Introduction: Sriracha Eggs Two Ways
This project started out very simply. I hadn't had deviled eggs since last Christmas dinner and I was really wanting some, so I thought maybe I could attempt to make them and give it my own spin. After getting part way through the process of making the deviled eggs I discovered that peeling eggs is not as easy as some make it look. So with half of the egg whites being torn to pieces I decided to make this a two part recipe, becoming sriracha eggs two ways.
Step 1: Ingredients
• 6 Eggs
• Ground Mustard
• Garlic Powder
• Dill Relish (optional)
• Burner for boiling
• Pot for boiling
• Measuring spoons
• Bowl for mixing
• Cutting board
• Spoon for mixing
Step 2: Boil the Eggs
Put the eggs in a pot and fill with hot water to just above the top of the eggs.
Put the pot on the burner and bring the water to a boil (I add salt to the water because my mom always did; said it brings the water to a boil more quickly. This is up to you)
Once the water reaches a rolling boil like shown in picture 2, turn off the heat and put a lid on the pot. Let the eggs stand in the pot for 10-12 minutes. (there are many different ways to boil eggs this is just the method I used.)
Step 3: Prepping and Peeling the Eggs
Just like boiling the eggs there are many different ways to peel the eggs. I tried two different ways and both seemed to work just fine.
The first way I tried is to take the eggs and roll them on a table to crack the shell all over. Then start peeling the shell off underneath cold running water. This seemed to give the best result out of the two methods I tried. I still ended up messing up 1 of the 3 eggs I used this method on.
The second way I tried was with a spoon. With this method you crack the top and bottom of the egg and peel off the side with the air pocket. Once you peel off the shell at the air pocket you take a table spoon and wedge it underneath the shell. Once the spoon is underneath the shell you simply slide the spoon around under the shell till the shell is no longer attached to the egg. This method is great, however for me I couldn't be gentle enough with the spoon and ended up messing up 2 of the 3 egg I peeled using this method.
As you can see in the last picture the 3 eggs on the left I considered good, and the ones on the right messed up. The 2 farthest on the right were not too terribly messed up and these were done using the spoon method. That is why I said that it is still a good method. At this point I decided to make eggs two ways. I chose this because I had the 3 eggs with torn up whites that would not make great deviled eggs. So I decided to make some Egg Salad as well.
Take the now peeled eggs and cut the 3 best in half and remove the yolk and place into a mixing bowl. Set the 6 good egg white halves to the side to be used in step 5. With the last 3 eggs remove the yolk, place into the mixing bowl, and place those whites to the side to be used in step 6.
Step 4: Making the Filling
After separating the yolk it’s time to start mixing in the other ingredients.
1/4 tea spoon ground mustard
1/8 teaspoon garlic powder
After mixing all the ingredients listed above slowly add sriracha to desired heat level. I added it in a 1/2 teaspoon to start and then moved a few drops at a time until I reached the right level of heat for me.
Step 5: Finishing the Deviled Eggs
Now that you have the filling mixed, split it in half as shown in the first picture.
Take one half of the filling and fill the six egg white halves.
Now is time to garnish.
I did this 3 ways.
First was to just sprinkle paprika on top. This was my least favorite way of the 3.
Second was to add a drop or two of sriracha. This was my second favorite way.
Third was a mix of the first two and to me the best way to do it.
Step 6: Turning the Last Bit Into Egg Salad
Now that you are done with the deviled eggs take the last of the egg whites that were put off to the side and chop them up into small pieces and mix them in with the left over filling. I like my egg salad a little heaver with mustard so I added in another tablespoon of mustard. This is also where the dill relish comes in if you like. It might even be good with sweet relish.
Step 7: After Thoughts
I am not normally a cook but do enjoy cooking on the rare occasion. This was an interesting experience and wasn't a lot of work. I enjoyed what I made and one dish became two because of a mistake I made. What I would have changed if I could go back is simply make a bigger batch. I was very happy with the way it turned out.
Thank you for taking the time to look at this and let me know what you think if you try making these yourself.