My god, deviled eggs are difficult to photograph. It’s not like cake, or some kind of succulent hunk of meat food porn. It’s an egg, with squishy stuff piped or spooned in inside. Luckily, most people have a soft spot for deviled eggs and I don’t really need the photo to sell them. I will tell you, this version, while a bit of a kick in the pants, is quite delicious.
I based the recipe on one I read in this book–The Sriracha Cookbook. It’s VERY similar, but I don’t like his method. The author makes you take an extra–and in my opinion, unnecessary, step–by making Sriracha Mayo (a separate recipe in the book), but I just tossed everything straight into the food processor. It doesn’t make any sense at all to make the mayo separately. Also, the author has you use a fork to mash it all up but I like the smooth consistency you get with the food pro. You could go either way on that. Your call.
Pretty basic ingredients–spicy Dijon mustard, good quality mayo, chives, salt, pepper and of course, Sriracha. I think that Sambal would be a good substitute if you couldn’t get Sriaracha.
The other nice part about NOT making the Sriracha mayo separately is that you can control the heat. I made these for two different parties recently. One was for my dad and he is not a big fan of spice these days–so I toned down the heat quite a bit. They still tasted great but didn’t kick your ass with chili. I put the recommended dose in for another party and they were also great–meaning spicy, but in a good way.
For the more spicy eggs, I garnished them with a dot of the Sriracha and a few snippets of chive. For the milder eggs, I just used the chives. The Sriracha Cookbook can be found on Amazon and at Powell’s and in most local bookstores!