Recipes that make summer cool and spicy

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Summer is here and we are experiencing a heat wave!! What better way to cool off than with a slice of the official summer fruit: watermelon and a spicy kick for a classic dish. 

Foodlovetog_Deviled EggsSRIRACHA DEVILED EGGS

6 eggs

1/4 cup Greek yogurt

2 & 1/2 teaspoons yellow mustard

1/4 teaspoon sugar

Black pepper

Pinch of cumin

Pinch of smoked paprika

Pinch of salt

Dollop of Sriracha hot sauce for each egg

Place 6 eggs in a lidded pot with enough water just until covered; bring to a boil. Boil eggs for 2 minutes, turn off andremove from heat. Cover and allow to rest for 10 minutes. Rinse eggs under cold water, allowing eggs to cool.

Once eggs are cool, peel and discard shells. Slice eggs lengthwise and scrape gently to remove yolk. Set yolks aside in separate bowl. Assemble egg whites on a flat tray that allows for easy filling of cavity.

Mash egg yolks until crumbly. Combine Greek yogurt, mustard, cumin, sugar, paprika, salt and pepper with eggs. Stir until well combined and creamy. Spoon mixture into a ziplock or piping bag. Fill each egg white with yolk mixture and top with a dollop of Sriracha hot sauce.

Serve and enjoy!


1 medium seedless watermelon, diced into medium chunks.

1/3 cup of crumbled feta cheese

Juice of 1 large lime

1 tablespoon of balsamic vinegar

2 tablespoons of minced mint leaves plus additional leaves for garnish

Fresh black pepper

1 heaping teaspoon of minced onion, optional

Combine watermelon, lime juice, balsamic vinegar, minced onion, mint and feta cheese in a large bowl. Toss gently to combine. Top with fresh black pepper and garnish with fresh mint leaves.

Serve immediately or refrigerate until chilled.


Candace is MidWestern born and bred wife, mom, daughter and bacon lover. She resides in Indianapolis, Indiana with her San Francisco 49er loving husband Eric, and their super giggly daughter, Madison. Candace is a graduate of Huntington University, where she earned degrees in Organizational Management and Not for Profit Leadership. She is a self-taught home chef who loves to make family recipes and cultivate new flavors. She shares food for your belly and food for your soul at Candace Boyd Wylie,

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