Honey Sriracha Deviled Eggs - Perfect Easter Recipe (2024)

FAQs

What happens if you put too much mayo in deviled eggs? ›

Going overboard with the mayo.

But when you're heavy-handed with this ingredient, not only will it overpower the taste of the filling, but it can also make for a loose, runny filling that's tough to pipe into the egg white.

Be sure to transfer them to an ice bath right away to stop the cooking process and cool them down quickly, which makes the eggs easier to peel and ensures that the yolk isn't too warm when mixed with the mayonnaise and mustard (which risks creating a runny filling).

If you won't be eating them right away, place into a container lined with folded paper towels and refrigerate. It's common for deviled eggs to "sweat" in the fridge, which can make them kinda soggy in a day or two. The paper towels will absorb the extra moisture and keep them fresh much longer!

Whisk TABASCO^® Sriracha Sauce and eggs together; cook & stir over low heat until done. Serve on top of buttered toast for a simple, delicious breakfast. To prepare a larger breakfast, use the ratio of 1 teaspoon TABASCO^® Sriracha Sauce per large egg.

A light-colored vinegar, like the white-wine vinegar we use in these creamy deviled eggs, brings a touch of acidity to the filling and balances the richness of the yolks and the mayonnaise.

Standard deviled eggs are undeniably good, but adding a touch of tomato paste and a generous pinch of smoked paprika makes them a bit more sophisticated. The flavor is gently sweet, forcefully spicy and perfectly smoky.

Making them too far in advance. Deviled eggs can be watery, dry, or lose flavor the longer they sit, so don't make them too far in advance. For the best results, prep your eggs and make the filling up two days in advance, and store them separately. Assemble the eggs before serving.

Prep deviled eggs too far in advance, and you'll have dried out filling and stinky boiled egg whites. For the best results, prep your deviled eggs up to two days in advance and keep the egg whites and filling separate until you're ready to serve. This prepping method also applies if you're not even leaving the house.

How many deviled eggs do you need per person? Plan 2 to 3 deviled eggs per person for your get-together. A dozen eggs will make 24 deviled eggs, and that will be enough for 8 to 12 people. If you have leftovers you can store them in the fridge for 24 hours and snack on them the next day.

While you want the water to boil, you don't want the eggs to stand in the boiling water for too long. The sulfurous smell comes from eggs that get overcooked during this process. Eggs that are cooked for too long or at too high a temperature will develop a green ring around the yolk. This ring causes that eggy smell.

How long do I boil eggs? ›

Put the pot over high heat and bring to a boil. Once the water is at a rolling boil, turn off the heat and cover the pot with the lid. Allow the eggs to sit in the hot water for the following times according to the desired doneness: 3 minutes for SOFT boiled; 6 minutes for MEDIUM boiled; 12 minutes for HARD boiled.

It pairs especially well with cheese, like in this recipe for Sriracha Cheese Bread. Cornbread spiked with sriracha is the perfect pairing for a bowl of chili on a cold day. A few dashes in a cheesy pasta casserole will turn your dinner into something your tastebuds won't soon forget.

Dairy has a natural ability to counteract spiciness, so a dollop of sour cream or a sprinkling of cheese can help tone down the heat. You can also try stirring in things such as butter, cream, or yogurt. In addition to that, you can also try making a cream or sauce that can be added on top of the dish.

The tangy, spicy essence of sriracha sauce goes amazingly well with anything that's creamy. We love mixing it with cream cheese and then slathering it on top of a toasted bagel, or whipping up with some cream as a dip for potato wedges.

Eating too much mayonnaise can cause high blood pressure problems. Actually, the amount of omega-6 fatty acids in mayonnaise is very high, which can increase blood pressure. Excessive consumption of mayonnaise can also increase the risk of diseases like heart attack and stroke.

Solution: Quickly whisk in 5 to 10 ml (1 to 2 teaspoons) of water, vinegar or lemon juice. The mayonnaise will thin out a bit and lose it's oily appareance. Any remaining oil can be added at this point.

The only other bit to look out for is that, just like when you're making a mayonnaise, if you try to add too much olive oil to your egg yolks too fast, the filling will break, turning grainy and greasy.