Our Sriracha Deviled Eggs are a classic dish with a “swicy” spin- slightly spicy with a subtle touch of sweetness. Quick and easy to whip up, you’re sure to have most of the ingredients already on hand. Perfect in a pinch as an easy appetizer, these serve as crowd pleasers for any party or event. The smooth and creamy egg yolk-dijon mixture, featuring a spicy and smoky kick from Rodelle’s Sriracha Seasoning, showcases an upscale and unique twist on the traditional finger food. Easy to eat, mess free, and ready before you know it. Enjoy!
- Easy
- 42 mins
- 12 servings
Ingredients
- 1 dozen eggs
- ⅓ cup mayonnaise
- 1 tbsp whole grain mustard
- 1 tsp worcestershire sauce
- 1 tbsp sriracha
- 1 tsp Rodelle Sriracha Seasoning
- 2 tbsp chives, sliced ¼”
Uses
Directions
- Place the eggs in a medium saucepan and cover with warm water to 1” above the eggs. Boil on high heat. Once the water rapidly boiling, immediately remove from the heat, cover, and let stand for 10 minutes. Transfer the eggs to an ice water bath to cool for 5 minutes.
- Crack the eggs carefully, and place back in the water for an additional 5 minutes. Peel the eggs to remove the shells, slice in half lengthwise, and remove the egg yolks from the whites. Set the egg whites aside on a serving platter. Wipe clean if necessary.
- Place the egg yolks in a blender with the remaining ingredients except the chives. Blend until smooth and no lumps remain.
- Place the mixture in a piping bag with a star tip. Pipe the mixture into the egg whites until filled, about 2 tsp each. Garnish with the chives and an additional pinch of Rodelle Sriracha Seasoning. Serve.
Tips
- When peeling the eggs, carefully remove the shells to keep the egg whites intact.
- Pop the deviled eggs in the fridge before service to ensure the eggs remain cold and the egg yolk mixture sets.
Recipe was developed for Rodelle by ADM intern, Katie Scheid.