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.