Eye-Poppin’ Sriracha Deviled Eggs

By Tracy

12 Person

25 Minutes

0 Calories

Eye-Poppin’ Sriracha Deviled Eggs! It's easy to make. Just cut peeled eggs horizontally, scoop yolks into a bowl, add sriracha, mayonnaise, rice wine vinegar, salt, and mix until smooth. Fry in canola oil at 350° F until crisp. This happens quickly, drain on paper towels. While still hot and pliable, place in six-ounce bowls to shape and cool. Season rice noodles with sugar, salt, and chili flakes. To assemble and get delicious dishes.

Ingredients

2 tbsp. finely chopped scallions
1 quart canola oil
1 package rice noodles
1/4 tsp. chili flakes
1 tsp. salt
1 tsp. sugar
2 tbsp. finely chopped scallions
1 tsp. rice wine vinegar
2 tbsp. mayonnaise
2 tbsp. srirarcha sauce
6 large eggs, hard boiled, peeled

Method

01

Cut peeled eggs horizontally, scoop yolks into bowl.
02

For the yolks: add sriracha, mayonnaise, rice wine vinegar, salt, and mix until smooth.
03

For the rice noodles: Fry in canola oil at 350° F until crisp. This happens quickly, drain on paper towels. While still hot and pliable, place in six-ounce bowls to shape and cool.
04

Season rice noodles with sugar, salt and chili flakes.
05

To assemble: pipe egg yolk mix into whites, place half into rice noodle basket, sprinkle with chopped scallions.

Related Tags

Deviled Egg Recipes

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Eye-Poppin’ Sriracha Deviled Eggs

4.7

( By Tracy )

01 Information

Grade easy
Serving 12 servings
Prep Time 15 Mins
Cook Time 10 Mins
Total Time 25 Mins

02 Ingredients

2 tbsp. finely chopped scallions

1 quart canola oil

1 package rice noodles

1/4 tsp. chili flakes

1 tsp. salt

1 tsp. sugar

2 tbsp. finely chopped scallions

1 tsp. rice wine vinegar

2 tbsp. mayonnaise

2 tbsp. srirarcha sauce

6 large eggs, hard boiled, peeled

03 Method

Step 1

Cut peeled eggs horizontally, scoop yolks into bowl.

Step 2

For the yolks: add sriracha, mayonnaise, rice wine vinegar, salt, and mix until smooth.

Step 3

For the rice noodles: Fry in canola oil at 350° F until crisp. This happens quickly, drain on paper towels. While still hot and pliable, place in six-ounce bowls to shape and cool.

Step 4

Season rice noodles with sugar, salt and chili flakes.

Step 5

To assemble: pipe egg yolk mix into whites, place half into rice noodle basket, sprinkle with chopped scallions.

04 Author