Best Miso Sriracha Deviled Eggs 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

WASABI DEVILED EGGS

Wasabi Deviled Eggs image

The devil is in the details of this otherwise familiar classic. Wasabi lends the creamy yolks heat. Enjoy this alongside our Tuna Burgers.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Deviled Egg Recipes

Yield Makes 16

Number Of Ingredients 7

Ingredients

8 large eggs
1/3 cup mayonnaise
1 1/2 teaspoons wasabi paste
2 teaspoons unseasoned rice-wine vinegar
2 large scallions, minced (3 tablespoons)
Coarse salt
Pea shoots or sprouts, for garnish

Steps:

Prepare an ice-water bath. Place eggs in a medium saucepan. Add enough cold water to cover eggs by about 1 inch. Bring to a boil. Cover, and remove from heat. Let stand 13 minutes. Drain, and transfer eggs to ice-water bath until cold.
Peel eggs, and halve lengthwise. Transfer yolks to a medium bowl, and mash with a fork until smooth. Stir in mayonnaise, wasabi, vinegar, and scallions. Season with salt. Pipe or spoon filling into whites. Garnish with pea shoots or sprouts.