Serves 8
15 min
Sriracha Deviled Eggs
Recipe GLPR2d49a93d327402
Creamy deviled eggs filled with a spicy sriracha mayo mixture, finished with fresh chives. Hard-cooked eggs halved and topped with a tangy, heat-forward filling that combines sriracha, mayonnaise, lime juice, and Dijon mustard for a bold appetizer or light main course.
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Ingredients
12 large eggs, hard-cooked and cooled
2/3 cup mayonnaise
1/3 cup sriracha sauce
1 tablespoon fresh lime juice
3/4 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Fresh chives, chopped, for garnish
Directions
If using freshly cooked hard-boiled eggs, immerse them in an ice bath for several minutes to cool completely, then peel and halve each egg lengthwise. Gently scoop out the yolks and place them in a small bowl, reserving the egg white halves.
In a separate bowl, whisk together the mayonnaise, sriracha sauce, and fresh lime juice until the mixture is smooth and evenly colored. Taste and adjust lime juice as desired for tanginess.
Add the Dijon mustard, kosher salt, and black pepper to the sriracha mayo and whisk until fully incorporated.
Mash the reserved egg yolks with a fork until they reach a fine crumb consistency, then fold them into the sriracha mayo mixture until well combined and creamy.
Spoon or pipe the sriracha-yolk filling into each egg white half, dividing the mixture evenly.
Arrange the filled eggs on a serving platter, garnish with chopped fresh chives, and serve immediately or cover and refrigerate until ready to serve.
