Sriracha Deviled Eggs
From Quick and Easy Ketogenic Cooking by Maria Emmerich
Shared by Sherri McCalla
Shared by Sherri McCalla
Ingredients
- 12 large eggs
- ½ c mayonnaise
- 2 t prepared yellow mustard
- 1-2 t Sriracha – depending on desired spiciness
- ½ t fine sea salt
- 1 green onion green part only cut into ¼-inch-wide pieces for optional garnish
Instructions
- Place the eggs in a large saucepan and cover with cold water.
- Bring to a boil, then immediately cover the pan and remove it from the heat. Let the eggs continue to cook in the covered pan for 11 minutes.
- Drain the water and rinse eggs with very cold water to stop the cooking process. Peel the eggs and cut in half lengthwise.
- Remove the yolks and place in a bowl. Mash with a fork until very fine crumbles.
- Add mayo, mustard, Sriracha, and salt. Mix until evenly combined.
- Fill the egg halves with the mixture. If desired, incise 4 lines, running lengthwise in the top of the filling with the tip of a knife to make a pumpkin design and place a piece of green onion at the “top” of the “pumpkin” for the stem.
Notes
Memphis Herb Society