Deviled Eggs

Deviled Eggs

A great aspect of Sarayo is its versatility, if you were going to use mayonnaise on something, use some Sarayo for an extra flavor pop. My wife had been meaning to try Sarayo with her deviled egg recipe, Sarayo makes sure the spiciness of the sriracha is distributed evenly, and the high quality mayonnaise used ensures creaminess to the yolk mix. She also figured a new 18 cup deviled egg platter was required…bring on the guests!

Let’s do this!

Prep time – 12 minutes

Cook time – 10 minutes

Serves – 6 people

What you’ll need

  • 9 eggs
  • 1 ½ tablespoons mayonnaise
  • 2 teaspoons mustard
  • 4 tablespoons Sarayo Sauce Original (to taste for heat)
  • 1 teaspoon curry powder
  • 1 teaspoon pickle juice

How you’ll do it

Boil the eggs as you normally would. I personally place all the eggs in a pot and fill the pot until the water is 2 inches over the eggs. Set the heat on high, and wait to see the first few bubbles indicating boiling temperature. Place a lid on the pot and drop the temperature to very low, go and entertain yourself for 10 minutes.

Once the 10 minutes has passed, I like to leave the pot in the kitchen sink with the cold water pouring onto the eggs, to cool them and prevent the whites from going rubbery. Peel the eggs when they are cool enough to handle, and cut each of them in half. Scoop out the yolks, and combine with the other ingredients into a food processor, or mixing bowl. The consistency will end up like frosting, simply fill the cups in the egg whites (a deviled egg platter will really help with this, and presentation) with the mixture.

My wife chose to garnish with a sprinkling of sweet paprika and small slices of sweet pickles.

PSA – To be considered “deviled” the mixture is required to have Dijon mustard, hot sauce, cayenne pepper, or other hot peppers. Sarayo has deviled these eggs for you! The more you know.

Guacamole with a kick!

Guacamole with a kick!

Living in Southern California there is almost a competition over who can produce the best guacamole. Some people deliver a straight traditional guac, while others practice artistic license and push the envelope as to what is considered guacamole. Either way, people expect a solid ‘mole to be offered, or you will have to put up with tales of their neighbor’s aunt’s sister-in-law’s guacamole and how “I could call her for the recipe now if you want.”

To avoid this shame, follow the steps closely!


Prep time – 8 minutes

Cook time – 0 minutes

Serves – 4 people

What you’ll need:

  • 3 large Hass avocados,
  • 7 grape tomatoes,
  • 2 medium cloves of garlic
  • ½ medium red onion,
  • 1 ½ tablespoons curry powder,
  • Juice of 1 lime,
  • 2 tablespoons, fresh cilantro,
  • Pinch of salt and pepper, to taste,
  • 2 tablespoons Sarayo Original.


How you’ll do it:

This is so quick and simple, I love it!

Dice the following: grape tomatoes, red onion and cilantro. Crush the garlic, be kind to your guests, we all know what a chunk of fresh garlic can do!

Cut the avocados in half lengthwise, working your way around the pit, then twist the 2 halves apart. If you haven’t dealt with avocados before here is a how-to video. Scoop the pit out, start growing your own avocado tree if you so desire, then scoop all the avocado goodness into a mixing bowl. Hard work done!

Using a fork, mash the avocado whilst mixing in your prepared additions, make the mix as chunky or smooth as you like (we all like a little something to bite into, so keep it on the chunky side).

Bonus round – Fabricate some amazing story involving an Indian guru traveling through Mexico giving you this recipe for saving him from the Chupacabra. People are enthralled, you’re welcome.

Paprika Parmesan Potatoes!

Paprika Parmesan Potatoes!

Every Sunday morning I get up a couple of hours before my wife, and I know what I need to do to make her morning; a fresh juice and my awesome Paprika, Parmesan, Potatoes (PPP)! This recipe is perfectly finished with Sarayo Original, which brings it’s umami creamy heat(thanks to it’s Sriracha Mayo combo), combining wonderfully with the paprika and parmesan. My wife loves the Sarayo original flavor with PPP, because the creamy mayo carries the flavors’ through the dish.

So, let’s get to it!

Prep- time – 10 minutes

Total cook time – 1 hour

Serves – 2 people, but very easy to scale.

What to use:

  • – 1lb Gold potatoes (Trader Joe’s),
  • – Grated Parmesan & Romano (Trader Joe’s),
  • – All Natural Froniter ground Paprika,
  • – Cooking oil (I use Grapeseed oil),
  • – Sarayo Sauce Original.


