SRIRACHA DEVILED EGGS
I really love Sriracha. I love deviled eggs. Here's a nice way to give a little kick to a classic party favorite!
Provided by Jenny Saunders
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Cut eggs in half lengthwise; place egg yolks in a small bowl. Mash yolks with a fork; stir mayonnaise, Sriracha sauce, dry mustard, and cayenne pepper into yolks until smooth; season with salt. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.
- Place egg whites cut-side up on a serving platter. Pipe the yolk mixture into egg white halves; sprinkle with smoked paprika. Refrigerate deviled eggs, covered, until ready to serve.
Nutrition Facts : Calories 89.7 calories, Carbohydrate 0.8 g, Cholesterol 186.9 mg, Fat 6.8 g, Fiber 0.1 g, Protein 6.3 g, SaturatedFat 1.8 g, Sodium 201.9 mg, Sugar 0.4 g
SRIRACHA DEVILED EGGS
Here I go again...another sriracha hot chile sauce recipe. I can't help myself; I'm sooooooooo hooked. Overlap cooking the eggs with the prepping of the remaining ingredients and they're done in no time. Oh, this really puts the devil in deviled eggs.
Provided by gailanng
Categories Potluck
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Peel eggs and cut in-half lengthwise.
- Scoop yolks into a bowl and mash with a fork. Add mayonnaise, mustard, sriracha, minced onion, garlic powder and sweet pickle. Stir to combine. Season to taste with salt and pepper.
- Use a spoon or piping bag to fill each half of an egg with mixture. Squirt a dab of sriracha sauce on top of each egg, sprinkle with green onion and serve.
DRUNKEN DEVILED EGGS WITH SRIRACHA MAYO RECIPE
Provided by á-32773
Number Of Ingredients 14
Steps:
- 1. Combine the water, sake, soy sauce, sugar and mirin in a sauce pan. Cook over low heat until the sugar is dissolved, about 5 minutes. Transfer to a heat-safe bowl and add ice to cool down. 2. Bring a large pot of water to boil. Use a slotted spoon or fine mesh strainer to gently lower eggs into the water. Reduce heat to medium and cook for 12 minutes, uncovered. Immediately drain and place in an ice bath to stop the cooking process. Then crack and peel the eggs. 3. Transfer peeled eggs to an airtight container. Pour cooled marinade over the eggs, cover with a lid and keep refrigerated for 12 to 24 hours. 4. After the eggs have marinated, drain and pat dry with a paper towel. Cut in half and transfer egg yolks to the bowl of a food processor. Add mayonnaise, Sriracha, lime juice and Dijon. Blend until smooth. (If you don't have a food processor you can do this by hand with a large bowl and whisk.) 5. Evenly spoon yolk mixture back into egg white shells. Garnish with crushed potato chips, furikake and minced chives.
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