Best Sriracha Deviled Eggs Recipes

SRIRACHA DEVILED EGGS

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.

MISO-SRIRACHA DEVILED EGGS

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

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.

AWESOME DEVILED EGGS - SRIRACHA HEAVEN

Steps:

• Boiled Eggs:.
• Place eggs in sauce pan with water to cover.
• Bring to boil, turn heat off, cover, and allow to sit on same burner for 10 to 12 minutes depending on burner type. Immediately transfer eggs to an ice bath to stop cooking. This will produce a perfect yolk without discoloration. Remove and discard shells from eggs.
• Yolks:.
• Halve the eggs lengthwise and remove yolks to mixing dish.
• Combine yolks with Sriracha and mayonnaise; work with fork until smooth.
• Combine red bell pepper -- modification July 1, 2012.
• Salt and pepper to taste.
• Pipe or use a spoon to evenly distribute yolk mixture into white halves.
• Garnish liberally with paprika and parsley.

DEVILED EGGS WITH CANDIED BACON & SRIRACHA

Steps:

• Cut each egg in half and remove the yolk, placing yolks in a mixer bowl. Beat yolks until creamy. Add mayo, pickle juice, Sriracha and lemon juice; mix thoroughly, about 5 minutes. Pipe into each egg.
• Top with bacon and cilantro.
• Serve and enjoy!

SPICY SRIRACHA DEVILED EGGS

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.

SRIRACHA-AND-WASABI DEVILED EGGS

Steps:

• In a large saucepan, cover the eggs with cold water and bring to a boil; boil for 1 minute. Cover the saucepan, remove from the heat and let stand for 10 minutes. Meanwhile, in a medium saucepan, combine the soy sauce with the sake, star anise, chopped scallions, sugar and grated ginger. Add 1 cup of water and bring to a boil. Transfer the mixture to a heatproof bowl and let cool completely. Drain the water from the large saucepan and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water, then peel them under running water. Add the eggs to the soy mixture. Cover with plastic wrap and refrigerate the eggs for at least 4 hours. Drain the eggs and rinse lightly to remove any bits of scallion or ginger; pat dry. Using a slightly moistened thin, sharp knife, cut the eggs in half lengthwise. Gently pry the egg yolks into a medium bowl and mash with a fork. Stir the mayonnaise, Sriracha, wasabi and 3 tablespoons of the snipped chives into the mashed yolks. Transfer the mixture to a pastry bag fitted with a star or plain tip. Set the egg whites on a serving platter and pipe in the filling. Sprinkle the deviled eggs with the remaining 1 tablespoon of chives and the Chinese five-spice powder and serve. MAKE AHEAD The deviled eggs can be refrigerated overnight. Garnish with the snipped chives and Chinese five-spice powder just before serving.