Growing up, deviled eggs were one of those things that we only had on holidays, but we had them at EVERY holiday. For that reason, they hold a special place in my heart. That, and because they’re delicious. In fact, I could leave the turkey and cranberry sauce, and just go for the deviled eggs.
My grandmother makes the BEST deviled eggs- the traditional way. You guys know that I’m a pretty traditional girl, but when it comes to my food, I love to change things up. I especially love making over the classics. My Spicy Asian Deviled Eggs give you many of the same flavors and all of the same textures that you love from a classic deviled egg, but I’ve added some Asian influence! A little spice and a little citrus turn the average deviled egg into a gourmet appetizer perfect for your next party!
If for some crazy reason you don’t appreciate spicy (like say for your kiddos, although my little one loves spicy) you can definitely just decrease the amount of sriracha, but I would still add a bit of it as it contributes significantly to the flavor of the filling. Speaking of sriracha, I’m very pleased to tell you that this ingredient is now widely available in your local grocery store. All of the ingredients are. Maybe even five or ten years ago you probably wouldn’t find it, but now you can venture down any international aisle to the Asian section, and you’re sure to find this delicious and flavorful spicy sauce. It’s great to have on hand. I use it in A LOT of recipes!
This recipe has some bonus instruction too! Because I’m gonna tell you my method on how to hard boil an egg PERFECTLY every time! No grey rings aroud the yolk. Just creamy yolky goodness. Enough chit chat. Here’s the recipe!
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