Spicy Sriracha Deviled Eggs Recipes
SPICY DEVILED EGGS RECIPE
Spicy deviled Eggs with Sriracha. Top them with assorted toppings to make an EASY and festive appetizer for your holiday party. Only 45 calories each and 0 grams carbs.
Provided by Katie
Categories appetizer
Time 45m
Yield 24
Number Of Ingredients 7
Steps:
- Cut eggs in half, lengthwise, and pop yolks into a medium bowl. Mash yolks with a fork until evenly crumbly. Add yogurt, mayonnaise, sriracha, smoked paprika and salt and mash until smooth and creamy.
- Set egg whites, cut-side up on work surface. Spoon or pipe yolk mixture into the well of each egg-white, dividing evenly. Garnish with smoked paprika and optional garnishes if desired. Serve immediately or chill.
Nutrition Facts : ServingSize 1 half egg, Calories 45 calories, Sodium 89, Fat 3 g, Carbohydrate 0 g, Fiber 0 g, Protein 3 g
SRIRACHA DEVILED EGGS
I really love Sriracha. I love deviled eggs. Here's a nice way to give a little kick to a classic party favorite!
Provided by Jenny Saunders
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Cut eggs in half lengthwise; place egg yolks in a small bowl. Mash yolks with a fork; stir mayonnaise, Sriracha sauce, dry mustard, and cayenne pepper into yolks until smooth; season with salt. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.
- Place egg whites cut-side up on a serving platter. Pipe the yolk mixture into egg white halves; sprinkle with smoked paprika. Refrigerate deviled eggs, covered, until ready to serve.
Nutrition Facts : Calories 89.7 calories, Carbohydrate 0.8 g, Cholesterol 186.9 mg, Fat 6.8 g, Fiber 0.1 g, Protein 6.3 g, SaturatedFat 1.8 g, Sodium 201.9 mg, Sugar 0.4 g
SPICY SRIRACHA DEVILED EGGS
Put the "devil" back in deviled eggs with these spicy, fun bites.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 24
Number Of Ingredients 7
Steps:
- In 4-quart saucepan, place eggs in single layer. Cover with cold water at least 1 inch above eggs. Add salt; heat to boiling over medium heat, and continue to boil 30 seconds. Cover saucepan; remove from heat. Let stand covered 12 minutes.
- Drain and rinse eggs. Place in bowl of ice water about 5 minutes to completely cool eggs.
- Peel eggs; cut lengthwise in half. Slip out yolks into medium bowl; mash with fork. Set whites aside.
- Stir mayonnaise, mustard and half of the scallions into yolks. Beat mixture with whisk until smooth.
- Fill whites with egg yolk mixture, heaping it lightly. Drizzle with Sriracha sauce. Top with remaining scallions and cilantro. Serve immediately, or cover and refrigerate up to 24 hours.
Nutrition Facts : Calories 60, Carbohydrate 1 g, Cholesterol 95 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 0 g, TransFat 0 g
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- Place the eggs in a medium saucepan and fill the pan with enough water so that it covers the eggs by about an inch. Bring to a boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes. Place the hard-boiled eggs in a bowl of cold water to cool (I usually just use the saucepan).
- Slice the eggs in half lengthwise, remove the yolks, and place them in the bowl of a mini food processor. Arrange the whites on a serving platter, gently wiping them clean if necessary. To the yolks, add the mayonnaise, 1 tablespoon of the sriracha, the mustard, the Worcestershire sauce, the salt, the black pepper, and the sugar. Process until smooth. (If you don't have a mini food processor, pass the yolks through a sieve before combining them with the other ingredients. This will make them easier to blend without getting lumps.) Taste and adjust the seasoning, adding more Sriracha if necessary.
- Fill a piping bag fitted with an open-star or large plain tip with the yolk mixture. (Alternatively, fill a sealable plastic bag with the yolk mixture, and use your hand to push the mixture to one corner of the bag. Use scissors to snip off the tip of the corner, opening up a 1/4–in [6-mm] hole.) Pipe the yolk mixture evenly into the egg white halves. (Or, for a less fussy preparation, simply spoon the yolk mixture into the egg whites.) Sprinkle with paprika and chives, and serve.
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