Appetizer Week: Spicy Deviled Eggs

Honoring the Saints with my black & gold photo composition  :)

This is it, folks.  The last day of Appetizer Week here at Kitchen Koala.  Have you finalized your menu and plans for your Super Bowl gatherings?  Even if you have, it's not too late for a last-minute addition to your menu!  These spicy deviled eggs have an Asian flair and are a bit of a change from your standard deviled egg recipe, yet they're simple enough to pull together at the last minute!  The ingredients are easy to find--even the Sriracha hot sauce.  I grew up with the stuff, which used to be available only at Asian grocers and specialty shops.  Now it's a staple in many kitchens, thanks in no small part to The Food Network.  Look for it either in the Asian foods section of your grocery store or with the other hot sauces.

What I love about Sriracha: It's got heat and doesn't reek of vinegar.

Sriracha Deviled Eggs (makes 24 pieces, serving 8-10)
From Supper by Mitch Prensky, via CHOW 

12 eggs, hard boiled 
6 Tbl. mayonnaise
2 tsp. Dijon mustard
4 tsp. Sriracha hot sauce
2 tsp. fresh lime juice
2 tsp. finely chopped fresh cilantro
Salt and Pepper

Peel eggs and cut in half lengthwise, carefully removing the yolks.  Place yolks in a medium bowl.  Break up egg yolks with a fork, then add mayonnaise, Dijon, Sriracha, lime juice, and cilantro.  Season well with salt and pepper and mix well until mixture is smooth.  Spoon or pipe egg yolk mixture into egg whites.