Sriracha Deviled Eggs

By zhanghengshuo

12 Person

30 Minutes

57 Calories

These Sriracha deviled eggs are not those of the neighborhood holiday parties you went to with your family the late 1970s. People usually prefer deviled eggs the old-fashioned way These Sriracha deviled eggs are truly devilish and totally pop-in-your-mouthable. Deviled eggs are named such because the mix-ins are often spicy or hot.

Ingredients

Paprika, for serving
Finely chopped chives, for serving
1/4 tsp. Sugar
1/4 tsp. Freshly ground black pepper
1/4 tsp. Salt
1/4 tsp. Worcestershire sauce
1 tsp. Whole grain mustard
2 tbsp. Sriracha, to taste
3 tbsp. Mayonnaise, best quality
6 Eggs

Method

01

Place the eggs in a medium saucepan and fill the pan with enough water so that it covers the eggs by about an inch. Bring to a boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.
02

Place the hard-boiled eggs in a bowl of cold water to cool. Tap each egg on the counter to crack the shell all over, then peel under cold running water.
03

Slice the eggs in half lengthwise, remove the yolks, and place them in the bowl of a mini food processor. Arrange the whites on a serving platter, gently wiping them clean if necessary.
04

To the yolks, add the mayonnaise, 1 tablespoon of the sriracha, the mustard, the Worcestershire sauce, the salt, the black pepper, and the sugar. Process until smooth.
05

Taste and adjust the seasoning, adding more Sriracha if necessary. Fill a piping bag fitted with an open-star or large plain tip with the yolk mixture.
06

Pipe the yolk mixture evenly into the egg white halves. Sprinkle with paprika and chives, and serve.

Related Tags

Deviled Egg Recipes

Egg Recipes

Easter Recipes

Sriracha Deviled Eggs

4.0

( By zhanghengshuo )

01 Information

Grade easy
Serving 12 servings
Calorie 57 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

Paprika, for serving

Finely chopped chives, for serving

1/4 tsp. Sugar

1/4 tsp. Freshly ground black pepper

1/4 tsp. Salt

1/4 tsp. Worcestershire sauce

1 tsp. Whole grain mustard

2 tbsp. Sriracha, to taste

3 tbsp. Mayonnaise, best quality

6 Eggs

03 Method

Step 1

Place the eggs in a medium saucepan and fill the pan with enough water so that it covers the eggs by about an inch. Bring to a boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.

Step 2

Place the hard-boiled eggs in a bowl of cold water to cool. Tap each egg on the counter to crack the shell all over, then peel under cold running water.

Step 3

Slice the eggs in half lengthwise, remove the yolks, and place them in the bowl of a mini food processor. Arrange the whites on a serving platter, gently wiping them clean if necessary.

Step 4

To the yolks, add the mayonnaise, 1 tablespoon of the sriracha, the mustard, the Worcestershire sauce, the salt, the black pepper, and the sugar. Process until smooth.

Step 5

Taste and adjust the seasoning, adding more Sriracha if necessary. Fill a piping bag fitted with an open-star or large plain tip with the yolk mixture.

Step 6

Pipe the yolk mixture evenly into the egg white halves. Sprinkle with paprika and chives, and serve.

04 Author