|If you like Sriracha Rooster Sauce, you'll love these spicy deviled eggs!|
I can tell when Easter is coming, because I notice in my blog stats that people are finding my post about How to Make Perfect Hard-Boiled Eggs. 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.
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.
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!
(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.
Ten More Interesting Ideas for Deviled Eggs:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Chipotle-Lime Deviled Eggs from Kalyn's Kitchen
Tarragon-Mustard Deviled Eggs from Kalyn's Kitchen
Shrimp-Wasabi Deviled Eggs from Kalyn'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
Deviled Eggs with Capers and Parsley from Savour Fare
Fiery Deviled Eggs from Lisa's Kitchen
Avocado and Cilantro Deviled Eggs from Rookie Cookie
Old Bay Deviled Eggs from Noble Pig
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)