Sunday, April 8, 2012

Sriracha Deviled Eggs

I made these delicious, spicy deviled eggs as an appetizer for our Easter dinner. They were spicy, tasty and a hit!

1 dozen eggs
1/3 cup mayo
2 Tbsp Sriracha hot chili sauce
½ tsp Dijon mustard
2 tsp jarred Jalapeno juice
2 Tbsp minced fresh cilantro
Sea salt & Freshly cracked pepper, to taste

To boil eggs, place eggs in a pot covered with 1 ½” of water; bring to a boil. Once water boils, cover and remove from heat for 10 minutes. Remove eggs and place in an ice bath. Peel under warm water. Slice eggs in half and scoop harden yolks into a bowl.

Mix yolks with the rest of the ingredients until smooth. Season with salt and pepper to taste. Add more Sriracha to make spicier. Add more mayo to make creamier.

Piipe mixture back into egg whites. Garnish with a dot of Sriracha sauce and cilantro.

Easter centerpiece made of jelly beans, Peeps and fresh flowers.
Thanks, Pinterest!

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