Spicy Deviled Eggs

by Amy Stafford on November 26, 2012

When you have backyard chickens you eat a lot of eggs.  I am sure that you have figured out by now that I love to bake, so I always use up a bunch of eggs whipped into my desserts, but I am always looking for other ways to use up the extras.  I came across this recipe for Deviled Eggs on Food & Wine by Ford Fry and I wanted to share here, but I wanted to put my own twist on things so I decided to add Sriracha to spice things up a bit coming up with my Spicy Deviled Eggs.  I got the idea because I love ketchup with my scrambled eggs, don’t give me grief I learned it as a little girl and still love it today.  Well, any way the new trend with foodies is to replace your ketchup with Sriracha which if you haven’t tried it is a Thai chili spice sauce similar to ketchup but with a spicy kick. You can find it in your International Food at the Grocery Store, grab a bottle and you will be surprised how you can use this stuff.  Adding it to Deviled Eggs that already has Goat Cheese and Prosciutto added, WOW!  These ain’t ya mamas Deviled Eggs.
The deviled eggs can be refrigerated overnight.
  • 10 large eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon Sriracha Sauce
  • 3 cornichons, minced
  • 4 ounces goat cheese, at room temperature
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons shallot, minced
  • 2 teaspoons chives, snipped and divided
  • Kosher salt and freshly ground pepper
  • 1 ounce prosciutto, torn into 20 pieces

Directions:

In a large saucepan, cover the eggs with cold water and bring to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 12 minutes. Transfer the eggs to an ice water bath until chilled, about 5 minutes.

In a medium bowl, mix the mayonnaise, Sriracha sauce, cornichons, goat cheese, mustard, shallot and 1 teaspoon of the chives. Peel the eggs and halve them lengthwise. Add the yolks to the bowl, mix until smooth and season with salt and pepper.

Set the egg whites on a serving platter. Scrape the egg yolk mixture into a pastry bag fitted with a large round tip and pipe the filling into the whites; alternatively, use a plastic ziplock bag with a corner snipped off or spoon in the filling with a teaspoon. Top each egg with a piece of prosciutto, sprinkle with the remaining 1 teaspoon of chives and serve.


Spicy Deviled Eggs
 
Prep time
Cook time
Total time
 
The deviled eggs can be refrigerated overnight.
Author:
Serves: 8-10
Ingredients
  • 10 large eggs
  • ¼ cup mayonnaise
  • 1 tablespoon Sriracha Sauce
  • 3 cornichons, minced
  • 4 ounces goat cheese, at room temperature
  • 2 teaspoons Dijon mustard
  • 1½ teaspoons shallot, minced
  • 2 teaspoons chives, snipped and divided
  • Kosher salt and freshly ground pepper
  • 1 ounce prosciutto, torn into 20 pieces
Instructions
  1. In a large saucepan, cover the eggs with cold water and bring to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 12 minutes. Transfer the eggs to an ice water bath until chilled, about 5 minutes.
  2. In a medium bowl, mix the mayonnaise, Sriracha sauce, cornichons, goat cheese, mustard, shallot and 1 teaspoon of the chives. Peel the eggs and halve them lengthwise. Add the yolks to the bowl, mix until smooth and season with salt and pepper.
  3. Set the egg whites on a serving platter. Scrape the egg yolk mixture into a pastry bag fitted with a large round tip and pipe the filling into the whites; alternatively, use a plastic ziplock bag with a corner snipped off or spoon in the filling with a teaspoon. Top each egg with a piece of prosciutto, sprinkle with the remaining 1 teaspoon of chives and serve.

 

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You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening and exercise tips and stories of my backyard chickens and beekeeping.
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{ 1 comment… read it below or add one }

sara November 27, 2012 at 2:40 am

Yes, please! I LOVE deviled eggs, they’re so yummy. And spicy with prosciutto…yes!

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