Game Day Grub: Simple Sriracha Deviled Eggs

Sriracha Deviled Eggs

Ah, football season — that magical time of year when we gather on Sunday afternoons for soft, chewy potato rolls piled high with barbecue pulled pork; spicy, deep-fried wings slathered in Buffalo sauce; and a smorgasbord of flavorful chips and dips. Oh, don’t try to pretend that Sunday afternoons are for watching the football game —with all of that sweet, smoky, spicy, and salty goodness, even the most die-hard football fans admit that they’re all about the grub!

If you’re “a football fanatic” like me then making a game day snack is a permanent part of your Saturday to do list for the next few months. I’ll be sharing lots of great recipes between now and Super Bowl Sunday but this is the one you should reach for when your weekend is chock full of things to do — you only need a handful of ingredients, a few minutes, and a foolproof method for peeling hard-boiled eggs to make this spicy snack.

The thing that no one ever tells you about peeling hard-boiled eggs is that temperature is key. If you struggle to peel hard-boiled eggs then the odds are good that you’re letting them cool down too much before you attempt to remove the shell. Try peeling hard-boiled eggs when they’re slightly warmer than room temperature for best results. Here’s what works for me:

As soon as your eggs are done boiling, pour them into a colander in your kitchen sink. Run cold water over the eggs until they are cool enough to handle.
Colander of hard-boiled eggs

Then, with the water still running, crack the shell of the egg all over — the entire surface of the egg should be covered with cracks — being careful not to pierce the white of the egg.
Crack the egg shell

Hold the egg under the cold running water and gently start to peel the shell. You’ll notice that the water will help to separate the shell from the white and the shell will peel off easily, in large pieces.
Peel the eggIf the eggs start to cool too much (and the shells start sticking), simply run the eggs under lukewarm water.

Now that you’re an egg-peeling pro, you’re ready to make these spicy deviled eggs and enjoy game day snacking perfection!

Sriracha Deviled Eggs

  • Servings: 24
  • Difficulty: easy
  • Print

Sriracha Deviled EggsIngredients
12 eggs
4 Tablespoons mayonnaise
3-4 teaspoons Sriracha hot sauce
Salt, to taste
1 teaspoon freshly squeezed lime juice
Cilantro, roughly chopped
Gochugaru (Korean chile pepper flakes)

Place the eggs into a pot and cover them with an inch of cold water. Place the pot over high heat and bring the water to a boil. As soon as the water boils, reduce the heat to its lowest setting and cover the pot. The water will barely be simmering. Let the eggs cook for 11 minutes.

Pour the eggs into a colander in your kitchen sink and run cold water over them. Peel the eggs and then allow them to cool completely.

Slice the eggs in half lengthwise. Put the yolks in a medium bowl and arrange the whites on a plate, cut side up.

Add the mayonnaise, Sriracha, salt, and lime juice to the yolks and stir to combine.

Fill the hole of each egg white with some of the Sriracha mayonnaise mixture. Top the deviled eggs with cilantro and red pepper flakes right before serving.

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