Happy New Year Everyone!!!! Let’s hope it is wonderful for all of us. And speaking of wonderful – let’s talk deviled eggs! Specifically, let’s talk Sriracha deviled eggs. For Christmas Day, I wanted an appetiser that could stave off hunger pangs while the main meal and sides finished cooking. Ideally, I also wanted something that I could cook the day before so there was one less thing to worry about on the big day. This recipe for Sriracha Deviled Eggs fitted the bill perfectly! Plus, I got to use my gorgeous deviled egg plate!! That’s a definite win-win situation!
I tell you, cooking Christmas lunch was hard work, By the end, my plan looked like one of those walls you see in murder mysteries, with scribbled notes and arrows linking timelines all over the place. At best, timing is my bête noire so trying to ensure 3 appetisers, 4 different kinds of meat, two sides and a dessert all arrived at the table at the right time required a lot of planning and, let’s be truthful, a little bit of luck! Here’s a facsimile of my plan!
So, it was a massive relief that the Sriracha Deviled eggs could be made the day before. And, despite my wonky piping, they looked so pretty on the plate! The recipe I had for these eggs had a garlic breadcrumb topping which, to be honest, I did not like the sound of. They would have also been one more thing that would have needed cooking on what was already a mad schedule. Instead, I topped my eggs with a slice of fried shallot (bought at the Asian grocery), a sliver of red chilli and about a third of a coriander leaf. A sprinkle of smoked paprika and voila, the eggs were done. And the colours not only matched the plate but the red chilli and green coriander were also very festive.
The gorgeous plate was a birthday present from my dear friend Ali a few years ago. I love it but do not use it nearly enough. This year may well become the year of the deviled egg just so I can use it more often!
The eggs went down a treat and were the perfect start to our Christmas festivities. I was, at the time unaware that the great, great granddaddy of the deviled eggs we serve today were served way back in Roman times to the wealthy patricians as a first course called gustatio. (Which is, I guess where we get the word gustation)
Well, if you would like to have a gustatio of your own, here’s the recipe!
A disclaimer on the recipe. Usually, when I clip a recipe I write on the back the details from whence it came so I can give credit where credit is due. This clipping has no reference so maybe someone gave it to me or it might be from before I started blogging and just clipped things because I liked the sound of them! The font of the clipping makes me think it might be from a Delicious magazine but I cannot find a recipe online to confirm or deny. If the recipe seems familiar to anyone, please let me know so I can reference it properly. The eggs are basically that recipe with a few tweaks, the garnishes are my idea.
PrintSriracha Deviled Eggs
A delicious appetiser, perfect for a festive celebration
Ingredients
- For the Eggs!
- 6 hard boiled eggs, shelled and halved
- 2 tbsp Sriracha chilli sauce
- 2 –3 tbsp Mayonnaise
- 4 Chives, finely chopped
- For the Garnish!
- Crispy fried shallots
- Red Chilli, finely sliced
- Coriander leaves
- Smoked Paprika / Cayenne Pepper
Instructions
- Remove the yolks from the eggs with a teaspoon. Tip into a bowl.
- Add the Sriracha and mayonnaise and mash until smooth.
- Stir through the chives.
- If you want to be fancy, put the yolk mixture into a piping bag and pipe the mixture back into the egg halves using a star nozzle.
- Otherwise, just spoon the mixture back into the egg halves.
- Eitherway, garnish with a slice of crispy fried shallot, a thin slice of red chilli and a small piece of coriander leaf.
- Sprinkle with smoked paprika, or if you are feeling brave enough for a triple dose of chilli, some cayenne.
Notes
- Please try to use free range eggs for this!
Have a fabulous week!
