Serious Eats: Recipes

Cook the Book: Sriracha Deviled Eggs 

Deviled eggs are one of those great snacks that can be tweaked to your heart's desire. That mayonnaisey whipped yolk is a blank canvas for anything from smoked salmon to pickled peppers, and black olives. Strongly flavored additions—fishy, salty or spicy—work best in the recipe.

And since we're talking about Sriracha this week with recipes from Randy Clemens' The Sriracha Cookbook we just had to share this one for Sriracha Deviled Eggs.

These spicy deviled eggs begin by mixing up a batch of Clemens' Sriracha Mayo: simply 2/3 mayo, 1/3 Sriracha with lime juice to taste. After that you just whip the yolks with the mayo, Dijon mustard, and salt and pepper, to taste. By adding the red-tinged mayo and yellow Dijon to the yolks, the filling turns a vibrant shade of orange. It looks even better garnished with chopped chives and a few dots of bright red Sriracha.

There was no doubt in my mind that adding Sriracha mayo to deviled eggs would be a great success. These guys didn't disappoint. Spiciness from the the Sriracha was countered by the lightly sour heat of the Dijon, and rounded out by the richness of the egg yolks and mayo. They're addictively pop-able—eggy, spicy, salty and satisfying.

As always with our Cook the Book feature, we have five (5) copies of The Sriracha Cookbook to give away this week.

Adapted from The Sriracha Cookbook. Copyright © 2010. Published by Ten Speed Press. Available wherever books are sold. All Rights Reserved.

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