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 shit that clogs those arteries.
Look, it’s ok. Everything in moderation, right?
Sriracha, however, you can eat all day long. AND….it might just boost your metabolism and help in preserving memory; apparently foods that contain capsaicin help you lose weight. I’ll be drinking a Sriracha shake a day now.
These have fun crunchy rice noodles on top. I LOVE THEM.
Here’s your new deviled eggs –
Spicy.
Wasabi-y.
Crunchy.
Deviled Egg-y.
Ingredients
- 6 eggs, hard boiled
- 1 cup mayo
- 1 tbsp wasabi powder + a tiny bit of water to make a paste
- 1 squirt Sriracha
- 1 tbsp salt
- One handful rice noodles (they're translucent)
- 2 tbsp canola oil
Instructions
- Cut eggs in half and remove yolks, transferring to a mixing bowl. Reserve the whites on a serving plate.
- Combine the yolks, mayo, wasabi paste, Sriracha and salt.
- Spoon mixture into each egg white equally, cover and refrigerate.
- Heat the oil over medium high heat in a saute pan.
- Add noodles, and cook until slightly brown and crispy, about 30 seconds - turning with tongs frequently to prevent burning. Transfer to a paper towel lined plate to let drain.
- When ready to serve, break rice noodles into small pieces to garnish deviled eggs.
Love this spicy twist on a classic!
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