Sriracha Deviled Eggs
These sriracha deviled eggs have a tangy filing while remaining silky smooth and luscious. (Recipe Credit: Adrianna Adarme of Fresh Tastes)
Yield: Serves 4 (as an appetizer)
- 6 large eggs, boiled and peeled
- 1/4 cup mayonnaise
- 1 tablespoon olive oil
- 1 teaspoon pickle juice
- 1 teaspoon Sriracha
- Salt and pepper to taste
- Sesame seeds, as garnish
- 1 green onion, sliced, as garnish
- Halve the eggs and scoop out the yolks and transfer them to a sieve that’s nestled atop a medium bowl. Using a spoon, push the yolks through the sieve and into the bowl. Mix in the mayonnaise, olive oil, pickle juice, Sriracha and a few pinches of salt. Give it a taste. Adjust the seasoning according to taste.
- Transfer the filling into a piping bag (fitted with a star tip if you want that effect, definitely not necessary!) and fill the eggs with the filling. Garnish with a sprinkling of sesame seeds and some sliced green onions.