Wasabi Sriracha Deviled Eggs are a twist on the traditional version that are served at picnics, during the holidays and whenever else the deviled egg craving comes on. Despite having two spicy components, these aren’t so spicy that you can’t enjoy the taste. The wasabi is just enough to give it that sushi/Asian flavor, and the Sriracha adds a little kick.
Yes, I know these are so nontraditional
Since when am I traditional, anyway.
Although they are very different, they really don’t taste that crazy. You definitely get the Asian flair with the wasabi and Sriracha, but they still maintain their deviled eggedness.
You know what I mean.
Creamy mayonnaise, which is the hallmark of deviled eggs. The REAL stuff.
Look, it’s ok. Everything in moderation, right? Some recipes call for mayo and it’s ok to use the reduced fat version, but in deviled eggs that won’t do. It WILL do, but not do great. When you make deviled eggs and want them to taste great, you have to use the real deal.
Sriracha, however, comes with an added bonus. It might just boost your metabolism; apparently foods that contain capsaicin help you lose weight.
See, a good balance!
These have fun crunchy rice noodles on top. I LOVE THEM.
Here’s your new deviled eggs –