If you know what sriracha is, then you’re probably going to read this recipe and decide that you want to make it now. If you don’t, let me just say that I added a little spicy and sweet kick to your grandma’s old deviled eggs. It’s so yummy, you might not make deviled eggs the same way again.
Sriracha deviled eggs.
Do I have your attention yet?
I am so not a spicy person. But when it comes to this chili pepper sauce called sriracha (it has a rooster on the bottle), I am a huge fan. It is spicy enough to add a small kick, but not spicy enough to burn off all of your taste buds. If burning off taste buds is your thing, then you can just add more.
When combined with traditional deviled egg ingredients along with a small bit of honey, the result is a savory taste that add is just the bit of something more you might have always wanted from the appetizer. I’m serious when I say that when you try it, you won’t want to go back!
Here’s the recipe:
Ingredients
- 1 dozen eggs, hard boiled
- 1/2 cup mayonnaise
- 2 T Dijon mustard
- 2 T Sriracha sauce (more or less to taste)
- 1 T Honey
- 1/2 bunch cilantro, finely chopped
- 1 dash paprika
Instructions
- Cut fully cooled hard boiled eggs in half long ways.
- Pop egg yolks out and into bowl or food processor.
- Add mayo, mustard, Sriracha, honey, cilantro, and paprika.
- Mix well by hand or pulse food processor until all mixed.
- Scoop mixture into eggs.
- Sprinkle with any remaining chopped cilantro.
Okay, yum. I need to go make some more. 🙂
