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Sriracha-Spiced Deviled Eggs

April 19, 2012

 

 

As I said in my last post, my birthday was last week and I had three delicious treats to share with you! Here is number two: Sriracha-Spiced Deviled Eggs. Really, who doesn’t love walking into a party and finding a big ol’ plate of these classic bites? They’re so adorable and so delicious, that you can easily toss back half-a-carton’s worth of eggs before you know it!

This Asian-flavored version was a request from Scott, inspired by the deviled eggs at a local bar here in Philly, Perch Pub. They’re pretty easy to make, once you get past the tedious nightmare that is peeling a billion hard-boiled eggs! The trick to hard-boiling eggs is trying to get the freshest ones you can- a task I didn’t seem to succeed at- since mine were extremely hard to peel. But, the fresher the better, as well as making sure you quickly cool them in an ice water bath right when you take them out of the pot. Overall, patience really is key in that step, but afterwards its pretty much smooth sailing!

You will need:

  • 18 Eggs (fresh as possible!)
  • 3/4 Cup Mayonnaise
  • 1 1/2 TBSP Sriracha Sauce
  • 1 tsp Sesame Oil
  • 1/4 tsp Garlic Powder
  • 1/8 tsp Ground White Pepper
  • Salt, to taste
  • Cayenne Pepper
  • Sesame Seeds
  • Chopped Scallions

In a large stock pot, place the eggs in one layer (if possible) and cover with water. Set over high heat and bring to a boil. In the meantime, set up an ice water bath in a large bowl. Lower the heat to medium and cook for 10 minutes. Immediately and carefully, transfer each egg to the ice water and let sit for a minute or two.

Carefully peel each egg and set back into the empty carton (this just helps keep them separate and not get smushed together). Once by one, slice the eggs lengthwise and scoop out the yolks into the bowl of an electric mixer. Lay egg white halves onto a platter, hole-side up.

Add to the bowl of egg yolks: the mayonnaise, Sriracha, sesame oil, garlic powder, and pepper. Beat until smooth. Taste, and then add salt to your preference. Beat to combine. Using a spoon or a piping bag, fill the egg whites with filling. Top each one with a sprinkling of cayenne pepper, sesame seeds, and the chopped scallions. Keep chilled until ready to serve.

If you want to do this in advance, make everything but keep the whites and the filling separate in the refrigerator until ready to use (no more than a day in advance). Carefully dry the egg whites off before filling, as they’ll collect moisture while they chill.

Enjoy, and good luck trying to keep your boyfriend/spouse/roommate away from these until your guests arrive!

 

 

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7 Comments leave one →
  1. April 19, 2012 1:36 pm

    They look really beautiful. I’ve never heard of sriracha – I shall have to read up on it.

    • April 19, 2012 2:26 pm

      oh my! we LIVE by Sriracha! Its an asian hot chili sauce, and its great on everything!

  2. Saraboy permalink
    May 4, 2012 6:15 am

    These look great, I love Sriracha but have only used it in Thai foods and such, how nice with a new recipe to try out! By the way, I heard that the fresher the eggs the harder to peel. Any chance you got it the wrong way? Guess fresher eggs are tastier though… =)

    • May 4, 2012 8:58 am

      Oh my! It seems I did get it backwards! Thanks for clarifying. I think I mixed up the tip for poaching eggs- when fresh IS best.

      Thanks again:)

  3. itsraymarie permalink
    June 16, 2012 6:39 pm

    Never been much of a deviled egg person, but these look amazing. Must try!

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