Sriracha Deviled Eggs Recipes
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.
SPICY SRIRACHA DEVILED EGGS
Put the "devil" back in deviled eggs with these spicy, fun bites.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 24
Number Of Ingredients 7
Steps:
- In 4-quart saucepan, place eggs in single layer. Cover with cold water at least 1 inch above eggs. Add salt; heat to boiling over medium heat, and continue to boil 30 seconds. Cover saucepan; remove from heat. Let stand covered 12 minutes.
- Drain and rinse eggs. Place in bowl of ice water about 5 minutes to completely cool eggs.
- Peel eggs; cut lengthwise in half. Slip out yolks into medium bowl; mash with fork. Set whites aside.
- Stir mayonnaise, mustard and half of the scallions into yolks. Beat mixture with whisk until smooth.
- Fill whites with egg yolk mixture, heaping it lightly. Drizzle with Sriracha sauce. Top with remaining scallions and cilantro. Serve immediately, or cover and refrigerate up to 24 hours.
Nutrition Facts : Calories 60, Carbohydrate 1 g, Cholesterol 95 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 0 g, TransFat 0 g
MISO-SRIRACHA DEVILED EGGS
Adding miso to the yolk brings salty flavors and umami notes, while Sriracha adds contrasting heat to the rich filling of this test-kitchen favorite.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Time 50m
Yield Makes 16
Number Of Ingredients 8
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.
SRIRACHA PICKLED EGGS
These make a quick, tasty snack any time of day or for those following a low-carb diet. I love trying out new flavor combinations, and decided to experiment with one of my favorite condiments: sriracha.
Provided by France C
Categories Appetizers and Snacks Pickled Egg Recipes
Time P2DT30m
Yield 12
Number Of Ingredients 6
Steps:
- Combine vinegar, water, onion, sriracha hot sauce, and sea salt in a saucepan; bring to a simmer. Remove saucepan from heat and cool liquid slightly.
- Place eggs in a 1-quart jar. Pour vinegar mixture over eggs. Seal jar and refrigerate, occasionally shaking jar, for at least 2 days.
Nutrition Facts : Calories 83.8 calories, Carbohydrate 1.8 g, Cholesterol 212 mg, Fat 5.3 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 491.7 mg, Sugar 0.8 g
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- Place the eggs in a saucepan and cover with enough water or at least 2 inches of water above the eggs. Heat on high until water boils. Turn off the heat, cover and set aside for 10 minutes. Rinse the eggs with cold running water continuously, for 1 minute.
- Crack the egg shells and carefully peel under cool running water. Pat dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter dusted with smoked paprika.
- Add mayonnaise, mustard, salt, Sriracha and chopped chives, mash the egg yolks into a a fine filling.
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- Place the eggs in a medium saucepan and fill the pan with enough water so that it covers the eggs by about an inch. Bring to a boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes. Place the hard-boiled eggs in a bowl of cold water to cool (I usually just use the saucepan).
- Slice the eggs in half lengthwise, remove the yolks, and place them in the bowl of a mini food processor. Arrange the whites on a serving platter, gently wiping them clean if necessary. To the yolks, add the mayonnaise, 1 tablespoon of the sriracha, the mustard, the Worcestershire sauce, the salt, the black pepper, and the sugar. Process until smooth. (If you don't have a mini food processor, pass the yolks through a sieve before combining them with the other ingredients. This will make them easier to blend without getting lumps.) Taste and adjust the seasoning, adding more Sriracha if necessary.
- Fill a piping bag fitted with an open-star or large plain tip with the yolk mixture. (Alternatively, fill a sealable plastic bag with the yolk mixture, and use your hand to push the mixture to one corner of the bag. Use scissors to snip off the tip of the corner, opening up a 1/4–in [6-mm] hole.) Pipe the yolk mixture evenly into the egg white halves. (Or, for a less fussy preparation, simply spoon the yolk mixture into the egg whites.) Sprinkle with paprika and chives, and serve.
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Ingredients; 6 large eggs, boiled and peeled ; 1/4 cup mayonnaise ; 1 tablespoon olive oil ; 1 teaspoon pickle juice ; 1 teaspoon Sriracha ; Salt and pepper to taste
From pbs.org
Estimated Reading Time 40 secs
From pbs.org
Estimated Reading Time 40 secs
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