At around 11 AM, my stomach began to growl. Just as a very loud, rather 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 it — I feel like I see these bottles of vivid red sauce with green tops and a white rooster printed on the front everywhere.
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.
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.
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.
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.
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
Serves 2-3 as an appetizer
* 6 pasture-raised eggs, hard-boiled
* 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
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:
- Curried Egg Salad
- Late Summer Frittata With Sweet Pepper, Tomato, Onion, Basil & Sausage
- Poached Egg Sandwich With Watercress & Shallot
- Spinach, Onion, Thyme & Cheese Quiche
- Eggs Italiano
- Chard and Feta Tart