Sriracha Cilantro Scallion Deviled Eggs

Tuesday, December 13, 2011

A few hours ago, my stomach began to growl. Just as a massively un-lady-like noise erupted from the region of my belly, this Bon Appetit article on 25 uses for Sriracha showed up in my newsfeed on Facebook.

Sriracha is a tasty Thai-inspired hot sauce made from chili peppers, distilled vinegar, garlic, sugar and salt. Even if you haven't used it yet, you've probably seen the bottles of red sauce with green tops and a white rooster printed on the front.

It's sometimes used straight up as a dipping sauce (especially for Thai and Vietnamese fare) and is a welcome addition to many foods. Including deviled eggs... Suddenly, I knew what I'd be making for lunch and I could not wait to get started.


Sriracha Cilantro Scallion Deviled Eggs by Eve Fox, Garden of Eating blog, copyright 2011

I already think deviled eggs are a godsend (pun intended). They're quick, easy, and delicious. And I knew that the Sriracha would give them a little extra kick.

Sriracha Cilantro Scallion Deviled Eggs by Eve Fox, Garden of Eating blog, copyright 2011

I mashed up the yolks of the handful of hard-boiled eggs we had on hand (they're one of the things our son will sometimes eat when all else fails so we often keep a little store of them in the fridge), chopped up some cilantro and scallions, mashed it all up with some relish, mayo, a jot of mustard, a squirt of Sriracha and some salt and freshly ground pepper.

Sriracha Cilantro Scallion Deviled Eggs by Eve Fox, Garden of Eating blog, copyright 2011

Then I filled in the holes and sat back to enjoy my handiwork for a few moments before my husband and I scarfed them all down.

Sriracha Cilantro Scallion Deviled Eggs by Eve Fox, Garden of Eating blog, copyright 2011

I think you'll like them, too. Feel free to use more Sriracha - I tend to be quite wimpy about spicy foods and also wanted to keep them mild enough for our son to try so I went pretty light on the sauce. As with any deviled egg recipe, the ratios of what you include are flexible, as are the ingredients - so feel free to riff on what I've provided below.

Sriracha Cilantro Scallion Deviled Eggs by Eve Fox, Garden of Eating blog, copyright 2011

Sriracha Cilantro Scallion Deviled Eggs
Serves 2-3 as an appetizer

Ingredients
* 6 pasture-raised eggs, hardboiled
* 2 Tbsp mayonnaise
* 1 Tbsp Sriracha (you can use more or less depending on your love of spiciness)
* 1 tsp mustard
* 1 Tbsp sweet relish
* 3 scallions, finely chopped
* Handful of fresh cilantro, washed and finely chopped (you'll have about 2 Tbsp chopped)
* Sea salt and freshly ground black pepper to taste
Directions

1. Cut the eggs in half the long way, scoop out the yolks and place them in a small-medium sized bowl. Set the whites aside.

2. Add the mayo, mustard, Sriracha, relish, cilantro and scallions to the bowl and mash well. Season with salt and pepper to taste and adjust the seasonings as you see fit.

3. Mound the filling back into the egg whites and serve! You can garnish with left over cilantro or scallion or another little dash of Sriracha on top.

You might also like:


Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook or follow me on Twitter.

2 comments:

RunNicRun said...

I love all of the attention Sriracha is getting lately. I've been a big fan ever since I learned of it's inclusion in spicy mayo on sushi.
I've loved Sriracha on fried eggs and lik you, this was the recipe from Bon Appetite's blog on Sriracha that most caught my attention. I'll have to make these soon!

Lauren G said...

Though far from this recipe, I made Sriracha deviled eggs recently inspired by your idea. Mine focused on the heat. 6 eggs and about 6 tablespoons Sriracha. My friends and I are spice-fiends.

Tuesday, December 13, 2011

Sriracha Cilantro Scallion Deviled Eggs

A few hours ago, my stomach began to growl. Just as a massively un-lady-like noise erupted from the region of my belly, this Bon Appetit article on 25 uses for Sriracha showed up in my newsfeed on Facebook.

Sriracha is a tasty Thai-inspired hot sauce made from chili peppers, distilled vinegar, garlic, sugar and salt. Even if you haven't used it yet, you've probably seen the bottles of red sauce with green tops and a white rooster printed on the front.

It's sometimes used straight up as a dipping sauce (especially for Thai and Vietnamese fare) and is a welcome addition to many foods. Including deviled eggs... Suddenly, I knew what I'd be making for lunch and I could not wait to get started.


Sriracha Cilantro Scallion Deviled Eggs by Eve Fox, Garden of Eating blog, copyright 2011

I already think deviled eggs are a godsend (pun intended). They're quick, easy, and delicious. And I knew that the Sriracha would give them a little extra kick.

Sriracha Cilantro Scallion Deviled Eggs by Eve Fox, Garden of Eating blog, copyright 2011

I mashed up the yolks of the handful of hard-boiled eggs we had on hand (they're one of the things our son will sometimes eat when all else fails so we often keep a little store of them in the fridge), chopped up some cilantro and scallions, mashed it all up with some relish, mayo, a jot of mustard, a squirt of Sriracha and some salt and freshly ground pepper.

Sriracha Cilantro Scallion Deviled Eggs by Eve Fox, Garden of Eating blog, copyright 2011

Then I filled in the holes and sat back to enjoy my handiwork for a few moments before my husband and I scarfed them all down.

Sriracha Cilantro Scallion Deviled Eggs by Eve Fox, Garden of Eating blog, copyright 2011

I think you'll like them, too. Feel free to use more Sriracha - I tend to be quite wimpy about spicy foods and also wanted to keep them mild enough for our son to try so I went pretty light on the sauce. As with any deviled egg recipe, the ratios of what you include are flexible, as are the ingredients - so feel free to riff on what I've provided below.

Sriracha Cilantro Scallion Deviled Eggs by Eve Fox, Garden of Eating blog, copyright 2011

Sriracha Cilantro Scallion Deviled Eggs
Serves 2-3 as an appetizer

Ingredients
* 6 pasture-raised eggs, hardboiled
* 2 Tbsp mayonnaise
* 1 Tbsp Sriracha (you can use more or less depending on your love of spiciness)
* 1 tsp mustard
* 1 Tbsp sweet relish
* 3 scallions, finely chopped
* Handful of fresh cilantro, washed and finely chopped (you'll have about 2 Tbsp chopped)
* Sea salt and freshly ground black pepper to taste
Directions

1. Cut the eggs in half the long way, scoop out the yolks and place them in a small-medium sized bowl. Set the whites aside.

2. Add the mayo, mustard, Sriracha, relish, cilantro and scallions to the bowl and mash well. Season with salt and pepper to taste and adjust the seasonings as you see fit.

3. Mound the filling back into the egg whites and serve! You can garnish with left over cilantro or scallion or another little dash of Sriracha on top.

You might also like:


Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook or follow me on Twitter.

2 comments:

RunNicRun said...

I love all of the attention Sriracha is getting lately. I've been a big fan ever since I learned of it's inclusion in spicy mayo on sushi.
I've loved Sriracha on fried eggs and lik you, this was the recipe from Bon Appetite's blog on Sriracha that most caught my attention. I'll have to make these soon!

Lauren G said...

Though far from this recipe, I made Sriracha deviled eggs recently inspired by your idea. Mine focused on the heat. 6 eggs and about 6 tablespoons Sriracha. My friends and I are spice-fiends.