Devilish Sirachi Eggs

Deviled Sirachi Eggs | Domesticated Academic

Have you met my friend, Srirachi? He’s the bomb! My go-to condiment of choice. For EVERYTHING. You’ll love these eggs if you like a little heat with your devilish eggs and because they can change your culinary world. Adding in some greek yogurt for some of the mayo is just an added bonus. I get so excited when I can add Srirachi and non-fat greek yogurt to my recipes. I add whatever fresh herbs I have around, which lately is usually scallions or green onions. I take the ends and put them in a jar of water and they just keep growing! Fresh scallions all of the time!

I made these for a potluck party and they were a hit. I managed to sneak a few off of the plate before the vultures, I mean guests, swept in and grabbed them up!

Deviled Sirachi Eggs | Domesticated Academic

You’ll need:

  • 12 large hard boiled eggs, shells removed
  • 1/4 cup non-fat greek yogurt (Chobani anyone?)
  • 1/4 cup low fat mayo
  • 3 TBS Srirachi (optional)
  • Fresh scallions or cilantro are optional
  • salt/pepper
  • Paprika to sprinkle on top
  1. Cut eggs in half lengthwise and remove yolks into mixing bowl
  2. Add mayo, greek yogurt, and Srirachi
  3. Mix well.
  4. Fold in fresh herbs of choice (optional)
  5. Put mixture into sandwich bag
  6. Twist the top to close it
  7. Cut a small hole in one corner
  8. Pipe mixture back into egg whites
  9. Sprinkle with paprika or more fresh herbs

Add salt and pepper to taste

Need some other appetizers and finger foods?

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Sticky garlic wings (baked)

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