Sriracha and chili sauce are basically the same thing!
These Fried Sriracha Deviled Eggs are made with chili paste, vinegar, garlic, a sweetener and a pinch of salt. They’ve been a staple in Thai cooking only a short time since the first appearance less than a century ago. Always opt for the hot chili sauce, if substituting, because of the heat so often associated with sriracha.
You will need six Tea Eggs for this recipe, click here to find Chef Jim Bailey’s favorite. You can also use regular boiled eggs if desired.
For more New England-style recipes from The Yankee Chef, click here!
- Oil for frying
- 6 Tea Brown Eggs (recipe link above)
- 3 tablespoons sriracha or hot chili sauce
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon horseradish, optional
- 1 cup milk
- 2 eggs
- 1 cup cornmeal
- 1 Heat oil (if using a deep fryer) according to manufacturer's instructions to 350 degrees F. Or use a sturdy pot, and 2-3 cups canola oil, and heat oil over medium heat with a thermometer attached to the side.
- 2 Meanwhile, cut each egg in half and remove yolks into a bowl. Thoroughly blend with sriracha sauce, red pepper flakes and horseradish.
- 3 Cover and refrigerate until needed. Whisk milk and eggs until well combined. Dip each egg half into milk mixture and then into cornmeal. Dip it back into the milk mixture a second time and lastly back into cornmeal.
- 4 Gently lower 3-4 breaded egg halves into hot oil and fry until golden brown all around, about 3-5 minutes, turning once or twice to ensure even cooking.
- 5 Let oil get back to temperature before continuing with remainder of egg halves. Place fried eggs onto a serving plate with the cut-side facing up and evenly distribute prepared yolk filling. Serve immediately.