Fried Sriracha Deviled Eggs
Sriracha and chili sauce are basically the same thing. Made with chili paste, vinegar, garlic, a sweetener and a pinch of salt, it has been a staple in Thai cooking only for a short time since its first appearance less than a century ago. Always opt for the hot chili sauce, if substituting, because of the heat so often associated with sriraha.
For 12 Serving(s)
- 6 Tea Brown Eggs
- 3 tablespoon(s) sriracha or hot chili sauce
- 1/4 teaspoon(s) red pepper flakes
- 1/4 teaspoon(s) horseradish, optional
- 1 cup(s) cornmeal
- 1 cup(s) milk
- 2 eggs
- Oil for frying
Fried Sriracha Deviled Eggs Directions
- Heat oil(if using a deep fryer)according to manufacturer's instructions to 350-degrees F. Or use a sturdy pot, and 2-3 cups canola oil, and heat oil over medium heat with a thermometer attached to the side. Meanwhile, cut each Tea Brown Egg in half and remove yolks into a bowl. Thoroughly blend with sriracha sauce, red pepper flakes and horseradish. Cover and refrigerate until needed. Whisk milk and eggs until well combined. Dip each egg half into milk mixture and into cornmeal. Dip it back into the milk mixture a second time and lastly back into cornmeal. Gently lower 3-4 breaded egg halves into hot oil and fry until golden brown all around, about 3-5 minutes, turning once or twice to ensure even cooking. Let oil get back to temperature before continuing with remainder of egg halves, Place fried eggs onto a serving plate with the cut-side facing up and evenly distribute prepared yolk filling. Serve immediately.