Sriracha adds a spicy kick and a beautiful color to these festive eggs. The shrimp and cucumber topping adds a fresh note and fun texture. Be sure to use eggs that are at least 10 days old or the shells will not peel off easily after boiling.

Makes 24 servings

1 dozen hard-boiled eggs

Filling:

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¼ cup mayonnaise

3 tablespoons Sriracha hot sauce

¼ teaspoon kosher salt

2 tablespoons thinly sliced green onion

2 tablespoons finely minced celery

Topping:

2 teaspoons vinegar

1 teaspoon sugar

1
/
3 cup chopped cooked shrimp, well drained

2 tablespoons finely minced English cucumber

1 tablespoon finely minced red pepper (optional)

1 tablespoon chopped fresh cilantro or parsley

Garnish:

Extra Sriracha sauce and cilantro leaves (if desired)

1. Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover and refrigerate.

2. With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, Sriracha and salt, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the green onion and celery.

3. Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.

4. To make the topping, in a small bowl, stir the vinegar and sugar together until dissolved. Add the shrimp, cucumber, pepper and cilantro, and toss until well coated. Top each egg half with about 1 heaping teaspoon of the mixture. For extra flavor and spice top each egg with a dot of Sriracha and garnish with a tiny cilantro leaf if desired. Serve immediately.

Recipe by Kathy Casey Food Studios