Take a classic Thanksgiving appetizer up a notch by adding a little (or a lot) of heat. Check out 11-year-old Epicurious Emma's delicious Sriracha Deviled Eggs!
Sriracha Deviled Eggs Ingredients:
6 each hard-cooked eggs, peeled and cut lengthwise
1/4 cup mayonnaise
1 teaspoon Sriracha (adjust to spice preference)
1/2 teaspoon soy sauce
1/8 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon finely diced white onion
4 tablespoons chopped parsley
Paprika and parsley leaves for garnish
Place 6 eggs in pot with just enough water to cover along with a teaspoon of salt and tablespoon of white vinegar. Bring water to a boil, then turn off heat and cover pot for 12 minutes. After 12 minutes, place eggs in to a ice water bath to cool, 2-3 minutes. Peel eggs and cut lengthwise. Remove the egg yolks to a small bowl and mash with a fork. Add mayonnaise, Sriracha, soy sauce, salt and pepper and mix thoroughly. Then fold in onions and chopped parsley. Place yolk mixture into plastic zipper storage back, snip small corner to pipe filling. Fill the empty egg white shells with themixture and sprinkle lightly with paprika and one parsley leaf. Cover lightly with plastic wrap and refrigerate until ready to serve. Enjoy!