Sriracha Deviled Eggs
- Yield: 4 to 6 servings
- 12large organic eggs
- 3/4cup mayonnaise
- 1/2teaspoon Thai red curry paste
- 1 lime, juiced and zested
- Drizzle of Sriracha sauce, plus more to taste
- Drizzle of Tabasco sauce
- 1teaspoon Thai fish sauce
- 1teaspoon Dijon mustard
- 8slices crisp bacon, broken into 3 even pieces each
- 1/4cup chopped fresh chives or green scallion tops
- Place the eggs in a large pot and cover them by an inch with warm water. Bring the water to a boil over high heat and boil the eggs for 8 minutes—best to set a timer so that you don’t end up with overcooked, powdery egg yolks. Transfer the eggs to a bowl of ice water to chill down.
- Peel the eggs, gently cut them in half from top to bottom, and remove the yolks to the bowl of a food processor. Add the mayo, curry paste, lime juice and zest, Sriracha, Tabasco, fish sauce, and mustard and blend until smooth, about 1 minute (this can also be done by hand, but the yolks won’t be as creamy).
- Taste the yolk mixture and add salt if needed. If it’s not devilish enough for you, add some more Sriracha.
- Scoop the yolk mixture into a piping bag and squeeze it into the cavity of each egg white. Tip: if you don’t have a piping bag, you can cut the corner off a zip-top bag, seal the yolk mixture inside, and squeeze it out that way.
- Poke a piece of bacon into each egg half and sprinkle with the chives or scallion tops. Pop open a beer and eat.
Recipe reprinted with permission from Cooking, Blokes & Artichokes © 2016 by Brendan Collins, Kyle Books