How it’s done:

Start by deciding skin on or of for the potatoes (I personally leave them on). Wash the potatoes, then put in a pot of water and bring to a boil for 10 minutes. The longer you boil the potatoes the creamier they will be inside, but are slightly more difficult to work with.

After the boiling, empty water and allow potatoes to cool to the point you won’t burn yourself touching them. Pre-heat your oven to 375 degrees.

Now the potatoes have cooled, quarter the potatoes, and place on a oiled baking tray. Go to town with the parmesan and paprika, there is no such thing as too much (well, not in my book). Place baking tray in pre-heated oven and find a way to entertain yourself for the next 40-45 minutes. Maybe set that french- press up!

Periodically check the potatoes, you want to see that golden skin! The parboiling already did the hard work, so right around 45 minutes the potatoes will be perfect, and my wife will have been drawn to the kitchen by the glorious smell.

Bonus 10 points, fry/boil/poach an egg to go on top, and break the yoke so it coats the potatoes, SO good!


Hello from Sarayo!

Welcome to the Sarayo Sauce blog/recipe area. We know you’re here because you love all things Sarayo, or maybe you haven’t discovered Sarayo and it’s just waiting for you!

Sarayo was born to fulfill a need that it’s creator Aaron Eastman identified. Aaron, along with millions of other Americans, loves going to sushi bars, particularly for the special blend sauces they’d create. However, he wanted to have that same creamy, yet spicy, flavor for his meals at home. After months of tasting, blending, testing and enjoying Aaron was ready to release Sarayo to the world. Sarayo combines 2 of America’s favorite condiments: Sriracha hot sauce (over 10 million bottles sold annually) and mayonnaise (over 13 BILLION tons annually!), as well as select herbs and seasonings.

Now Aaron is sharing his creation with all of America, Sarayo can be found extensively on the west coast in stores such as: Vons, Pavillions, Haggen’s, Albertson’s, Raley’s and many more local grocery stores. Sarayo can also be found on, and many other online stores (like the one here!) so all of America enjoy Sarayo. Coming to shelves in March is Sarayo Sweet, Sarayo’s sweeter cousin! Sarayo sweet is made with honey for all meals that need that Sarayo touch with a sweet kick to complement the umami flavor of Sarayo original.

We want to hear from everyone who loves Sarayo sauce (and we know there are lots of you!). Tell us what you use Sarayo for, send us in a picture or recipe, and you may just see your handiwork displayed for everyone to admire. Join our community on Facebook, Twitter and Instagram for new product information, updated location information, recipe suggestions, giveaways etc.

Spring Rolls

Spring Rolls

With summer right around the corner we wanted to try some new recipes to help out with “beach body 2017”. I remembered the Vietnamese style spring rolls I’d learned to make during a month vacation in Vietnam 8 years ago, refreshing and easy and perfectly matched with our new product Sarayo Sweet! These are low carb, low sugar and gluten free.

So follow the recipe and enjoy!

Prep time – 10 minutes
Total cook time – 10 minutes (Optional)
Serves – 2 people

What you’ll need:

  • Spring Roll rice wraps (Gluten Free)
  • 3 large carrots
  • 2 Zucchinis
  • 5 mini-florets of broccoli
  • 1lb chicken breast
  • Sarayo Sweet

How it’s done:

Slice vegetables up into manageable strips (Julienne, although we didn’t quite get there) a mandolin slicer helps with this.
Slice chicken into manageable pieces, we went for thumb sized pieces and smaller, ensuring your thumb doesn’t become one of the pieces! We pan fried the chicken, but you can cook it however you choose.

Soak each rice wrap in water for approximately 10 seconds, this will make it malleable and easy to work with. Lay the rice wrap out on a plate without making too many tears. Add ingredients to one side of the wrap, pull the edge of the wrap over the ingredients so it attaches to the rice wrap on the other side of the ingredients, cocooning the ingredients tightly. Fold the sides on top of the cocoon and start rolling, the first 2 are difficult, then you will be a master, wanting to show off your skills!

We started off dipping these spring rolls into a bowl of Sarayo Sweet, this eventually turned into roll in one hand bottle in the other applying Sweet straight to the next bite! So addictive!

Bonus round – Add a little bit of gluten free thai peanut sauce to the roll. Just don’t tell the Vietnamese!