Deviled Eggs with Sriracha Sauce
Nutritious Oakdell Omega-3 Deviled Eggs with Sriracha Sauce
Watch Karen Petersen and Chef Bryan Woolley make the recipe below.
Prep
Cook
| Category: | Appetizers |
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Ingredients
Ingredients
| 6 hard-boiled Oakdell Omega-3 Brown eggs |
| 1/4 teaspoon salt |
| 1/2 teaspoon dry mustard |
| 1/8 teaspoon pepper |
| 1/2 teaspoon minced onion |
| 4 tablespoons Greek yogurt |
| 1/3 cup chopped chives |
| 1/2 tablespoon sriracha sauce |
Deviled Eggs with Sriracha Sauce Directions
- Peel your hard-boiled eggs and cut in half lengthwise. (Reminder: week old eggs are easier to peel once they’ve been hard-boiled).
- Slip out yolks and put them into a mixing bowl. Put the halved hard-boiled eggs on a platter. Then smash the yolks with a fork and mix-in the salt, dry mustard, pepper, minced onion, sriracha, greek yogurt and 3 tablespoons of the chives.
- Transfer the yolk mixture to a pastry bag which has been fitted with a star or plain tip, or a zip-top bag (with the corner cut off). Then fill the egg whites with the yolk mixture.
- Before serving, sprinkle the deviled eggs with the remaining chives and additional sriracha, if desired.
- Enjoy!
