Spicy Deviled Eggs a classic recipe with a spicy twist. This will become the only way you will want to eat your deviled eggs, great served as an appetizer throughout the year.
When you have backyard chickens like I do, you eat a lot of eggs.
I am sure that you have figured out by now that I love to bake, so I always end up using a good amount of my eggs in 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.
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.
If you are unfamiliar with Sriracha Sauce, you are missing out! You can find it at your local 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’ mammas Deviled Eggs.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme.
Spicy Deviled Eggs
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Serves: 20
Spicy Deviled Eggs a classic recipe with a spicy twist. This will become the only way you will want to eat your deviled eggs, great served as an appetizer throughout the year.
Ingredients
- 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
Instructions
- 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.
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Yes, please! I LOVE deviled eggs, they’re so yummy. And spicy with prosciutto…yes!