Srirachadeviledeggs Recipes

SRIRACHA DEVILED EGGS

Sriracha Deviled Eggs image

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

Ingredients

12 eggs
2 tablespoons mayonnaise, or as needed
2 tablespoons Sriracha hot chili sauce, or more to taste
⅛ teaspoon dry mustard
1 pinch cayenne pepper, or to taste
salt to taste
1 pinch smoked paprika, or to taste

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

MISO-SRIRACHA DEVILED EGGS

Miso-Sriracha Deviled Eggs image

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

Ingredients

8 large eggs
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
1 teaspoon low-sodium soy sauce
4 teaspoons miso paste
1 teaspoon sriracha
Black sesame seeds

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 DEVILED EGGS

Sriracha Deviled Eggs image

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

Ingredients

6 hard-boiled eggs
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons sriracha hot chili sauce
1 tablespoon minced onion
1/2 teaspoon garlic powder
1 tablespoon sweet pickle, minced (optional)
salt and pepper
chopped green onion (to garnish, can sub parsely)

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.

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Bring a pot of water to a boil. Drop the eggs gently into the pot and boil them for 10 minutes. After the 10 minutes is up, carefully remove the cooked eggs from the pot, and place them in a bowl in the sink under cool running water for 2 to 3 minutes.
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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).
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