Drunken Deviled Eggs With Sriracha Mayo Recipes

SRIRACHA DEVILED EGGS

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.

SRIRACHA DEVILED EGGS

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.

AWESOME DEVILED EGGS - SRIRACHA HEAVEN

Steps:

• Boiled Eggs:.
• Place eggs in sauce pan with water to cover.
• Bring to boil, turn heat off, cover, and allow to sit on same burner for 10 to 12 minutes depending on burner type. Immediately transfer eggs to an ice bath to stop cooking. This will produce a perfect yolk without discoloration. Remove and discard shells from eggs.
• Yolks:.
• Halve the eggs lengthwise and remove yolks to mixing dish.
• Combine yolks with Sriracha and mayonnaise; work with fork until smooth.
• Combine red bell pepper -- modification July 1, 2012.
• Salt and pepper to taste.
• Pipe or use a spoon to evenly distribute yolk mixture into white halves.
• Garnish liberally with paprika and parsley.

MISO-SRIRACHA DEVILED EGGS

Steps:

• In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
• Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Stir soy sauce, miso paste, and sriracha into yolk mixture. Press through sieve again.
• Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with black sesame seeds. Serve immediately, or chill up to 2 hours.

DRUNKEN DEVILED EGGS WITH SRIRACHA MAYO RECIPE

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.