If you are looking for a way to get rid of your left-over hard boiled Easter eggs – Have I got the recipe for you!
Soy Sriracha Deviled Eggs are packed with flavor. They are what I like to call “next level” deviled eggs! These creamy, spicy, salty delicious bites are sure to spice up your Springtime. If you like deviled eggs + Asian inspired foods you will have to give this recipe a try! The only bummer about this recipe is the WAIT time!
These Deviled Eggs are really easy to make, and you might have all the ingredients on hand already! Also be sure to scroll all the way to the bottom for an awesome tip!
Makes 12 Deviled Eggs
Prep Time: 4hrs. – Overnight. Assembly: Less than 10 min.
2 C. Low Sodium Soy Sauce
6 Hard Boiled Eggs
2 Tbs. of Sriracha (you can add more or less depending on your desired spicy-ness)
½ C. Mayonnaise
¼ Tsp Black Pepper
Dash of Salt –
1/2 Tsp Smoked Paprika
Chives or Green Onions to Garnish.
Peel, cut and divide the egg whites from the egg yokes
Soy Sauce Egg Whites:
Place egg whites into a deep dish. Pour the soy sauce over the egg whites until fully covered. Note: If your eggs are not fully covered, you can flip your eggs halfway through the process.
Soak your egg whites in the refrigerator 4 hours up to overnight. Note: Less soaking time = less flavor and lighter color egg whites. More soaking time = more flavor and darker color egg whites.
Mix egg yolks, mayo, sriracha, pepper, and salt (egg whites will be salty – but you still need to season your Sriracha egg yolk mixture– just go slowly, you can always add more salt if needed.)
Blend the egg yolk mixture together until smooth and there is no lumps.
Putting It Together:
Drain eggs and rinse off any left-over soy sauce. Pat dry egg whites.
Add sriracha egg yolk mixture into a piping bag and squeeze mixture into the center of the egg whites.
Garnish with chives and more Sriracha. Serve and Enjoy!
I hope you get a chance to try these crowd-pleasing amazing bombs of flavor!