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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
- Heat coconut oil in a heavy sauce pan over medium heat
- When oil is hot add the bean paste, stirring and frying for 30 seconds
- Allow mixture to cool
- Halve the eggs length wise. Remove the yolks and put them in a bowl.
- Arrange the egg white halves on a plate or deviled egg tray
- Mash up the just warm coconut bean paste mixture, egg yolks and mayonnaise.
- Evenly fill the whites with the yolk mixture. Dot each egg with a drop of Sriracha as garnish.
- 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.
