Sriracha Develed Eggs
Servings:
4
Serving Size:
PrepTime:
10 mins
Total Time:
30 mins
With smokey cauliflower
Sriracha Develed Eggs
RECIPE CATEGORIES
Nutritional Information
Sriracha Develed Eggs
Serving Size
Amount Per Serving
Calories110
 
Total Fat9 g
Total Carbs2 g
Saturated Fat2 g
Dietary Fiber
CholesterolN/A
Added SugarsN/A
Protein6 g
Sodium90 mg
PotassiumN/A
 
Main Ingredients:
Courses:
Styles / Themes:
Ingredients:
1/4 ea (¼ pound) Cauliflower
2 tsp Chopped Garlic
1 tsp Smoked Paprika
2 tsp Olive Oil
4 ea Eggs
2 tsp Sriracha Just Mayo
1/2 tsp Dijon Mustard
1/4 tsp White Wine Vinegar
1/4 tsp Minced Shallots
2 tsp Water
2 tsp Cilantro, Fresh, Chopped
1/8 tsp Smoked Paprika (for garnish)
Preparation
1 Add the eggs to a boiling pot of water. Boil for 8-10 minutes. Remove from heat, drain and run under cold water. Cool the eggs completely and then remove the shell.
2. Cut eggs lengthwise, removing yolks and reserving in medium bowl. Place the egg white halves on a tray. Mash the yolks until crumbles start to smooth out in bowl. Add Just Mayo Sriracha, mustard, vinegar, shallots and water to yolks. Fold repeatedly until creamy and smooth in texture. Using a spoon, fill the eggs with the prepared egg yolk mixture. Cover and place in fridge.
3. Next, shave the cauliflower head thinly with a knife, using the florets and the stalk. In a bowl, toss the cauliflower, garlic, smoked paprika and oil together. Coat well. Place on a baking sheet and roast in a 350F oven for 15 minutes or until the cauliflower is tender and starting to caramelize. Let cool and then divide evenly over top of the deviled eggs. Garnish each egg with cilantro, 1/2 Tbsp. smokey cauliflower and paprika prior to serving.
Tips & Notes
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