Eye-Poppin' Sriracha Deviled Eggs

Eye-Poppin’ Sriracha Deviled Eggs

Recipe: Chef Paul Sletten | Abreo | Rockford, IL

Yield: 12 servings

Ingredients

  • 6 large eggs, hard boiled, peeled
  • 2 tbsp. srirarcha sauce
  • 2 tbsp. mayonnaise
  • 1 tsp. rice wine vinegar
  • 2 tbsp. finely chopped scallions
  • 1 tsp. sugar
  • 1 tsp. salt
  • ¼ tsp. chili flakes
  • 1 pkg. rice noodles
  • 1 quart canola oil (for frying)
  • 2 tbsp. finely chopped scallions

Directions

  1. Cut peeled eggs horizontally, scoop yolks into bowl.
  2. For the yolks: add sriracha, mayonnaise, rice wine vinegar, salt, and mix until smooth.
  3. For the rice noodles: Fry in canola oil at 350° F until crisp. This happens quickly, drain on paper towels. While still hot and pliable, place in six-ounce bowls to shape and cool.
  4. Season rice noodles with sugar, salt and chili flakes.
  5. To assemble: pipe egg yolk mix into whites, place half into rice noodle basket, sprinkle with chopped scallions.

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