Drunken Deviled Eggs With Sriracha Mayo Food

SRIRACHA DEVILED EGGS

Steps:

• Peel eggs and cut in-half lengthwise.
• Scoop yolks into a bowl and mash with a fork. Add mayonnaise, mustard, sriracha, minced onion, garlic powder and sweet pickle. Stir to combine. Season to taste with salt and pepper.
• Use a spoon or piping bag to fill each half of an egg with mixture. Squirt a dab of sriracha sauce on top of each egg, sprinkle with green onion and serve.

DRUNKEN DEVILED EGGS WITH SRIRACHA MAYO RECIPE

Steps:

• 1. Combine the water, sake, soy sauce, sugar and mirin in a sauce pan. Cook over low heat until the sugar is dissolved, about 5 minutes. Transfer to a heat-safe bowl and add ice to cool down. 2. Bring a large pot of water to boil. Use a slotted spoon or fine mesh strainer to gently lower eggs into the water. Reduce heat to medium and cook for 12 minutes, uncovered. Immediately drain and place in an ice bath to stop the cooking process. Then crack and peel the eggs. 3. Transfer peeled eggs to an airtight container. Pour cooled marinade over the eggs, cover with a lid and keep refrigerated for 12 to 24 hours. 4. After the eggs have marinated, drain and pat dry with a paper towel. Cut in half and transfer egg yolks to the bowl of a food processor. Add mayonnaise, Sriracha, lime juice and Dijon. Blend until smooth. (If you don't have a food processor you can do this by hand with a large bowl and whisk.) 5. Evenly spoon yolk mixture back into egg white shells. Garnish with crushed potato chips, furikake and minced chives.