That mayonnaisey whipped yolk is a blank canvas for anything from smoked salmon to pickled peppers , and black olives. Strongly flavored additions—fishy, salty or spicy—work best in the recipe.
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After that you just whip the yolks with the mayo, Dijon mustard, and salt and pepper, to taste. By adding the red-tinged mayo and yellow Dijon to the yolks, the filling turns a vibrant shade of orange. It looks even better garnished with chopped chives and a few dots of bright red Sriracha. There was no doubt in my mind that adding Sriracha mayo to deviled eggs would be a great success.
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These guys didn't disappoint. Spiciness from the the Sriracha was countered by the lightly sour heat of the Dijon, and rounded out by the richness of the egg yolks and mayo. They're addictively pop-able—eggy, spicy, salty and satisfying. As always with our Cook the Book feature, we have five 5 copies of The Sriracha Cookbook to give away this week.
Adapted from The Sriracha Cookbook. Published by Ten Speed Press.
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Available wherever books are sold. All Rights Reserved. Split the eggs in half lengthwise. Remove the egg yolks. Using a fork, break up the yolks in a mixing bowl.
Stir in the Sriracha Mayo, mustard, salt, and pepper, blending well. Fill a pastry bag fitted with a star tip and pipe the yolk mixture back into the egg whites. Top with the chives. Dijon mustard.
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Kosher salt. Freshly ground black pepper. Paprika, for serving. Chopped chives, for serving. Place eggs in a large saucepan and cover with cold water and the baking soda. Set pan over medium-high heat and bring water to a boil. Turn off heat, cover pan with a lid and let sit for 11 minutes. Drain, rinse eggs under cold water, and peel. Meanwhile, arrange bacon in a medium skillet and cook over medium until crisp on the first side, about 6 minutes.
Reduce heat to medium-low and brush bacon with maple syrup. Transfer to a plate and let cool completely. Halve eggs lengthwise and scoop yolks into a medium bowl, then mash yolks with the back of a fork. Stir mayonnaise, vinegar, and mustard into yolks until smooth.
Crumble three slices of cooked bacon and stir into the egg mixture. Season with salt and pepper. Using a small cookie scoop, scoop mixture into each egg. Crumble the remaining 2 slices of bacon over the eggs.
Dust with paprika and sprinkle with chives before serving. Norpro Stailess Steel Scoop 0. Norpro amazon.
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