Skip serving the same old chips and dip and make these Sriracha Mayo Deviled Eggs for your next gathering. If you ever thought deviled eggs did not pack enough flavor, this recipe is going to change your mind forever. This just might be the only way you’ll serve deviled eggs again.

Deviled eggs, especially those made with flavor-packed ingredients, are the perfect make ahead appetizer for the holidays, tailgating, luncheons or anything you want to celebrate.

Here’s The Secret To The Most Delicious Tasting Deviled Eggs

• Start with using Sriracha Mayo from Lee Kum Kee, the great-tasting brand and leading maker of authentic Asian sauces and condiments.
• Lee Kum Kee Sriracha Mayo combines traditional flavors of Sriracha with the cool and creamy texture of mayo, to offer a spicy yet versatile condiment made with only premium-quality, non-GMO ingredients and is gluten free.
• Lee Kum Kee is known for making it easy for home cooks to enjoy authentic , restaurant-quality Asian tastes in their own kitchen. A wide availability of savory Asian sauces and condiments makes this possible.

How Do You Prepare Eggs For Deviled Eggs

1. Place eggs in a large pan (they should not be on top of each other).
2. Cover eggs with cold water; about 1″ of water over the tops of the eggs.
3. Place pan on high heat until it comes to a rolling boil.
4. Cover the pan and remove it from the heat.
5. Set a timer for 15 minutes.
6. Fill a large bowl with water and ice.
7. When the timer goes off, drain the eggs and immediately plunge them into the prepared ice bath.
8. Let sit in the ice bath for ten minutes before removing the shells.

How To Add Texture To Deviled Eggs

• After peeling the eggs, slice them lengthwise.
• Remove all the yolks and place them in the bowl of a food processor.
• Hold back some of the whites and chop them into small pieces. These will be stirred into the pureed yolk mixture adding a nice texture to every bite.

What Do I Do With Any Leftover Yolk Mixture

• Serve with crackers
• Serve with toasted bread
• Make the best Sriracha Mayo egg salad sandwich
• Serve with tortilla chips

When Should I Serve Sriracha Mayo Deviled Eggs

• Serve them any day of the week. They make the perfect breakfast, lunch or dinner food.
• Tailgating parties
• Holidays
• Birthdays
• Any celebration where nothing but the best food is required.

What Type Of Paprika Should I Use On Sriracha Mayo Deviled Eggs

• Smoked paprika plays really well with Sriracha Mayo and gives another boost of flavor
• Regular paprika is also fine, the flavor will just be less complex

How many can you eat? When something tastes so delicious, it’s hard to stop at one or four. Luckily Sriracha Mayo Deviled Eggs are on the healthier side of appetizers found at gatherings. It’s just the excuse you need to make and enjoy a large platter with friends.

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What Equipment Do I Need To Make Sriracha Mayo Deviled Eggs

• A large-enough pot to boil eggs without stacking them
• A food processor to create a smooth yolk puree
• The perfect container for transporting your Sriracha Mayo Deviled Eggs to an event

 What Else Do I Serve With Sriracha Mayo Deviled Eggs

• Avocado Caprese Bites
• Healthier Spicy Ground Turkey Stuffed Jalapenos
• Dill Pickle Dip
• Secret Ingredient Tortilla Roll Ups

Print

Sriracha Mayo Deviled Eggs

Add a little spice to the appetizer table with these Sriracha Mayo Deviled Eggs. This is a zesty, creamy and splurge-worthy treat you'll want to serve at every event!

Course Appetizer

Cuisine American

Keyword Sriracha Mayo Deveiled Eggs

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 18 halves

Calories 131kcal

Author Cathy Pollak

Ingredients

• 12 large eggs
• 1/2 cup Sriracha Mayo
• 2 tsps yellow mustard
• 1/4 tsp coarsely ground black pepper
• 1/8 tsp table salt
• smoked paprika

Instructions

• Place cold eggs in a large pot (they should not be on top of each other). Cover eggs with cold water; about 1" of water over the tops of the eggs. Place pot on high heat until it comes to a rolling boil. Cover the pot and remove it from the heat. Set a timer for 15 minutes. Fill a large bowl with water and ice. When the timer goes off, drain the eggs and immediately plunge them into an ice bath. Let sit in the ice bath for ten minutes before removing the shells.
• After shelling the eggs, halve them lengthwise. Coarsely chop the egg whites of three halves and transfer them to a large bowl (these will add texture into your mixture.) Add three white halves and all of the yolks to a food processor along with the Sriracha Mayo, mustard, black pepper and salt. Process until smooth. 
• Scrape the mixture into a bowl and blend with chopped egg whites. Evenly disperse heaping tablespoons of the yolk mixture into the egg whites. If you have any leftover yolk mixture, serve with crackers or toast points. Sprinkle each with smoked paprika.

Nutrition

Serving: 2halves | Calories: 131kcal | Carbohydrates: 0.7g | Protein: 6g | Fat: 11.7g | Saturated Fat: 2.5g | Cholesterol: 191mg | Sodium: 219mg | Potassium: 70.6mg | Sugar: 0.7g | Vitamin A: 300IU | Calcium: 20mg | Iron: 0.7mg

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The post Sriracha Mayo Deviled Eggs appeared first on Noble Pig.

This particular recipe stood out because I love the idea of the ingredients together…hoisin and Sriracha. I love them both but had never incorporated them into the same meal.

The original recipe had things a little differently, and I changed them for a couple of different reasons.  First of all, I believe the cucumbers were added to this burger to give it a textural change while eating, soft burger-crunchy cucumber. However, when I thought about it, I knew that placing a hot burger on top of cucumbers would equal a mushy-cucumber result. The recipe also called for grilled scallions in 4″ slices as a topping.

What I did instead was make a relish with the Sriracha mayo, cucumber and grilled scallions.  I knew this would give a more crunchy result, and I still added more thinly sliced cucumbers to the ensemble, just for fun and looks.  One of the key flavor ingredients was using sesame oil to brush onto the scallions while grilling. This flavor really carried over nicely to the mayo-relish combo, so don’t leave this out.

My reason for adding the scallions to the mayo and not leaving them in 4″ pieces on the burger, well….experience. If you’ve ever tried to bite through a grilled scallion, well it’s hard to do, even though they are soft from the grilling process. You end up just pulling them off the burger in every bite and they usually hit your chin and well…it’s messy. There are none left on the burger and it defeats the purpose of having them there.

So I hope you enjoy this burger, it’s a nice change from just a slice of cheese and some onion.

Four Years Ago: Roasted Asparagus with a Honey-Citrus Dressing

The post Hoisin Burger with Sriracha Relish appeared first on Noble Pig.