3 tbsp Vegenaise
1/2 tbsp Sriracha sauce
1/4 cup chopped chives
1 tsp curry powder
2 strips bacon, cooked and crumbled
In a large pot or sauté pan, cover the eggs with cold water and bring to a boil. Remove the pot from the heat, cover, and let sit for exactly 14 minutes. Plunge the eggs into a bowl of ice water to cool. Gently tap the eggs with the back of a spoon and let the eggs sit in water for a couple hours or overnight to help loosen the shell. When ready to serve remove the shell. Using a slightly moistened thin, sharp knife, cut the eggs in half lengthwise. Remove the egg yolks into a medium bowl and mash with a fork. Stir in the Vegenaise, Sriracha, curry powder and 3 tablespoons of the chives, mixing until very smooth. Transfer the yolk mixture to a pastry bag fitted with a star or plain tip, or a zip-top bag (with the corner cut off). Set the egg whites on a serving platter and pipe in the filling. Just before serving, sprinkle the deviled eggs with bacon crumbles and remaining chives.
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