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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!
Deviled eggs without a doubt a Southern cuisine staple; the traditional recipe has mayo, cooked eggs yolks, sweet pickles, pimentos and salt and pepper. You can take this as a base to create many flavors and that is how I came with the idea of making Sriracha Deviled Eggs replacing the sweet pickles with mustard and the pimentos with sriracha.
Sriracha Deviled Eggs
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
- 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.
You can also add a twill of bacon or decorate with green olives and even replace the mayo with avocado. Deviled eggs are such a flexible recipe, you can become very creative when recreating your own deviled eggs recipe until you decide which is the winning combination.
This Sriracha Deviled Eggs recipe is using farm eggs from a local farm I visit near my home. I truly believe it is a good thing to support your local farmer and to use what is available fresh locally.
As a precaution, I like to clean the farm eggs with running water and soap before using to remove any debris since you never know if those could have residue from the chicken coop.
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.
My recipe for Sriracha Deviled Eggs is perfect as a take along for parties and potlucks. I invite you to try this recipe and make it your own.
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