Experience the fiery zest of Sriracha in our tantalizing Keto-friendly Spicy Angel Eggs. A flavorful twist to elevate your meals. A delicious fusion bringing spice to your Thanksgiving table or on any other day.
INGREDIENTS:
6 hard-boiled eggs, peeled and halved
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Sriracha sauce (adjust to taste)
1 teaspoon white vinegar
Salt and black pepper to taste
Paprika or chopped chives (for garnish)
INSTRUCTIONS
Prepare Hard-Boiled Eggs:
Boil the eggs until hard-boiled, then cool, peel, and cut them in half lengthwise.
Remove Yolks:
Gently remove the yolks from the egg halves and place them in a bowl.
Make the Filling:
Mash the egg yolks with a fork. Add mayonnaise, Dijon mustard, Sriracha sauce, white vinegar, salt, and black pepper to the mashed yolks. Mix until well combined.
Adjust Seasoning:
Taste the filling and adjust the seasoning, adding more Sriracha if you want it spicier or adjusting salt and pepper as needed.
Fill the Egg Whites:
Spoon or pipe the yolk mixture back into the egg white halves. You can use a piping bag for a neater presentation.
Garnish:
Sprinkle paprika or chopped chives over the top for a finishing touch.
Chill:
Place the Angel eggs in the refrigerator for at least 30 minutes to allow the flavors to meld and the filling to set.
Serve:
Serve the Spicy Angel Eggs with Sriracha chilled as a delicious and zesty appetizer or side dish.
These Spicy Angel Eggs with Sriracha add a kick to the classic angel egg recipe and make for a tasty addition to your keto-friendly Thanksgiving or any gathering. Enjoy the bold flavors!