Curry And Siracha Deviled Eggs

Sriracha Deviled Eggs with Crumbled Bacon
Here's the recipe from The La Crema Blog.

½ dozen large eggs
3 – 4 tablespoons mayonnaise
1/2 tablespoon Sriracha sauce
1⁄4 cup chopped chives
1 teaspoon curry powder
2 strips bacon, cooked and crumbled

1. 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.
2. 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 mayonnaise, 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.
3. Just before serving, sprinkle the deviled eggs with bacon crumbles and remaining chives.
Makes 12, 1/2 egg servings.

Jim's Notes
Leave them in the hot water for 18-19 minutes. You only need to leave them in cold water for 20 -30 minutes. Use 4 tablespoons of Mayo, it gives a softer, creamier product. Chives are optional, and bacon bits are fine instead of fresh bacon. When filling the egg white with the yolk mix, have the bag tip in the hollow so it flows up and around, it fills in better than if you drop it from above.

Update: garnish with bacon bits immediately before serving. When refrigerated on the deviled eggs, the bacon bits absorb moisture and get soggy.