Deviled Eggs are a simple, elegant appetizer. Hard boiled eggs are usually cut in half, and the yolk is mixed with a few other condiments and then refilled in the egg cavity. You can get really creative with the filling, and these Sriracha Deviled Eggs are a perfect example. Sriracha, creamy mayonnaise and egg yolks are whisked together to form a sharp, tangy and spicy filling that hits all the right cords.
Serve the Sriracha Spiced Deviled Eggs as a perfect party appetizer, along with your favorite Mexican Salsa.
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Cuisine: Japanese
Course: Dinner
Diet: Eggetarian
Cooks in 10 M
Total in 25 M
To begin making the Sriracha Spiced Deviled Eggs, first boil the eggs. To hard boil eggs, place eggs in a pot and fill it with water. Bring it to a boil. Once the water starts boiling, turn off the heat and cover the pot.
Let this sit for 12 minutes, after which you can cool the eggs under running water and remove the shells.
Once the eggs have cooled, slice each egg in half lengthwise and scoop out the yolk.
In a mixing bowl, combine together the egg yolks, sriracha, mayonnaise and pepper powder till well combined and no lumps remain.
Scoop a teaspoon of the mixture into the cavity of each egg whiteshell. Alternatively, you can also use an icing tip and a piping bag to pipe the mixture into the egg and make it look prettier.
Refrigerate the Sriracha Spiced Deviled Eggs for a couple of hours and serve.
Serve the Sriracha Spiced Deviled Eggs as a perfect party appetizer, along with your favorite Mexican Salsa.