Spice up your appetiser game with these Asian-inspired Deviled Eggs. Infused with the bold flavours of Japanese mayonnaise, Thai chilli and a dash of Sriracha, each bite offers a delightful balance of creamy and spicy. Perfect for parties or a fancy snack, these eggs are sure to impress and tantalise your taste buds.
Ingredients:
- 6 large boiled eggs
- 2 tablespoons Japanese mayonnaise (such as Kewpie)
- 2 tablespoons sweet Thai chilli sauce (such as Mae Ploy)
- 1 teaspoon Sriracha chilli sauce, or to taste
- 1 tablespoon rice vinegar
- 1 spring onion, finely chopped
- 1 teaspoon of paprika, to garnish
Method of preparation:
Peel the hard-boiled eggs and cut them in half lengthways.
Remove the yolks and place in a bowl.
Mash the yolks with a fork until they are crumbly.
Add the Japanese mayonnaise, sweet Thai chili sauce, Sriracha and rice vinegar to the yolks.
Mix until smooth and creamy.
Stir in the finely chopped spring onion, reserving a little for garnishing.
Spoon or pipe the yolk mixture back into the egg white cavities.
Sprinkle the tops with paprika and the reserved chopped spring onion.
Place the eggs on a platter and chill for at least 30 minutes before serving.
