Sriracha Deviled Eggs


‘Deviled eggs’ are one of those party classics that feel a little ‘old school’ but everybody still secretly loves eating. Every time I make them for a party, they’re gone before I know it and since they often remind people of their childhood they also bring up interesting conversations and memories. I must admit I love any  kind of deviled egg but if you’re looking for a modern twist on this classic then I definitely recommend you give this Sriracha and lime version a try.

You could also top the eggs with cooked shrimp, or use hummus instead of mayonnaise to make them slightly healthier but either way, the result will be delicious. (I know this because I ate four of these goodies within 10 min of making them.)

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Sriracha Deviled Eggs

Ingredients (makes 12)

6 eggs
2 tbs mayonnaise
2 tsp lime juice
1 tbp sriracha (or chili sauce)
fresh coriander (or parsley) optional
1 tsp sliced fresh chili (optional)


To hard boil the eggs: place them in a single layer in a saucepan and cover them with about 5cm of cold water. Bring to a full rolling boil over medium high heat and then immediately take the pan off the heat. Cover with a lid and let to sit for 12-13 min. Run the eggs under cold water.

Peel the eggs and slice them in half lengthwise. Carefully remove the yolks.

In a medium-sized bowl, combine the egg yolks, mayonnaise, lime juice, and sriracha. Add a little more mayonnaise if you want a creamier consistency. Salt and pepper to taste.

Spoon (or pipe) the egg mixture into the empty egg whites. Garnish with sliced chili and coriander if desired.


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