I just ran across this (http://www.lifesambrosia.com/2009/11/sriracha-deviled-eggs-recipe.html) recipe and thought I would share for all the Sriracha fans out there.
Makes 12
You will need:
* 6 hard boiled eggs
* 3 tablespoons mayonnaise
* 1 tablespoon dijon mustard
* 2 teaspoons sriracha
* 1 tablespoon minced onion
* 1/2 teaspoon garlic powder
* salt and pepper
* chopped green onions for garnish
1. Peel eggs and cut in-half lengthwise.
2. Scoop all yolks into a bowl and mash with a fork. Add mayonnaise, mustard, sriracha, minced onion and garlic powder. Stir to combine. Season to taste with salt and pepper.
3. Use a spoon or piping bag to fill each half of an egg with mixture. Squirt a dab of sriracha sauce on top of each egg, sprinkle with green onion and serve.
Maybe someone can try it on Turkey day and report back!
That's pretty close to my recipe for eggs with the added sriracha I also add a Tbsp of Horseradish to mine.
Sounds interesting. I've never seen the sriracha sauce around. Can you compare it to either Tabasco or habenaro sauce?
Quote from: Tenpoint5 on November 21, 2009, 09:28:11 AM
That's pretty close to my recipe for eggs with the added sriracha I also add a Tbsp of Horseradish to mine.
Mine too
HR
The only deviled eggs I ever get are boring boring boring..
Mayo and a sprinkle of paprika.
Instead of Dijon I use Colman's English Mustard.
Quote from: ArnieM on November 21, 2009, 09:28:46 AM
Sounds interesting. I've never seen the sriracha sauce around. Can you compare it to either Tabasco or habenaro sauce?
It's probably closer to a Tabasco. You might find it in an Asian food market.
Quote from: ArnieM on November 21, 2009, 09:28:46 AMCan you compare it to either Tabasco or habenaro sauce?
Yes, but what would be the point? Just kidding, Arnie.
It's a hot, sweet, spicy mix (originally Thai) usually made with chilies, garlic, salt, sugar, & vinegar. If it's not in your supermarket you should be able to find it in any Asian market.
Instead of chopped green onions or paprika sprinkled on top try some of your favorite rub. We had a little of Jan's Rub left over and it was really good sprinkled on top of the deviled eggs
Quote from: KevinG on November 21, 2009, 09:33:36 AM
Instead of Dijon I use Colman's English Mustard.
I love that stuff. It's not sour like the Grey Poupon and has a bit more of a kick.
Thanks all for hints in the sriracha. It just might be that I've never looked for it before.
Quote from: ArnieM on November 21, 2009, 09:56:29 AM
Quote from: KevinG on November 21, 2009, 09:33:36 AM
Instead of Dijon I use Colman's English Mustard.
I love that stuff. It's not sour like the Grey Poupon and has a bit more of a kick.
I know, ever since I started using it I never went back to any other.
Quote from: ArnieM on November 21, 2009, 09:58:24 AM
Thanks all for hints in the sriracha. It just might be that I've never looked for it before.
I've seen it around here. Can't remember if at the regular grocery store or specialty store. I'm thinking regular grocery store though.
I drove through your town the other night :D Saw Carluzzis(sp?) and ate at the pizza place you recommended ;D Thanks, good pizza. The roof of my mouth is still burnt >:(
Quote from: deb415611 on November 21, 2009, 10:09:51 AM
I drove through your town the other night :D Saw Carluzzis(sp?) and ate at the pizza place you recommended ;D Thanks, good pizza. The roof of my mouth is still burnt >:(
It's Caraluzzi's http://www.caraluzzis.com/index.php?option=com_content&task=view&id=20&Itemid=52
Which pizza place was that Deb?
Starts with a C, on Main St (I think, My GPS found it :) ) Mile or two from exit 10
If you want to really make gourmet "deviled eggs, try the following recipe from Saudi Arabia.
Stuffed Eggs Beyth Mahshi
6 hard-boiled eggs
1 teaspoon sherry
6 oz. cooked spinach
1/2 pint herb dressing See recipe below.
1 tablespoon yoghurt
1 teaspoon olive oil
1 teaspoon French mustard
Salt and pepper
Cut a slice from pointed end of each egg and remove the yolks, taking care not to break the whites.
Sieve the yolks and put in bowl with the yoghurt, sherry, olive oil, mustard and seasoning. Mix well together, then fill the whites with mixture. Stand eggs upright on a bed of spinach and add herb dressing. Chill for 1 hour before serving.
Herb Dressing common to all Middle Eastern countries.
gill yoghurt
1 tablespoon parsley, finely chopped
1 tablespoon lemon juice
1 tablespoon grated horseradish
1/2 teaspoon salt
6 celery leaves, finely chopped
1/2 tablespoon chives, chopped
1 tablespoon orange juice
1 tablespoon paprika pepper
1 tablespoon mint, finely chopped