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Deviled eggs have a rich history that spans cultures and centuries. The earliest recorded recipes can be traced back to ancient Rome, where boiled eggs were seasoned with spices and served as appetizers. Over time, this concept evolved, and by the 19th century, deviled eggs became a popular dish in American households, often appearing at church potlucks and family gatherings. Their simplicity and versatility have allowed them to endure through generations, remaining a staple at events ranging from casual picnics to sophisticated cocktail parties.

Bang Bang Deviled Eggs

Elevate your appetizer game with this Bang Bang Deviled Eggs recipe! These creamy, spicy deliciousness combines classic flavors with a fiery twist, creating a crowd-pleasing treat that's perfect for any gathering. Discover how to make these mouthwatering deviled eggs with the perfect blend of sriracha, sweet chili, and a dash of creativity. Click to explore the full recipe and impress your guests with this exciting take on a timeless favorite!
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Ingredients
  

6 large eggs

3 tablespoons mayonnaise

1 tablespoon sour cream

1 teaspoon sriracha (adjust to taste)

1 teaspoon sweet chili sauce

1 teaspoon rice vinegar

1 green onion, finely chopped

Salt and pepper to taste

1 tablespoon panko breadcrumbs

1 teaspoon sesame seeds (for garnish)

Fresh cilantro leaves (for garnish)

Instructions
 

Begin by placing the eggs in a saucepan and covering them with cold water. Bring the water to a boil over medium heat.

    Once boiling, cover the pan, remove it from heat, and let the eggs sit for 12 minutes to ensure they are hard-boiled.

      After 12 minutes, transfer the eggs to an ice bath for about 5 minutes to cool down and stop the cooking process.

        Carefully peel the eggs under running water to make the process easier. Cut each egg in half lengthwise and scoop out the yolks into a mixing bowl.

          Mash the yolks with a fork until smooth, then add mayonnaise, sour cream, sriracha, sweet chili sauce, rice vinegar, and a sprinkle of salt and pepper. Mix until creamy and well combined.

            Spoon or pipe the yolk mixture back into the egg white halves. For a decorative touch, use a piping bag with a star tip for a fancier presentation.

              In a small skillet, toast the panko breadcrumbs over medium heat until golden brown and crunchy, about 3-4 minutes.

                Sprinkle the toasted panko on top of the deviled eggs for added crunch and texture.

                  Finish the dish by garnishing with a sprinkle of sesame seeds, finely chopped green onions, and fresh cilantro leaves.

                    Prep Time: 15 min | Total Time: 30 min | Servings: 12 halves

                      - Presentation Tips: Arrange deviled eggs on a colorful platter and serve with extra sriracha and sweet chili sauce in small dipping bowls for a fun twist!