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Sriracha Cilantro Deviled Eggs

  • December 16, 2011
  • 8:02 am
Sriracha Cilantro Deviled Eggs

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.

Sriracha Sauce, image courtesy of AsianAisle.com

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, 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

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.
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Read more: Appetizers & Snacks, Food, Side Dishes, Vegetarian, ,

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Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmersí markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.

59 comments

+ add your own
6:37PM PDT on Aug 30, 2014

Eggs keeps you from feeling hungry too always a saver and fast!
Thank you

8:56PM PDT on Aug 29, 2014

This looks delicious and I will give it a try. Dana W, that is an interesting idea to try and add some guacamole to the filling.

5:50PM PST on Feb 20, 2013

I love Sriracha, but not mayonnaise. I use yogurt instead.

2:09AM PST on Feb 4, 2013

Interesting twist on an old favorite.

10:24PM PST on Jan 21, 2013

thanks for sharing

10:28AM PST on Jan 21, 2013

ty

8:31AM PST on Jan 21, 2013

Thank you for sharing.

3:09PM PDT on Oct 25, 2012

Love it! I will try them on the weekend, thanks for posting

2:22PM PDT on Oct 8, 2012

Another must-try recipe. The photos were really inspiring.

2:56PM PDT on Jun 24, 2012

Sounds wonderful, thank you...

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