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
- Our state’s greatest gift to the nation just got canceled
- Roads could be a mess this weekend — and Monday
- New GM Jerry Dipoto provides more insight into how he’ll turn Mariners around
- Seven things to know about Seahawks rookie Tyler Lockett
- Survivor: Gunman spared 'lucky one' to give police message
Most Read Stories
¼ cup mayonnaise
3 tablespoons Sriracha hot sauce
¼ teaspoon kosher salt
2 tablespoons thinly sliced green onion
2 tablespoons finely minced celery
2 teaspoons vinegar
1 teaspoon sugar
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
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