Sriracha, Sesame & Scallion Deviled Eggs

Newport, Jersey City

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!

Sriracha, Sesame & Scallion Deviled Eggs, Cucumber Sandwiches

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!

Sriracha, Sesame & Scallion Deviled Eggs

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

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

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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No Comments

  • Reply
    Mitzie Mee
    May 13, 2015 at 6:01 pm

    That tree in the first picture is so beautiful. I wish I had one of those outside my windown, but instead, I’m preparing myself for 40C in Dubai.
    I can see why the eggs stole the show. They look delicious:)

    • Reply
      May 14, 2015 at 10:25 am

      Those trees have been making such a mess lately. A pretty pink mess! Oh man, I don’t think I could handle 40C weather. Stay cool!

      Thanks! I rarely buy eggs anymore, but when I do, it’s always to make deviled eggs. My favorite! :)

  • Reply
    Delicious Peace of Mind
    May 14, 2015 at 1:23 pm

    Everything looks beautiful. Great job, party host! And thanks for the mention! :)

    • Reply
      May 14, 2015 at 4:05 pm

      Thank you! Your creamy cashew dip was really popular too. :)

  • Reply
    Mrs C
    May 18, 2015 at 5:18 pm

    Wow, we should crash your party sometime! The eggs looked really good and not too complicated to make. I love simple but delicious party food. Every time I host a party, I would have sleepless nights due to stress. Therefore, party is something I do only once or twice a year!

    • Reply
      May 19, 2015 at 8:56 am

      Haha, you’re more than welcome to crash a party! ;) I agree that parties should be limited to once or twice a year. I love making food and having friends over, but party prep can easily get out of hand.

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