Sriracha Deviled Eggs
Etymology: 6 eggs 1/2 cup Japanese Mayo 2 tsp soy sauce sriracha hot chili sauce
1 Place the eggs in a pot and cover with cold water until they are submerged at least an inch. Bring to a boil over Medium Heat. Once boiling, cover and turn off the heat. Let sit for 6 mins. 2 Mix the Japanese Mayo and the soy sauce together and set aside in the fridge. (Japanese Mayo is thicker and richer than traditional Western mayonnaise. You can use any mayo in a pinch, but once you try Japanese Mayo, you’ll never switch back.) 3 Remove the eggs and place them into a large bowl filled with ice and water. Let the eggs sit in the ice water for 5 mins. This ice bath will “shock” them and stop them from overcooking. To make them easier to peel, remove them from their bath and let them come up to room temp. 4 Peel the eggs. If the shell sticks to the egg, or you pull chunks of the egg away with the shell, then you are a terrible cook and should throw everything out and start over. Or, on second thought, welcome to a not-so-exclusive club. I’ve found that the hardest thing to cook, seems to be an egg. But as long as they taste good, don’t sweat the appearance. 5 Once peeled, slice the eggs in half lengthwise and gently remove the yolks without damaging the whites. The yolks should be yellow – not grey. If the yolk is grey then the eggs are over-cooked. Nothing you can do about this now, but you can reduce your time for your next attempt. 6 Add all of the yolks to the mayo soy sauce mixture. Whisk everything together until it is smooth and creamy. Scoop a spoonful (about a Tbs) of the yolk mixture back into the egg-white halves. Finish by garnishing with a small drop of sriracha onto the top of each egg.