Triple-Deviled Eggs with Black Pepper, Paprika, and Sriracha

This recipe was inspired by a recipe I saw in the Oregonian's FoodDay years and years ago. I've long lost the original recipe, but remembered the addition of Sriracha and the "triple-deviled" part. Unfortunately, the original recipe was not available online. Not that it matters since I probably would have made my own variation anyway, but I do try to give proper credit where I can.

Anyway, I haven't made this recipe for years. Not because there was any reason to or not to make it, but sometimes I need a little incentive.

And of course, this gorgeous deviled egg plate was just the thing to bring this recipe out of hibernation.


The triple-deviled part is the combination of black pepper, paprika, and Sriracha. While the first two are standard for deviled eggs recipes, the addition of Sriracha added a nice Vietnamese kick. My youngest aunt's husband kept trying to figure out why the deviled eggs tasted so familiar...

I thought of adding dried chili flakes to make these quadruple-deviled eggs, but figured that would be a bit overkill.

Make them for a big party. Deviled eggs are one of those retro recipes that people don't think about, but that everyone loves. I used medium-sized eggs just because I think the smaller size makes people more likely to eat them than large eggs. You know, with everyone so worried about cholesterol and all that.

I tried piping them out with my pastry tip for a prettier display but the filling and plastic bags refused to cooperate. I usually just stick a pastry tip into the corner of a plastic bag, but the generic bags kept bursting. Eventually, I gave up and just spooned them in the center. Quick! Can you spot the one egg I managed to do well?


Triple-Deviled Eggs with Black Pepper, Paprika, and Sriracha
Inspired by the Oregonian's FoodDay

For 1 dozen medium-sized eggs, you'll need:
1 dozen medium-sized eggs :P
1/4 cup mayonnaise
2 tsp Huy Fong brand Sriracha chili sauce (Use 1 tsp if you can't do spicy.)
1 tsp ground black pepper
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt

First, boil the eggs. If you don't know how, I place the eggs into a pan of water and then put them on the stove on high heat. When the pot boils, turn off the heat and cover the pot for about 10 minutes.


Peel the eggs and slice them in half. Arrange the albumen (That's the fancy word for the white part) halves on a plate. Put the egg yolks in a bowl with 1/4 cup mayonnaise, 2 tsp or less of Sriracha, 1 tsp ground black pepper, 1/2 tsp paprika, 1/2 tsp garlic powder, and 1/2 tsp salt. Mash with a fork until you get the consistency you'd like. Taste and adjust seasonings if necessary.


If you'd like, cut the corner of a plastic bag and insert a pastry tip. Put the mixture into the bag and pipe onto centers of eggs.



Sprinkle more paprika on top.


Enjoy!

New recipes served this Thanksgiving:
Crock Pot Bo Kho (Vietnamese Beef Stew)
Homemade Turkey Gravy
Pate Chinois (Canadian "Chinese" Cottage Pie)
Pumpkin Marbled Cheesecake
Triple-Deviled Eggs with Black Pepper, Paprika, and Sriracha
Turkey Liver Pate

*****
1 year ago today, Cranberry/Plum/Hoisin Sauce.
2 years ago today, Gaennip Kimchee (Korean Pickled Perilla Leaves).
3 years ago today, Muop Tom Xao (Vietnamese Loofah and Shrimp Stir-Fry.