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Recipe: Firecracker Eggs

Summary: My Asian inspired take on deviled eggs just in time for the Chinese New Year. Great on day one, but even better on day two.

Ingredients

  • 6 hard cooked eggs with shells removed
  • 2 tbs coconut oil
  • 2 tbs spicy red bean paste
  • 3 tbs mayonaise
  • Sriracha sauce (optional for garnish)

Instructions

  1. Heat coconut oil in a heavy sauce pan over medium heat
  2. When oil is hot add the bean paste, stirring and frying for 30 seconds
  3. Allow mixture to cool
  4. Halve the eggs length wise. Remove the yolks and put them in a bowl.
  5. Arrange the egg white halves on a plate or deviled egg tray
  6. Mash up the just warm coconut bean paste mixture, egg yolks and mayonnaise.
  7. Evenly fill the whites with the yolk mixture. Dot each egg with a drop of Sriracha as garnish.
  8. Cover and refrigerate. The coconut oil will harden up and give these eggs a firm creamy feel.

Copyright © Angela Bull Radoff 2010.
Recipe by Angela Bull Radoff.
Microformatting by hRecipe.