Another appetizer for all you party people in the house. Deviled eggs again? (Yawn) No wait, these are different! These have sriracha Thai hot chili sauce in them and on them. They burn a bit but the burn is soon replaced with the sauces garlic overtones. Or I  could have simply said, they taste fantastic. I called them Demon’s Eye Deviled Eggs because they seem to stare back at you. I didn’t have a pastry bag when I made these so the presentation of these is a little sloppy, but they tasted just as good as ever. Pastry bag or no pastry bag, these will slay your guest. Hell who needs a party? Make a dozen and eat them in your underwear!

INGREDIENTS:

• 12 eggs
• 1/2 cup mayonnaise
• 1 tablespoon Creole mustard such as Zatarain’s (substitute course Dijon)
• 2 teaspoons sriracha Thai hot sauce
• 1/2 teaspoon hot paprika

PREPARATION:

1. How long does it take to boil an egg? How about 1 1/2 hours. How long does it take to boil a deviled egg? Try 25 1/2 hours. Well if you want to do it right. (Optional) One day before you boil the eggs, turn them on their sides in the carton. Believe it or not, this strengthens the whites without making them tough. Perfect for deviled egg whites because you want them to be a stable platform for your yummy filling. OK to boil the eggs, take them out of the fridge and allow them to rest at room temperature for 30 minutes. This will reduce temperature shock and will result in fewer, if any, cracked eggs. Put the eggs in a large pot and add cold water. Put the pot over high heat and bring to a boil. Once the pot gets to a hard boil, remove it from the burner, add a pinch of salt (this makes them peel easy, not salty) and cover with a tight lid. Using a timer, let them sit in the hot water, off the burner, for 30 minutes. Then place them in a large bowl of ice water and let sit another 30 minutes. This will reduce the green yolk effect and reduce the sulfuric smell. Whew! And you thought it was easy to boil an egg.

2. Peel the eggs, and cut them in half lengthwise. Carefully remove the yolks to a bowl and add the remaining ingredients, except the paprika and mash until silky and well blended. Then, using a PASTRY BAG (or a zip lock bag with the bottom corner cut out, my wife reminds me) fill the whites. Then sprinkle with paprika and add a dollop of sriracha on top. Viola!

Makes 24 deviled eggs

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