Deviled eggs seem to be a particular favorite of Sriracha lovers. This recipe is adapted from The Sriracha Cookbook by Randy Clemens (Ten Speed Press, 2011). Clemens says the Sriracha gives the yolk a gorgeous orange hue.
Makes 6 to 8 servings
12 hard-cooked eggs
1/3 cup Sriracha mayonnaise (recipe below)
3/4 teaspoon Dijon mustard
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
Chopped fresh chives, for garnish
Cut the eggs in half lengthwise and remove the yolks. Using a fork, break up the yolks in a mixing bowl. Stir in the Sriracha mayo, mustard, salt and pepper and blend well.
Fill a pastry bag fitted with a star tip and pipe the yolk mixture back into the egg whites. Top with the chives.
Serve or cover and refrigerate.
Clemens swears this will become a staple in your refrigerator.
Makes about 1 cup
2/3 cup mayonnaise
1/3 cup Sriracha
1 tablespoon freshly squeezed lime juice, or more to taste
Mix ingredients together and refrigerate until ready to use.