When I was a kid, I wasn’t crazy about Easter. First of all, there was an adult-sized bunny that left me candy in a basket at the foot of my bed which is DEFINITELY within the murder/kidnap range. You know what’s scarier to a neurotic pre-lawyer than a giant animal in her bedroom? Waking up to find that the giant animal has come and gone and left a taunting calling card as if to creepily whisper, “I can be here anytime I want and you will never even know what hit you.” Also, the creepy monster bunny was probably a pedophile but I wasn’t quite sure because I didn’t know what the word “pedophile” meant, but I knew it involved strangers and candy.
So, anyway, weird bunny-anxiety aside, I was also really emotionally responsive to the Passion play my church put on every year. It was so sad! And I would cry because I was a total weenie and then, in the throes of a weeks-long bunny-induced panic attack, some grown up would comment TO MY FACE that it was cute or sweet or something that I was sobbing my way though the crucifixion story and then I would lose it all over again because HOW WOULD YOU FEEL IF A RABBIT TRIED TO KIDNAP YOU AND THEN SOME GUY YOU PERIPHERALLY KNEW FROM THE CATHOLIC VERSION OF SUNDAY SCHOOL FAKED HIS OWN MURDER?
So anyway, Easter was just a lot for me, emotionally, and I coped by beating the hell out of my sister at the egg hunt and organizing all of my candy into perfectly straight lines in order of favorite-ness and stuffin’ my face with deviled eggs.
The deviled eggs of my childhood were soggy, chalky, probably bacteria-ridden balls of no flavor. They didn’t really taste like anything but I loved then anyway and I’m pretty sure that had something to do with something that rhymes with schmayonnaise. (Don’t worry, mom, dad and Pud’n, I am not calling your deviled eggs flavorless. I’m referring to the deviled eggs at broader family occasions that you always told me not to eat because they had been sitting out too long, but that I would pop whole into my mouth anyway while you were “visiting” with the other grown ups, which was the most boring thing in the world. So, I guess, take that how you want.)
So these sriracha deviled eggs make two major departures from the deviled eggs of my childhood: (1) my love for them is bunny-anxiety-free and (2) they don’t involve mayonnaise. They also involve sriracha which gives them both a cool color and a spicy kick, which is wonderfully balanced by the tangy pickled onions and creamy greek yogurt. If you’re facing the End-Of-Summer Scaries, give these lil’ guys a try. If they can save me from certain death at the hands of an oversized rabbit, they can handle just about everything.
- 1 dozen eggs
- 2 T. greek yogurt
- 1 T. sriracha
- 1 T. pickled onions (with a little juice!)
- Juice from 1 lime
- Salt and pepper
- Zest of 1 lime, for garnish
- First, hard boil your eggs. Almost everyone I know uses Julia Child's method for hard-boiling eggs, which involves covering the eggs with an inch of cold water, bringing them almost all the way up to a boil, removing from heat at a magic moment that I never happen to catch, covering, and letting the eggs sit for basically forever, then shocking them with cold water to stop the cooking before peeling. Julia promised that this would make the eggs easy to peel. But not everyone keeps their promises, including Julia Child, including when she is being particularly fussy about how to cook eggs. Instead, I follow Christopher Kimball's method for boiling eggs (though he only recommends this method for soft-boiling and uses a riff on Julia's classic for hard-boiling).
- But I'm a horse of a different color and I like Chris's soft-boiling method, so I fill a saucepan with about ½-inch of water and place it over high heat. Once the water boils (and it does so quickly because there is so little of it) I carefully place in the eggs in a single layer. Then I cover, reduce the heat to medium and let the eggs steam for 8 minutes. When 8 minutes is up, I fish the eggs out of the shallow water with tongs and run them under a bit of cool water to stop the cooking. Perfect eggs every time! (Except one time when I didn't set a timer and they cooked for, oh, about 20 minutes or so and they ended up exploding which was both scary and gross. Don't tell Christopher Kimball. He would be so disappointed.)
- Once the eggs are cooled and peeled, cut them in half long-ways. Pop the hard-cooked yolks into a small bowl and stir in the yogurt, sriracha, pickled onions, lime juice, salt, and pepper until smooth. You will probably have to taste and adjust the mixins' for your egg yolks -- if it seems dry, try a little more yogurt. If it's bland, up the sriracha, salt or pepper. If it's just not enough, add a little more lime juice. Keep taste testing until it's perfect and if anyone says anything about you eating all the eggs before they're even deviled, dismiss them from the kitchen with your best impression of a disappointed Christopher Kimball.
- Once the filling is where you want it to be (and probably about halfway gone) scoop it into a small sandwich baggie. Using a pair of scissors, cut the corner off the baggie to make a DIY-piping bag. Just make sure the hole you cut is big enough to let the pickled onions through, but not so big that you completely lose control over the filling.
- Arrange the egg white halves on a tray and fill with the filling. Garnish with lime zest.