Memorial Day recipe: Sriracha deviled eggs(Read article summary)
These deviled eggs with a Sriracha kick are sure to go quick at your next backyard barbecue, cookout, or picnic.
A Palatable Pastime
This is my newest favorite way to make deviled eggs. And the surprise is that they are not as spicy as you might expect! But the Sriracha gives them a fantastic flavor!
Sriracha, which is made by the Huy Fong company, has had its difficulties with their production facilities of late, with some residents in Irwindale, Calif., complaining of the spicy smell when it is made. This has put a great deal of pressure on them and their future has been in doubt. Although I did read just the other day that some towns in Texas are reaching out to the maker of the famous sauce with the rooster on the bottle, trying to woo them to relocate there. I hope they do – I mean, we all love Sriracha so very much and it would be a shame if they had to stop operations.
But even so, there are a few other brands out there that make this type of chili sauce, although they aren’t in all cases fermented like Sriracha is. But that doesn’t matter too terribly much as they really are close in flavor. The thing is to not confuse them with Thai sweet chili sauce, such as May Ploy, which is kind of like a sweet and sour sauce with a touch of fish sauce and pepper flakes. The Indonesian Sambal Oelek sauce is a lot like Sriracha (Huy Fong even makes a version of it with the green lid) although it is not fermented and has a chunkier texture that includes the seeds from the chilies.
These eggs will be a hit at your next summer barbecue, cookout, or picnic. No doubt you will be asked to bring them to potlucks and you may want to print out a few extra recipes for those who ask.
Sriracha deviled eggs
6 large free-range eggs, hard boiled
1/4 cup mayonnaise
2 tablespoons Sriracha sauce
1 teaspoon Dijon mustard or Creole mustard
Salt and pepper (to taste)
Sweet paprika (garnish)
1 fresh red fresno (red jalapeno), thinly sliced into rings (optional garnish)
1. Place eggs in a nonreactive saucepan and cover with cold water.
2. Bring water to a rolling boil, then reduce heat and simmer 10 minutes.
3. Drain hot water from eggs and cool in cold water.
4. Peel eggs and halve; remove yolks to a small mixing bowl and mash with a fork.
5. Stir in mayonnaise, Sriracha sauce, mustard, and salt and pepper until smooth.
6. Place mixture in a piping bag fitted with a large star tip.
7. Pipe filling into eggs, then garnish with a sprinkle of paprika and slice of red jalapeno if desired.