Sriracha Deviled Eggs

Sriracha Deviled Eggs
Jean Cazals Copyright © 2016
  • 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


  1. 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 minutesbest 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.
  2. 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).
  3. Taste the yolk mixture and add salt if needed. If it’s not devilish enough for you, add some more Sriracha.
  4. 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.
  5. 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