Deviled eggs are always the easy party-appetizer. Classic deviled eggs filling are usually egg yolks, mayonnaise, mustard and sweet pickle relish, but for a spicy twist, I have added a special ingredient to these creamy eggs.
Sriracha Mayo!
I have learnt to cook the perfect hard-boiled egg precisely. A perfect no green ring yolk, creamy and mellow. Just remember the rules, starts with cold water, and let them sit in hot water bath for at least 15 minutes. Run them under cold water and peel off carefully.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Susan and Mike at Simply Sundays.
This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.
Make 1 dozen
You'll need:
6 eggs
3 tbsp Sriracha mayo, I used Lee Kum Kee
1 tsp dijon mustard
1 tsp lemon juice
Pinch of salt
Black pepper to taste
Black truffle paste to serve
How to make Sriracha deviled eggs:
- Place eggs in a saucepan and add enough cool water to cover them. Bring to a boil over high heat without a lid, until it reaches a rolling boil, turn off the heat, cover and let sit in the hot water bath for 15 minutes.
- Peel and halve the eggs. Carefully remove the yolks and reserve the whites.
- Combine egg yolk, Sriracha mayonnaise, dijon mustard, lemon juice, salt and black pepper to taste. Mix well until the yolk is almost smooth and evenly incorporated.
- Place the egg yolk mixture in a piping bag fitted with star tips, pipe into the reserved egg white halves. To serve, top with black truffle paste.
With all my love <3
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