Thursday, March 27, 2014

Stephanie's Recipes: Sriracha Deviled Eggs

Now that you have a hard boiled egg obsession, it's time to get you hooked on something else... SRIRACHA!

Never heard of Sriracha before? Sriracha (AKA Rooster Sauce, because of the rooster on the bottle), is spicy, sweet, salty, and tangy all in one. Delicious! We'll typically put it over scrambled eggs or sushi or chili. It complements so many flavors, so it's great to have around. But be careful! A little bit goes a long way. This stuff is HOT!

Because of our great love of Sriracha, I bought us a copy of The Sriracha Cookbook a few years back. If you're a lover of the sauce, it's a lovely cookbook. One of the recipes that instantly stood out was this recipe for Sriracha deviled eggs.

I made them late one night when I was hankering for some extra protein and I was instantly sold. Sriracha is MADE for this combo. Mixing the Sriracha with the yolks from the eggs and the mayonnaise really cools it down a bit. I was expecting for the outcome to be wooooooah spicy, but they really weren't at all. Seriously! There was barely a hint of spicy! Instead, the other Sriracha flavors -- salty, sweet, and tangy -- really stood out. And in the best way possible.

I've made these about a dozen times since, and they always satisfy. Sometimes I'll just make two eggs (four deviled egg halves) for a lunchtime snack. Eggy perfection.

Imagine how popular you'll be when you bring a batch of these to your next party. "Mmmm! What is IN these? They're amazing! So unique! So tasty! So eggs-quisite! I've GOT TO get this recipe!" At this point you can decide whether to keep it as a top secret recipe or share, share away. I won't judge!

Not to mention, aren't these colors just so prrrrettttyyyy?

Sriracha Deviled Eggs

12 hard boiled eggs
2 tbsp Sriracha chili sauce
2 tbsp dijon mustard
6 tbsp mayonnaise
2-3 green onions, chopped

Hard boil your eggs using this easy recipe.

Peel your eggs. Carefully cut the eggs in half (I'm horrible at this part). Separate the yolks from the whites and put all the yokes in a big mixing bowl.

Break up the yolks with a fork. Then combine yolks, Sriracha, dijon mustard, and mayonnaise.

Spoon the yolk mixture back into the egg whites. Top with green onions.

Adapted from Randy Clemens's recipe in The Sriracha Cookbook.

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