fresh chives and a sprinkle of smoked paprika (if desired) for added flavor and presentation.

Chill the Sriracha Deviled Eggs in the refrigerator for at least 30 minutes before serving.

Enjoy these gluten-free Sriracha Deviled Eggs as a spicy and flavorful appetizer at your next gathering!