Wednesday, January 29, 2014

Sriracha Deviled Eggs Recipe plus Ten More Interesting Ideas for Deviled Eggs

If you like Sriracha Rooster Sauce, you'll love these spicy deviled eggs!

(We're nearing the end of our month of Daily Phase One Recipes and the Superbowl is almost here, so I thought it might be fun to share some Phase One ideas for Superbowl Party Food.  I bet these deviled eggs would disappear quickly on game day!  You can see all the recipes from this month by clicking Daily Phase One Recipes.  Check after the recipe for Phase One Flashbacks from this day in 2012 and 2013.)

My post on How to Make Perfect Hard-Boiled Eggs has been popular on the blog for a long time, and I make boiled eggs all year long because I love to make deviled eggs, and I'm always experimenting with different combinations for the yolk fillings.  I'm sure I wasn't the first one to think of seasoning deviled eggs with spicy Sriracha Rooster Sauce, but I absolutely loved how these eggs turned out.  The combination of yellow mustard and Sriracha I used in the yolk mixture turned the eggs a beautiful goldenrod color and the diagonally sliced green onions added just a bit of crunch.  I made mine just slightly spicy, but if you really like the heat go ahead and use more Sriracha. 

For 12 deviled egg halves, I always use 7 eggs, because you know at least one egg will get mangled even if you follow the directions for Perfect Hard-Boiled Eggs!

See those ragged eggs up at the top?  That's why I always cook one or two extra eggs.  But notice the yellow part of the eggs is perfectly cooked, with no green ring around the yolk.

Carefully remove the yolks and place in a bowl.  Mash yolks and then mix in the mayo, Greek yogurt, yellow mustard, Sriracha, and salt.

I don't have a piping bag, so I put the yolk mixture in a small plastic bag, cut off the corner, and use that to squeeze out the yolk mixture and fill the eggs.

You can see that I'm not that great at piping, so I usually take a knife and smooth out the yolk filling.

Garnish each egg with some thin slices of green onion cut on the diagonal.  These didn't even last a day at my house, so you might want to make a double batch!


Sriracha Deviled Eggs
(Makes 12 deviled egg halves, recipe created by Kalyn)

7 eggs (preferably a week or two old)
2 T mayo or light mayo
1 T + 1 tsp. fat-free Greek Yogurt
1 1/2 tsp yellow mustard
1-2 tsp. Sriracha sauce (I used 1 1/2 tsp. for eggs that were just slightly spicy)
1/2 tsp. sea salt
2 green onions, green part only, thinly sliced on the diagonal

Follow the directions to make Perfect Hard-Boiled Eggs.  After eggs have cooled, peel carefully and cut in half.  (If you use eggs that are at least a few weeks old, they will be much easier to peel.)

Carefully remove the yolk from each egg half.  Put yolks in a small bowl and arrange the 12 best white egg halves on a tray (or use them all if you're lucky enough to not get any mangled eggs!)  Mash yolks thoroughly with a fork, then mix in the mayo, Greek yogurt, yellow mustard, Sriracha, and salt.  Taste to see if you want more Sriracha.

Use a rubber scraper to put the egg yolk mixture into a small plastic bag, then cut off one corner and squeeze the yolk mixture out to fill the egg white halves.  (I usually use a fork after to smooth out the filling.)

Clean green onions and thinly slice the green part on the diagonal.  Sprinkle each egg with a few slices of green onion and serve.

These will definitely keep in the refrigerator for a day or two, so you might want to double the recipe.


South Beach Suggestions: 
Eggs are a very low-glycemic food, and this recipe is great for any phase of the South Beach Diet.  Full-fat mayo is a limited food for South Beach, but in the small amount used in this recipe it would be okay.

Phase One Flashbacks:
January 29, 2012:  Vegan Heart of Palm and Avocado Salad with Lime, Green Onion, and Cilantro
January 29, 2013:  Chicken, Broccoli, and Red Bell Pepper Salad with Peanut Butter Dressing

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

Ten More Interesting Ideas for Deviled Eggs:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Deviled Eggs with Capers and Parsley from Savour Fare
Chipotle-Lime Deviled Eggs from Kalyn's Kitchen
Old Bay Deviled Eggs from Noble Pig
Tarragon-Mustard Deviled Eggs from Kalyn's Kitchen
Avocado and Cilantro Deviled Eggs from Rookie Cookie
Shrimp-Wasabi Deviled Eggs from Kalyn's Kitchen
Fiery Deviled Eggs from Lisa's Kitchen
Curried Stuffed Eggs from Kalyn's Kitchen
Bacon Deviled Eggs from Cooking By the Seat of My Pants
Prosciutto and Arugula Deviled Eggs from Sarah's Cucina Bella
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

