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.
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)
Prepare Hard-Boiled Eggs:
Boil the eggs until hard-boiled, then cool, peel, and cut them in half lengthwise.
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.
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.
Sprinkle paprika or chopped chives over the top for a finishing touch.
Place the Angel eggs in the refrigerator for at least 30 minutes to allow the flavors to meld and the filling to set.
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!