The Recipes

Sriracha Deviled Eggs

Sriracha Deviled Eggs

I had a small panic moment when I thought my little private holiday gathering of 2-3 was jumping to 5-6, as I only hard-boiled 4 eggs.  However, it ended up being four people total, so we were good to go.  Whew!  Crisis averted.

Note: If you have friends like some of mine I entertained at Thanksgiving a few years back, you may want to plan on a dozen eggs per person.  What can we say?  Every holiday in the Midwest involves deviled eggs.

One of the easiest ways to hard boil eggs: place them in a pot, cover with water, and bring to a boil.  Cover the pot and remove it from the heat and let them sit, covered, for 5-8 minutes.



- 4 eggs, hard-boiled, cooled and peeled
- 2 T. grated onion
- 1 T. Sriracha hot sauce
- 1 T. soy sauce
- 1 T. mayonnaise
- pinch of pepper
- 2-3 chives, snipped for garnish

Halve the eggs length-wise.  Scoop the yolks into a bowl and reserve the egg whites.  Mix together the yolks, onion, Sriracha, soy, and mayo.  Season lightly with pepper.

Plate the egg whites.  Sprinkle each one with salt.  Put the yolk filling into a plastic bag.  Cut off one corner and pipe the filling into each egg white half.  Garnish with the chives.