These little two-toned Sriracha deviled eggs with horseradish cheese are fantastically spicy and perfectly cheesy with a creamy spice that your guests will love!
Spicy Sriracha Deviled Eggs with Horseradish
Every once in a while, I shock myself with just how tasty an appetizer can be. This was one of those times.
They would be tasty enough if they were only Sriracha deviled eggs, but I think the horseradish-mustard ribbon gives them a more exciting flavor!
I was so lucky to find that fascinating little green sprout in my broccoli to garnish it with! I also used a little bit of parsley to add some freshness to the bite.
Would you like to make your own mustard caviar?
It’s so simple! You just need a few mustard seeds and your favorite sauce. I thought Sriracha was perfect for this mildly spicy egg, but you can get really creative! Take a look at my recipe!
How to create the lovely multi-colored filling
I love making multi-colored and multi-flavored deviled eggs. It’s such a fun technique. All you need is a little cellophane, two bowls to mix your different fillings in, a pair of scissors and a pastry bag with a pretty tip. The pastry bag and tip is key. Without them, you won’t get that perfectly mixed multi-color filling.
Once you’ve added your mustard, mayo and cheese to your filling, you’ll split it into two bowls and mix the Sriracha into one. Then you simply spoon the filling onto two pieces of cellophane, and roll them up into tubes. Snip the ends, and place them evenly inside a pastry piping bag with a tip.
For a full tutorial, check out How to Make Multi-Colored Eggs.
A Few Deviled Egg Pro Tips!
1. I simply use a knife to gently crack around the center of an egg and carefully peel the shell. Then, when slicing my eggs, I like to slice through the center-middle, as opposed to longways. I find the egg-halves will have a more sturdy base when cut this way.
2. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.
3. No need to always gouge out your yokes with a spoon. They’ll almost always slide out if you’re gentle. You may sometimes have a little left over, but it’s easier and less damaging to the egg white, to try sliding first.
4. To get perfectly smooth egg-fillings, push the yokes through a mesh strainer before mixing in your mayo and mustard.
5. Wash and gently dry your egg whites so that they’re absolutely perfect before filling.
6. The perfect consistency of deviled egg filling is almost exactly like hummus. If your filling seems a little dry, just add a little more mayo.
7. Always use a pastry piping bag and a pretty tip. It really makes your eggs look so much more professional.
8. When garnishing with a spice, pour a bit into your hand first and use your fingers to gently sprinkle. Otherwise, if you pour directly from the bottle, it’s very likely too much will come out at once, and you’ll end up with a deviled, over-spiced heart break.
A Little More Tasty Deviled Egg Inspiration
If you try this recipe or any of my tasty drinks or treats, make sure to take a picture and tag me on Instagram! I love to see your creations! And don’t forget to follow me on Pinterest for more loveliness, too.
These little two-toned Sriracha deviled eggs with horseradish are fantastically spicy and perfectly cheesy with a creamy spice that your guests will love!
You’ll require a pot, mesh strainer and 2 mixing bowls for this recipe. You’ll also require a pastry piping bag for these deviled eggs to ensure your ribbons of filling are perfectly mixed.
- 6 Eggs
- 1 tbsp. mayo
- 1 tbsp. spicy brown mustard
- ½ tsp. Sriracha
- ¼ cup thinly shredded horseradish Cabot cheese
- 1 tbsp. Sriracha-soaked mustard seeds
- A few small parsley leaves
Add 6 eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 10 minutes. Refrigerate for 1-2 hours.
Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
Slice them carefully in half. I like to slice them through the center instead of longways. I find they’re a more satisfying bite that way. Slice a little bit off the bottom so they sit flat on a surface without sliding around.
Remove the yokes by simply sliding them out, or using a very tiny spoon, making sure to keep the whites free from rips or dings. Push them through the mesh strainer into your mixing bowl. This will ensure your eggs are creamy and smooth without any eggy chunks.
Wash and dry your eggs with a paper towel so the whites are perfectly tidy and picture perfect.
In the mixing bowl, mix in your mayo, mustard and cheese with a few shakes of salt and a few shakes of fresh pepper to the egg yokes. Mix the ingredients carefully. Depending on the size of your eggs, your filling may seem a little dry, so you may have to add a little more mustard. You want your consistency to be similar to hummus.
Separate your filling into two bowls, equally. To one bowl of filling, add the Sriracha and mix.
Lay down two pieces of cellophane on a flat surface and spoon your two fillings onto each. Roll them up so you have two tubes of filling. Snip the ends.
Place both of your tubes into a pastry piping bag, making sure they fit nicely together in the tip, and squeeze into your egg halves.
Garnish with sriracha-soaked mustard seeds and parsley.