Thanksgiving Sriracha Deviled Eggs Recipe Featuring Peleg Design
I’m sure you are all well aware that I love me some deviled eggs. For the past several years, I’ve served traditional deviled eggs for Thanksgiving, but this year, I’m switching things up and adding some heat!!! (all though I am making traditional too for those in the family that just would not have it otherwise) Deviled eggs are named such because the mix-ins are often spicy or hot, so these Sriracha deviled eggs are orange-hued beauties spiked with Sriracha sauce.
HOW TO MAKE SRIRACHA DEVILED EGGS
To begin, place the eggs in a medium saucepan and fill the pan with enough water so that it covers the eggs by about an inch. Bring to a boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes. Place the hard-boiled eggs in a bowl of cold water to cool (I usually just use the saucepan).
Tap each egg on the counter to crack the shell all over, then peel under cold running water.
Slice the eggs in half lengthwise, remove the yolks, and place them in the bowl of a mini food processor. Arrange the whites on a serving platter, gently wiping them clean if necessary. To the yolks, add the mayonnaise, 1 tablespoon of the Sriracha, the mustard, the Worcestershire sauce, the salt, the black pepper, and the sugar.
Process until smooth. (If you don’t have a small food processor, pass the yolks through a sieve before combining them with the other ingredients. This will make them easier to blend without getting lumps.) Taste and adjust the seasoning, adding more Sriracha if necessary.
Fill a piping bag fitted with an open-star or large plain tip with the yolk mixture. (Alternatively, fill a sealable plastic bag with the yolk mixture, and use your hand to push the mixture to one corner of the bag.
Use scissors to snip off the tip of the corner, opening up a 1/4–in hole.) Pipe the yolk mixture evenly into the egg white halves. (Or, for a less fussy preparation, simply spoon the yolk mixture into the egg whites.)
Sprinkle with paprika and chives, and serve. I am even thinking of adding some bacon too!
Sriracha Deviled Eggs
Servings: 1 dozen filled egg halves
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
INGREDIENTS
6 eggs
3 tablespoons mayonnaise
1 to 2 tablespoons Sriracha, to taste
1 teaspoon whole grain mustard
1/4 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon sugar
Finely chopped chives, for serving
Paprika, for serving
INSTRUCTIONS
Place the eggs in a medium saucepan and fill the pan with enough water so that it covers the eggs by about an inch. Bring to a boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes. Place the hard-boiled eggs in a bowl of cold water to cool (I usually just use the saucepan).
Tap each egg on the counter to crack the shell all over, then peel under cold running water.
Slice the eggs in half lengthwise, remove the yolks, and place them in the bowl of a mini food processor. Arrange the whites on a serving platter, gently wiping them clean if necessary. To the yolks, add the mayonnaise, 1 tablespoon of the Sriracha, the mustard, the Worcestershire sauce, the salt, the black pepper, and the sugar. Process until smooth. (If you don't have a mini food processor, pass the yolks through a sieve before combining them with the other ingredients. This will make them easier to blend without getting lumps.) Taste and adjust the seasoning, adding more Sriracha if necessary.
Fill a piping bag fitted with an open-star or large plain tip with the yolk mixture. (Alternatively, fill a sealable plastic bag with the yolk mixture, and use your hand to push the mixture to one corner of the bag. Use scissors to snip off the tip of the corner, opening up a 1/4–in [6-mm] hole.) Pipe the yolk mixture evenly into the egg white halves. (Or, for a less fussy preparation, simply spoon the yolk mixture into the egg whites.) Sprinkle with paprika and chives, and serve.
Make-Ahead: The eggs can be cooked and stored whole in the refrigerator several days ahead of time. The empty egg halves and filling mixture can be refrigerated separately, wrapped tightly in plastic wrap, for up to 2 days. Bring the filling to room temperature and taste and adjust seasoning if necessary before filling. The eggs should be filled as close to serving time as possible.
And may I suggest the adorable Egguins from Peleg Design?!
Boil, serve and store eggs in the coolest way!
This small colony of penguins will hold up to 6 eggs together in the Arctic winter of your fridge or in the hot springs of your pot. The handle will always stay cool for pulling out safely from the boiling water and comfortable carrying to the table or fridge.
Seriously the cutest!!!! Totally gifting these for holiday presents!
The world of PELEG DESIGN revolves around three basic principles: functionality, aesthetics, and humor. It is a world motivated by continuous curiosity with the explicit purpose to transform what was once an average, been-there-done-that concept into an innovative and truly exciting experience.
PELEG DESIGN studio was founded in 2004 by Shahar Peleg, who holds a B.A. in Design and Interior Architecture from the Holon Institute of Technology (HIT).
The studio’s products are designed to be used in homes, offices and other living spaces. Beyond the product, Shahar provides the observer with a complete, all inclusive experience. Through optical illusions that stretch the limits and break conventions, he invites the viewer to take a closer look, revealing a fresh view of everyday products.
The viewer is encouraged to discover that beyond the products' functionality there is a surprising game of enchantment and humor to be seen.
PELEG DESIGN’s products are sold worldwide. They can be found in selected gift shops and in museum stores around the world. The products have been exhibited at numerous international exhibitions and have won prestigious design prizes worldwide.
