I had green jalapeno instead of red and had to go hunting for Sriracha. It was worth it my husband proclaimed them the best I ever made and I liked them as well.
Instant hit! Deviled eggs are a holiday must have in my family, every year. This year I decided to switch it up with Chef John's spicy twist to the predictable Deviled Egg, and I'm never going back! Deviled Eggs do not have to be made standard, or with boundaries.... Mix it up, adjust the spice to your liking, and "never make it the same twice, because that's no fun!".
Each time I have made them, I use a little more of this and a little less of that, mainly adjusting the level of spice according to the party I am serving. My advice, mix up the yolks according to the recipe, taste and adjust! A little trick my Mom taught me is to put the eggs in ice water to cool them down and to help the egg shells come off clean and easy. Just make sure you allow enough time for cooking, because the ice water will stop the cooking process. I put a dozen to 18 eggs in a cold pot, cover with water and cook on high until the water boils. Turn the heat down a little so the water stays on a steady boil, but not a rough rapid boil, cover and cook for 8 minutes.
Thank you Chef John for all of your videos, I am a visual learner and your videos have given me confidence to make things I didn't know I could!
Basic recipe is pretty good. It does give a different twist on the classic deviled egg. I gave up Jalapenos (and other favorites) for Lent, but will add them for our Easter dinner or soon after on this recipe, but they will NOT be candied. Lose the sugar. Otherwise, very nice.
These were very good! I used more Siracha than called for...We really enjoyed the spice in these and the creaminess of the filling from the cream cheese. A nice change from the norm...will make again! Thanks for sharing.:)
The yolk was raw in the middle and the shell stuck to the egg. I wasted a dozen large eggs and did not serve deviled eggs as an appetizer for Easter. Bummed!
We LOVE this recipe. While it's extra work I recommend going the extra mile and candy the jalapenos. It is soooo worth it. (And I don't even care for jalapenos!) In fact I've become an avid follower of the chef because of it. We bought and tasted Sriracha for the first time for this recipe and it is now a permanent staple in the pantry.
My eggs were not cooperating with so I used this recipe to make a delicious egg salad. Just add about 1/2 the egg whites, serve on rye toasts with the candied pepper on top.
Nice combination of tastes - a bit different than the standard deviled egg. I kinda of missed the usual sprinkling of paprika though. Thank you for the recipe. It was a fun one to photograph too.
This is by far the best I've tried yet. And its beautiful red and green compliments the holidays nicely! I used white vinegar instead of rice (all i had) and a little more Sriracha. I candied a red sweet pepper (all i could find) and even though i missed the bite from a jap, these still worked wonderfully both visually and tastefully! These were AMAZING!! Thanks Chef John! Making Stuffed Peppers tonight!
