Sriracha, Sesame & Scallion Deviled Eggs

To celebrate the arrival of real spring weather, John and I invited some friends over for drinks and snacks on a lazy Saturday afternoon. We spent a while hanging out on the 7th floor terrace of our building, enjoying the Manhattan skyline and fresh air. All the trees in our neighborhood have been flowering, and it’s so fresh and pretty everywhere you look!

I often get a little carried away when planning a menu for a party, but I think I really nailed it this time around. Five simple, but special items: deviled eggs, cucumber cream cheese sandwiches, Mediterranean hummus, cashew olive dip (recipe from my lovely readers!), and vanilla ice cream profiteroles. Cucumber sandwiches may be the quintessential springtime snack, but the sriracha, sesame, and scallion deviled eggs stole the show!

Fact: sriracha sauce makes everything better! In these Asian style deviled eggs, the sriracha adds a little heat, the sesame oil adds richness, and the scallions add a refreshing crunch. You can prepare everything in advance, then assemble the eggs at the very last minute.

Whenever I make deviled eggs, I always use vegan mayonnaise in the yolk mixture. We started only buying vegan mayo a few months ago, and it is lighter calorie than regular mayo, but it’s always kind of odd to be using a vegan condiment in a non-vegan dish.

Sriracha, Sesame & Scallion Deviled Eggs
Makes 24 halves

Ingredients
12 large hard boiled eggs
6 tbsp mayonnaise
2 tbsp sriracha sauce
2 tsp lemon juice
1 tsp garlic powder
2 tsp sesame oil
Salt & pepper
Black sesame seeds
Scallion, chopped

Directions
Hard boiled eggs 101: use boiling water, cook for 11 and a half minutes, then shock the eggs in an ice bath. Wait at least 15 minutes before you peel them. You can read more over here.

After peeling the eggs, gently dry them with a paper towel. Slice the eggs in half lengthwise and place the yolks in a medium bowl. Set the egg whites aside on a large plate.

Using a fork, mash the yolks until it becomes crumbly. Add the mayonnaise, sriracha, lemon juice, garlic powder, and sesame oil to the yolks. Mix well until a creamy texture is achieved. Season with salt and pepper. Make sure you do a lot of tasting! Egg yolks can vary in size, and you may need to add extra mayo and sriracha to achieve the desired creaminess and heat level.

Distribute the yolk mixture evenly among the egg whites. Garnish with black sesame seeds, a dollop of sriracha, and chopped scallions. Transfer the eggs to a clean serving dish.

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