Sriracha deviled eggs with Lee Kum Kee

Samples provided for review.

Easter is right around the corner, and with it, excuses to make lots of egg recipes. Having spent the past year in the South, my mouth waters at the prospect of indulging in delicious deviled eggs again!

Lee Kum Kee sent some of their chili sauces for review. As soon as I saw their Sriracha and Sriracha Mayo sauces, I knew I was going to have to try to make Sriracha deviled eggs!

Ingredients:

1 scallion (white part only)
Juice of 2 limes
Black pepper (to taste)
5 sprigs of cilantro (leaves only)
3 tablespoons Lee Kum Kee Sriracha Mayo
Lee Kum Kee Sriracha (for garnish)

Steps:

Hardboil 6 eggs. Older eggs work better for deviled eggs!
Allow eggs to cool completely. I usually put them in a bowl full of ice, or just put them in the freezer for 10 minutes.
While the eggs are cooling, slice the cilantro leaves and white parts of 1 scallion fine.
Once the eggs have cooled, remove the shells, cut them in half, and scoop out the yolks into a separate bowl.
Whisk together the yolks, Sriracha Mayo, scallions, cilantro, pepper, and lime juice until completely blended and not lumpy – about 5 minutes.
Once the yolks are completely smooth, spoon them back into the halved eggs.
Garnish with additional Sriracha, scallions, or cilantro to taste. Put them on your favorite serving dish and enjoy.

Be sure to set some aside for yourself – these tend to go quickly!

Look for Lee Kum Kee Chili Sauces in a grocer near you, and be sure to check them out on Facebook, Twitter, Pinterest and YouTube!

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Catherine

Catherine has been blogging since the 1990s, and has cooked in kitchens on 3 continents. She loves incorporating ingredients from her travels across the US and world... with varying degrees of success. Join her as she makes messes in the kitchen and tries to clean them up.