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30 comments:

  1. I love Sriracha and I love deviled eggs so this will be a winner for me. Can't wait to try it!

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  2. I would've never thought to add Sriracha to deviled eggs. Not sure why, I LOVE eggs and Sriracha almost always goes on top with I "fry" them. I am definitely trying these with our Easter Egg leftovers :D

    Thanks!

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  3. Our favorite deviled egg addition is horseradish! Yummm!

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  4. I second the addition of horseradish. Adds a little zing.

    I could definitely envision a siracha-horseradish deviled egg. Yum.

    Kalyn- Your siracha deviled eggs are making me hungry!

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  5. I love, love, love deviled eggs. I also love srirach so I will have to try these!

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  6. Glad people are liking this. I just ate the leftovers for breakfast this morning!

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  7. Honestly, these eggs wouldn't last five minutes in my house! (I might make them just a bit more spicy, depending on whether I planned to share them or not.)

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  8. Lydia, they didn't last very long at my house either.

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  9. What a great idea! I used to just put the Sriracha sauce next to the deviled eggs, so I'm going to have to give this a try :-)

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  10. They look good, however what is sriracha and where do you find it?

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  11. There are several links in the post this post I wrote about Sriracha. You can get it most any grocery store or at an Asian market.

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  12. Deviled eggs are such a great appetizer and I never think to make them! Maybe I'll use one of your fabulous recipes for Easter.

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  13. Yes, that is very common here in Hawaii. Thanks.

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  14. Dawn, I absolutely love them. If you like Sriracha, I heartily recommend these.

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  15. I love that you used Greek yogurt. And I just opened my first bottle of Sriracha this past week. I'm going to try your version.

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  16. Paula, I think you could even skip the mayo and use all Greek yogurt for a little more tang.

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  17. So, weird thing but I've never had a deviled egg. Ever.

    So all these deviled egg posts I've seen around? I just feel so left out. I think I need to try these, and with a hit of sriracha, I know they must be delicious!

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  18. Joanne, you MUST make deviled eggs immediately. One of my favorite foods.

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  19. My son loves deviled eggs! He especially loves it topped with smoked bacon. I will try your recipe out - see if he likes it it too. Thanks for sharing!




    If we all treat each other like we treat ourselves - what a wonderful place earth would be."

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  20. How will I ever choose ~ will have to make all ten!

    Donna

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  21. I have to point out this fabulous trio of fun deviled eggs from my friend Chrysta: guacamole, buffalo wing, and sundried tomato basil.
    http://www.cuisineats.com/?p=451

    I made all of them as an appetizer for the Passover Seder I hosted this week, and they were a hit! I think my favorite was the buffalo wing - I thought it would be the guacamole, but it turns out that you can't beat hot sauce and blue cheese!

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  22. Just made these. SO delish! They go bye bye FAST! Mmmmmmmmmmm!!!!

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  23. Kalyn, I made these after Easter when I had some extra hard boiled eggs. These are really good, great flavor. I'm now putting Sriracha in egg salad, too.

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  24. So glad people are liking these. And I love the idea of using Sriracha in egg salad.

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  25. Actually, the second time I made these, I unintentionally put the Sriracha in egg salad, as my eggs hadn't cooked all the way through. I had to cook more, then improvise. Egg salad (same recipe) seemed the easiest "save."

    We love these and have been making them almost every week since the original post. The trick is to get them stuffed and into the fridge before "tasters" start hovering.

    Really easy and dependably delicious! And we always have all of the ingredients on-hand. Thanks!

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  26. Lisa, so glad you've been enjoying them. Sriracha Egg Salad sounds good to me!

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  27. I push the yolks through a metal sieve and it makes the mixture turn out creamy.

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  28. Just made these for the first time and added a little chopped celery- gave an awesome crunch to it, and the cool celery goes well with how spicy I like mine!

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  29. Two of my favorite things, Deviled Eggs + Sriracha. I need to make these ASAP!

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  30. Anne|Craving Something Healthy
    We love deviled eggs and I never think to make them except for Easter. Pinned this and will be trying these recipes soon! Thanks!

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