Easy Creamy Deviled Eggs with Sriracha Mayo
I thought it wasn’t fair to tease you and tell you just how incredibly good and insanely creamy my daughter’s Deviled Eggs were and then not share the recipe with you. So I asked if she would please please pretty please with sugar on top share her secrets with me so that I could in turn share it with you.
In all her kindness of heart, of course she was all too happy to oblige.
And me being me, well, I had to modify her recipe a little bit and came up with these Easy Creamy Deviled Eggs with Sriracha Mayo. I think I’ve been on a bit of a sriracha kick lately, so I tend to add it to everything…
If you’re not a fan yourself, you can very well make these same eggs but choose to pass on the sriracha mayo.
Trust me, they’ll be just as delicious!
For some odd reason, I’ve never had much success with making hard-boiled eggs… but this time, using my daughter’s technique, the results were absolutely flawless! From now on I’ll always be making my hard boiled eggs this way…
What you need to do is bring about 8 cups of water to a roaring boil and then delicately plunge the eggs, one by one, in the boiling water — You then let the eggs cook uncovered for a total of 9 minutes.
Then, drain the water from the pot and fill it with cold water – make sure that you let that water run until the water that’s in the pot remains cold. Let the eggs sit in the cold water for about 5 minutes;
Meanwhile, make the sriracha mayo (if you’re wanting the little extra kick, of course) by mixing a few tablespoons of paleo mayo, a tablespoon of heavy cream and about a teaspoon of sriracha in a small bowl.
Once your eggs have sufficiently cooled, peel and cut them in half lengthwise; Just look at the color of those yolks: PERFECT!
Definitely; I really like that new cooking technique.
Carefully remove the yolks and place them in a medium sized bowl, along with some paleo mayo, heavy cream, salt, pepper and cayenne pepper.
Whatever you do, do not leave the heavy cream out. You may not think of it as super healthy, but trust me: you will not believe the difference that it makes in the texture of that yolk mixture!
Plus, it’s only a few tablespoons, and it gets divided among so many eggs… I honestly think that it’s totally worth the small indulgence!
Mix very well with a fork or egg masher until the mixture becomes really smooth and creamy.
Fill a pastry bag with the yolk mixture and pipe it back into the whites. Note that you may end up with a few whites too many, depending on how much of that mixture you stuff in to the cavities.
You can save them to munch on them… cooked egg whites make for an awesome snack!
Garnish your Deviled Eggs with a dash of cayenne pepper, fresh parsley…
…and a little drizzle of that sriracha mayo, if desired.
Ideally, you want to serve your Deviled Eggs immediately – that’s when they’ll be at their best – but if that’s not possible, cover and refrigerate them until ready to serve.
And now… look at that creaminess!
Perhaps you should consider making a double batch right now… it’ll save you the trouble of making a fresh one half-way through the party.
Easy Creamy Deviled Eggs
- Bring about 8 cups of water to the boil. Delicately plunge the eggs one by one in the boiling water and let them cook uncovered for 9 minutes total.
- Drain the water from the pot and then fill it with cold water. Make sure that you let the water run until the water that's in the pot remains cold.
- Let the eggs sit in the cold water for about 5 minutes; meanwhile, make the sriracha mayo by mixing all the ingredients in a small bowl.
- Peel the eggs and then cut them in half lengthwise; carefully remove their yolks and place them in a medium sized bowl.
- Add the mayonnaise, heavy cream, salt, pepper and pinch cayenne and mix very well with a fork or egg masher until smooth and creamy.
- Fill a pastry bag with the yolk mixture and pipe back into the whites. You may end up with a few whites too many...
- Garnish with a dash of cayenne pepper, fresh parsley and a drizzle of sriracha mayo, if desired.
- Serve immediately or cover and refrigerate until ready to serve.