November 18, 2017
Sriracha Deviled Eggs with Shrimp Recipe
Sriracha adds a spicy kick and a beautiful color to these festive eggs. The shrimp and cucumber topping adds a fresh note and fun texture. Be sure to use eggs that are at least 10 days old or the shells will not peel off easily after boiling.Makes 24 servings1 dozen hard-boiled eggs
¼ cup mayonnaise3 tablespoons Sriracha hot sauce¼ teaspoon kosher salt2 tablespoons thinly sliced green onion2 tablespoons finely minced celeryTopping:2 teaspoons vinegar1 teaspoon sugar3 cup chopped cooked shrimp, well drained2 tablespoons finely minced English cucumber1 tablespoon finely minced red pepper (optional)1 tablespoon chopped fresh cilantro or parsleyGarnish:Extra Sriracha sauce and cilantro leaves (if desired)1. Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover and refrigerate.2. With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, Sriracha and salt, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the green onion and celery.3. Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.4. To make the topping, in a small bowl, stir the vinegar and sugar together until dissolved. Add the shrimp, cucumber, pepper and cilantro, and toss until well coated. Top each egg half with about 1 heaping teaspoon of the mixture. For extra flavor and spice top each egg with a dot of Sriracha and garnish with a tiny cilantro leaf if desired. Serve immediately.
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