Sriracha Deviled Eggs
A new twist on a well-loved appetizer – these egg wedges are colorful and creative with a kick of spice to elevate your entertaining.
Recipe - Downers Grove, IL
Sriracha Deviled Eggs
Prep Time10 Minutes
Servings24
Cook Time15 Minutes
Ingredients
6 Fresh Thyme large eggs
1/4 cup Sriracha mayonnaise
1 Tbsp. finely chopped green onion
2 tsp. seasoned rice wine vinegar
1/8 tsp. Fresh Thyme fine sea salt
Fresh Thyme paprika, for garnish
Sriracha sauce, for garnish
1 green onion, thinly sliced, for garnish
Directions
- In a large saucepan, cover eggs with water and place over high heat. Bring to boiling. Remove from heat, cover, and let eggs stand for 15 minutes. Drain hot water. Shake eggs back and forth in pan to crack shells. Pour cold water over top. Drain water and peel eggs.
- Cut peeled eggs in half, lengthwise, and set yolks aside in a medium bowl. Cut whites in half again, lengthwise, to create wedges. Set aside.
- Use the back of a fork to mash the egg yolks. Stir Sriracha mayonnaise, 1 Tbsp. finely chopped green onion, vinegar, and sea salt into egg yolks. Spoon mixture into reserved egg whites.
- Sprinkle each egg wedge with paprika, drizzle with Sriracha sauce, and top with green onion slices, if desired.
Nutritional Information
Each wedge contains: 34 calories, 3 g fat, 1 g saturated fat, 0 g trans fat, 49 mg cholesterol, 64 mg sodium, 1 g carbohydrates, 0 g fiber, 0 g sugar, 2 g protein. Daily values: 2% vitamin A, 1% vitamin C, 1% calcium, 1% iron.
10 minutes
Prep Time
15 minutes
Cook Time
24
Servings
Shop Ingredients
Makes 24 servings
Fresh Thyme Cage Free Large Grade A White Eggs - 1 Each
$2.99
Not Available
Green Onions - 1 Each
$0.99
Marukan Seasoned Gourmet Rice Vinegar - 12 Fluid ounce
Buy 1 Get 1 FREE
$4.99$0.42/fl oz
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.79$0.11/oz
Mccormick Paprika - 2.12 Ounce
$4.99$2.35/oz
Sky Valley Sriracha Sauce - 18.5 Fluid ounce
$6.49$0.35/fl oz
Green Onions - 1 Each
$0.99
Nutritional Information
Each wedge contains: 34 calories, 3 g fat, 1 g saturated fat, 0 g trans fat, 49 mg cholesterol, 64 mg sodium, 1 g carbohydrates, 0 g fiber, 0 g sugar, 2 g protein. Daily values: 2% vitamin A, 1% vitamin C, 1% calcium, 1% iron.
Directions
- In a large saucepan, cover eggs with water and place over high heat. Bring to boiling. Remove from heat, cover, and let eggs stand for 15 minutes. Drain hot water. Shake eggs back and forth in pan to crack shells. Pour cold water over top. Drain water and peel eggs.
- Cut peeled eggs in half, lengthwise, and set yolks aside in a medium bowl. Cut whites in half again, lengthwise, to create wedges. Set aside.
- Use the back of a fork to mash the egg yolks. Stir Sriracha mayonnaise, 1 Tbsp. finely chopped green onion, vinegar, and sea salt into egg yolks. Spoon mixture into reserved egg whites.
- Sprinkle each egg wedge with paprika, drizzle with Sriracha sauce, and top with green onion slices, if desired.