Seriously? How good does that title sound? I doubt I will be getting any Deviled eggs in Mexico, but I will for sure be thinking about them the whole time, thanks to Miranda! So happy she wanted to guest post and share this drool-worthy recipe.
Take it away Miranda!!!
Hi, eatPRAYtri readers! I’m Miranda from Biting Life
Here’s a little bit about me… I’m a college student at the University of Rhode Island studying English (I’ll be graduating this December!), I was diagnosed as having a physical disability last year (but trying to get better!). On my blog, I share recipes I’ve been cooking up lately and daily eats, as well as share my thoughts on my weight loss journey & my quest for health.
I’d love if you’d come check out my blog!
(Shhh… I’m not always healthy )
I’ve been one of Cinnamon’s readers for a while now – I love her quirky personality and how down-to-earth and relatable she is! Plus, she looks just like one of my favorite actresses, Maggie Gyllenhaal, so that’s pretty awesome, too
Another thing I like about Cinnamon is that she’s not shy about expressing her love for food! So I knew my guest post had to include one of my favorite new recipes – Sriracha Deviled Eggs.
I don’t know about you guys, but my boyfriend Brent and I are huge fans of spicy food. I’m not talking about fire-in-your-mouth-chugging-milk-from-the-carton kind of spicy – that’s just ridiculous! – I just mean that we like to add a little bit of spice to make our meals really pop with flavor. This recipe takes that old basic and boring version of deviled eggs and makes it a dish you won’t be able to resist making for your next get-together!
Sriracha Deviled Eggs
(recipe by Miranda, Biting Life blog)
12 large eggs
1 tbsp Sriracha
Salt and pepper
1/4 tsp ground ginger
~ 1/8 cup non-fat plain yogurt
~ 2 tbsp lite mayonnaise (I use Cain’s)
Place eggs in a dutch oven and add water up to about an inch higher than the eggs.
Cover pot and bring water to a boil; immediately remove from heat.
Let eggs sit for 15 minutes in the hot pan.
Cool eggs down in ice water for at least a couple of hours, or overnight.
Peel eggs and cut in half, removing the yolk.
Place yolks in a medium-sized bowl and add appropriate amounts of yogurt, mayonnaise, sriracha, and spices.
(Use more or less yogurt/mayonnaise/Sriracha for preferred consistency & spiciness.)
Stir the mixture until thoroughly combined.
Using a pastry bag or (like me) a Ziploc bag with the corner cut, add the filling to the holes in the egg halves.