Sriracha Deviled Eggs
Recreating a Southern favorite, making Sriracha Deviled Eggs perfect for entertaining at home or to take along to potlucks and parties. A super easy recipe. It is always nice to have easy ideas for serving appetizers when entertaining at home or when bringing tasty bites to a holiday potluck so I decided to recreate a Southern favorite and made Sriracha Deviled Eggs. Super easy to make and so good!
Ingredients
- 10 in hard boiled eggs peeled and cuthalves
- 1 teaspoon of fresh thyme
- 1 teaspoon of fresh chives
- 2 tablespoons of mayo
- 1 teaspoon of mustard
- 1 tablespoon of sriracha sauce
- Salt and pepper to taste
- Fresh parsley leaves paprika and additional sriracha for garnishing
Instructions
- Remove the cooked yolk of each egg and place in a bowl. With a fork mash the yolks and then add the thyme and the chives.
- Add the mayo, the mustard, the sriracha sauce and season with salt and pepper to taste and mix well.
- Scoop the mix into a plastic bag, seal and cut one of the ends. Pipe the mix into each of the egg white halves.
- Garnish with parsley leaves, a dot of sriracha sauce. Refrigerate until ready to enjoy. Sprinkle paprika before eating for a more colorful presentation.
Notes
Few tips to achieve the perfect hard boiled eggs without getting any dark green around the cooked yolk and avoid sulphuric taste:
- Keep eggs at room temperature before cooking.
- Place the eggs inside a pot and top with cold water. Do not overcrowd the pot with too many eggs for better results use a bigger pot and add more cold water.
- Cook on high heat and bring the water to a full rolling boil. Then turn off the heat, cover, and let sit for 10-12 minutes. After that time eggs will be cooked.
- Strain out the hot water from the pot and run cold water over the eggs to cool them. That will stop them from cooking further and get over-cooked.
- You can also cook the eggs using the sous vide technique at a 165°F temperature for 2-3 hours to get a non rubbery white.
- Place the eggs inside a pot and top with cold water. Do not overcrowd the pot with too many eggs for better results use a bigger pot and add more cold water.
- Cook on high heat and bring the water to a full rolling boil. Then turn off the heat, cover, and let sit for 10-12 minutes. After that time eggs will be cooked.
- Strain out the hot water from the pot and run cold water over the eggs to cool them. That will stop them from cooking further and get over-cooked.
- You can also cook the eggs using the sous vide technique at a 165°F temperature for 2-3 hours to get a non rubbery white.
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