Sriracha Deviled Eggs Recipe
From:
Supper
, by
Mitch Prensky
Makes:
8 to 10 servings as an hors d'oeuvre
Loaded with Sriracha hot sauce, these spicy deviled eggs are balanced by the addition of fresh cilantro and sweet pickled carrots.
See more deviled egg recipes.
INSTRUCTIONS
- Hard-boil 12 eggs, cool, peel, halve, and carefully remove the yolks; reserve the whites.
- Combine egg yolks, 6 tablespoons mayonnaise, 2 teaspoons Dijon mustard, 4 teaspoons Sriracha, 2 teaspoons freshly squeezed lime juice, and 2 teaspoons finely chopped fresh cilantro in a medium nonreactive bowl. Season well with salt and freshly ground black pepper and mix well until yolks are broken up and ingredients are evenly incorporated.
- Evenly pipe or spoon yolk mixture into reserved egg white halves. As desired, top with pickled carrots or daikon and finely chopped fresh cilantro leaves.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
I made these for a summer party the other night and they were a huge hit! People who otherwise disliked deviled eggs were even trying (and enjoying) these! Don't leave out the pickled carrots on top, you guys. I almost did, and I would have sorely missed the sweet, vinegary crunch on top!
This sounds awesome, I'm definitely going to make this!
I like it.. never have used lime juice before, but will try it this time.
I get so tired of having fried eggs and bacon for breakfast. Think i'll try this and a few other things to go with it.
Ordered the Sriracha hot sauce, ...looking forward to that.!!!