I hope everyone had a fabulous Easter weekend! Mine involved copious amounts of cooking, family dinners, church, and a bit of yoga to make amends for indulgent behavior. I intended to blog a recipe or two from my Easter menu before it actually came and went, but así es la vida! I tend to get a little caught up in the excitement that Easter involves. What a beautiful, blessed day. My heart (and my belly) are brimming with joy and gratitude.
Speaking of a happy belly, these Sriracha deviled eggs were probably the biggest hit out of everything I whipped up this Easter. They stand apart from other deviled egg recipes because they are much lighter and, of course, have that sassy, Thai kick. I made these especially for my Sriracha-obsessed brother and future brother-in-law, and they were devoured before I could even get my hands on one! Not even the ugly ones…ugh…the ugly ones.
You know what I am talking about: those almost unidentifiable, divotted excuses for boiled eggs…yeah, so why does that happen? Well, I did a bit of research and started experimenting to identify possible causes of The Egg-Peeling Massacre of 2013. I won’t bore you with details about pH levels and whatnot, but I will divulge my solution: After boiling the eggs, immediately and gently rap them on a hard surface to slightly crack the shell in a few different places, then plunge them into an ice bath for a couple of minutes before peeling. And violá! Smooth, easy-to-peel eggs. I have read countless theories on the art of egg peeling (I know…food nerd alert!) but this is what worked for me. Finally, I can actually enjoy making deviled eggs! And I know you will too once you try these bad boys. ¡Buen provecho!
- 12 fresh, organic eggs, boiled, peeled, cut in half, yolks removed and reserved
- 1 tablespoon Sriracha (or other spicy chili-garlic sauce)
- 3 tablespoons mayonnaise or vegenaise
- 2 tablespoons greek yogurt
- 2 tablespoons honey mustard
- 1 tablespoon dijon mustard
- 1 tablespoon pickle juice
- sea salt and freshly ground black pepper to taste (~1/2 teaspoon each)
- smoked paprika (pimentón) for sprinkling
- sliced scallions for garnish
- Gently place eggs in a large saucepan and cover with cold water. Bring to a light boil then turn off the heat and cover with a tight-fitting lid. Set the timer for 10 minutes (You don't want those nasty green-gray rimmed yolks.)
- Meanwhile, prepare an ice bath by pouring ice and cold water in a large bowl. When timer is finished, remove eggs, one by one, and lightly rap them against a hard surface to crack the shells slightly. Then, plunge into ice bath for about 2-3 minutes. Continue with this process, then peel, cut eggs half lengthwise, remove and reserve about half of the yolks in a medium mixing bowl. (Throw the rest away!)
- Add sriracha, mayonnaise, greek yogurt, mustards, pickle juice, salt and pepper to the bowl with cooked egg yolks. Whisk vigorously (or use a mixer) to combine and smooth out lumps.
- Now, pour mixture into a ziploc bag and seal. Snip one of the corners and squeeze to pipe filling into eggs.
- Sprinkle with smoked paprika, add a few sliced scallions, and refrigerate, at least an hour. Serve cold.
[…] some it’s the crispy buttermilk fried chicken, savory deviled eggs, or hearty shrimp ‘n grits. For others it may be the succulent peach cobbler or buttermilk pie […]