Sriracha Deviled Eggs
- Prep Time 0:20
- Cook Time 0:10
- 10 Comments
In case you haven’t noticed, I kind of have a thing for Sriracha, the slightly sweet, somewhat spicy, garlicky Vietnamese hot sauce, manufactured by Huy Fong Foods. I think it makes just about everything taste better. Try it on eggs, grilled cheese, burritos, whisked into mayonnaise for a quick spicy aioli, or even on pizza. Here, I make a very simple deviled egg filling, spiked with the magical red sauce, which imparts a festive color and a tasty kick. These pretty guys are as easy as boiling eggs and provide a nice break from the carb-laden holiday food that abounds these days.
- 6 eggs $1.50 for 12
- 1/4 cup (light or regular) mayonnaise Pantry
- 3-4 tsp Sriracha (more/less to taste) $1.50 for 8 oz.
- dash of soy sauce Pantry
- 1 scallion, sliced, for garnish $1 for a bunch
Total Cost of Ingredients $4
Hard-boil the eggs. Under cool running water, gently crack and peel the shells and rinse the eggs well.
Carefully slice the eggs in half, lengthwise and pop the yolks into a food processor or blender. Add the sriracha and soy sauce and puree (you can also mash well using the back of a fork). Taste and add more soy sauce if necessary.
Use a rubber spatula to scrape the yolk mixture into a plastic sandwich bag. Snip a 1/4” off of one of the corners of the bag and push the yolk mixture down, so you have a makeshift pastry bag (or use a regular pastry bag if you have one). Pipe the yolk mixture into the empty egg whites neatly and decoratively.
Arrange the deviled eggs on a serving plate or platter and garnish each one with a few slices of scallion.
Makes 12 deviled eggs (serves 3-4).